This bilingual week 2 training checklist supports Tan Yu Singapore and Malaysia restaurant teams. It structures three shifts of learning: Shift 1 focuses on seven cold dishes with key selling points and ingredients; Shift 2 covers eight snacks and staples such as scallion noodles, lychee prawn balls, crispy banana, golden buns, and dumplings, plus rice sourcing and preparation; Shift 3 introduces three dry pot dishes including spicy ribs and shrimp, organic cauliflower, and Sichuan spicy chicken. Trainees study materials on SharePoint, complete knowledge checks, and acknowledge completion alongside the trainer and store manager or supervisor.
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