按照菜谱参与员工的培训，包括配料，备菜及独特的口味。
Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
按照菜谱参与员工的培训，包括配料，备菜及独特的口味。
Participates in training theRestaurant and Catering staff on menu items including ingredients, preparationmethods and unique tastes.
工艺计算包括配料计算、物料平衡、热平衡和理论焦比计算。
Process calculations involved the charge calculation, material balance calculation, thermal balance calculation and theoretical coke ratio calculation.
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