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Partci Post monitoring/observation. Evaluating the monitoring processes [Refer to marking guide) 1. How did you achieve the following the objectives in the kitchen a) Reducing

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Partci Post monitoring/observation. Evaluating the monitoring processes [Refer to marking guide) 1. How did you achieve the following the objectives in the kitchen a) Reducing waste, b) Keeping stock fresh, c) Keeping kitchen clean. d) Reducing customer complaints, e) Creating better roasters of staff by Sou chef

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