Server: Responsible for consistent and efficient service toward restaurant guests at assigned station. Also responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Line Cook: Responsible for providing excellent guest service by preparing meals and follow establishment recipes. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with hotel guidelines. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc. Kitchen Steward: Primarily Responsible for Operating and maintain cleaning equipment and tools. Responsible for the cleanliness, setup, and breakdown before and after his/her shift. Bartender: Responsible for consistent, efficient, and friendly beverage service to all guests.
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