The individual at work manages inventory, trains the staff, delegates work, and monitors the food and beverage service operations in order to provide good dining experience to customers.
The individual at work manages food production operations in a particular section of the kitchen, approves quality of food, and looks after training and development of the section staff.
The individual at work makes the carpet and chair dust free and stain free.
The individual at work performs day-to-day cleaning of all areas of roadside eatery in order to create customer friendly environment.
The individual at work assists the senior Chefs in preparing and presenting the food; guides the Commis (2 and 3) on food preparation; and maintains quality standards of the kitchen activities.
The individual at sets up kitchen for operations; prepares sauces, salads, cold starters and other base items; monitors the stock, assists Commi 1 or Chef-de-Partie and closes the kitchen at the end of day?s operations or shift end.
The individual at work is receives customers, answers their queries, takes down their orders, transfers orders to kitchen, instructs the kitchen staff, serves to customers and maintains the eatery as per organizational policy. This job role is applicable to eateries in hospitals, canteens, food kiosks, food courts and cafe, etc
The individual at work prepares for providing meet and greet service, meets the customers or guests at the terminal or designated place, greets them and arranges for transporting them to an agreed destination.
The individual at work washes variety of dishes and food preparation equipment in the restaurant kitchen using dishwashers or by hand and keeps the dishwashing area clean.
The individual at work plans and schedules the front office operation, supervises various sections such as bell desk, travel desk, front desk, manages the resources and ensures guest satisfaction during the stay. The individual also prepares the budget and assists in decision making.
The individual at work establishes standards for monitoring quality of soft facility services, ensures availability of necessary resources at client?s site, and develops relationship with clients and vendors.
The individual at work receives and stocks up supplies; equipment and materials; maintains uninterrupted inventory and issues materials to end users in a timely manner and as per company's operating procedures and standards.
The individual at work manages soft services and their quality at clients premises, maintains resources at clients site and performs administrative work.