The individual at work delivers food and beverage orders to customers at their place, in time and as per restaurant's policy
The individual at cleans the internal and external areas of the property such as restrooms, offices, auditorium, lifts, utility rooms, canteen, pantry, and common areas. The individual uses manual tools to sweep, scrub, mop, wipe and dispose waste.
The individual at work prepares for housekeeping service, performs housekeeping work, monitors the work of attendants and maintains the equipment and materials used in housekeeping. The individual may also play a role of Housekeeping Supervisor in their absence.
The individual at work performs planning, scheduling, staffing and monitoring of housekeeping activities. The individual prepares housekeeping budget, coordinates with vendors, and recruits to ensure quality housekeeping service
The individual at work identifies housekeeping requirements of the guest rooms and designated area, follows standard procedures, gathers resources, undertakes systematic cleaning, provides linen, makes beds, performs periodic deep cleaning, completes assigned housekeeping tasks and maintains record of work completed.
The individual at work guides, directs, monitors and motivates subordinates for completion of housekeeping tasks, reviews performance, and plans for equipment and supplies, staff roster. The individual is also responsible for training and development of staff as well as gathering customer feedback.
The individual at work receives stores supplies; maintains cleanliness in work areas, equipment and utensils; washes; peels; cuts and chops; wraps prepared food items for customers and works as per the cook's instructions
The individual at work undertakes systematic cleaning of kitchen ware, table ware, kitchen appliances, and equipment that aid in cooking and maintains inventory of kitchenware, dishware and related materials for smooth kitchen operations.
The individual at work launders clothes received from customers and operations in a washing machine or laundry machine.
The individual at work attends to laundry calls; collects clothes and other uniform, upholstery or fabric; launders them and delivers after completing the laundry process.
The individual at work interacts with the customer to understand the type of event, meeting or conference they are planning and then coordinates with relevant departments and service providers for organisinsg the event.
The individual at work accompanies the mountaineers, cooks the required food for mountaineers and support staff, and ensures safe and healthy food is provided
The individual at work cooks foods of different types and typically of regional flavours.
The individual at work takes food and beverage orders from the customers who call at the given number, sends instructions for preparation and packaging, and ensures timely dispatch to the customer.
The individual at work is performs planning, organizing and operations of the outlet; monitors preparation and service of food as well as alcoholic and non-alcoholic beverages; manages human resources and outlet budget.