The individual at work keeps the canteen or kiosk or any other specialised food outlet unit in operation.
The individual at work manage client and vendors, develops new business and performs administrative work.
The individual at work welcomes the guest, takes down guest?s order, prepares and serves the drink and assists in billing.
The individual at work is inspects the destination; sets up the base camp; plans for the necessary facilities; manages resources and works with the Team Leader in planning different aspects of the expedition.
The individual at work welcomes the guest, carries the guest's luggage to the allotted room, and attends to their preliminary queries.
The individual at work supervises the bell desk activities in a hotel
The individual at work follows company's policy to draft contracts and maintains their accounts.
The individual at work manages the travel requirement from the shore.
The individual at work instructs the tourists about the activity which involves jumping from a tall fixed structure being connected to a large elastic cord. The individual person also instructs on equipment handling and safety procedures
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.