• Responsible for a clean and proper mise en place.
• Send the silverware for polishing to the stewarding department as assigned by superiors.
• Carry food and beverages from kitchen / bar to service area professionally.
• Serve guests according to set standard and procedures.
• Collect soiled dishes from the tables and service stations and to dispatch to dish washing area.
• Assists Chef de Rang in their tasks.
• Maintain cleanliness in the Outlet, service station and back area.
• Set up display/buffet counter with plates / cutleries for different services.
• Complete mise en place before the service starts.
• Assigned to set up tables and serve meals.
• Pick up requisition from storeroom as assigned to set up tables and serve meals.
• Assist hostess to seat the guests.
• Needs to know the menu by heart as well as chef’s specials, buffet items and beverage list.
• Answer to guests queries and to refer any complain / suggestion to Outlet Manager or his
Assistants.
• Never go from Restaurant to kitchen with an empty tray and vice versa.
• Perform any other duties as assigned by his superiors.