Collects food from kitchen;
Cleans up tables, buffet tables and changes linen;
Prepares table setting and removes dishes;
Knows all menu items;
Knows the preparation of common menu items and chef’s daily recommendation;
Punches in food order in Point of Sale (POS) system.

Checks daily and weekly menus; operates utensils and crockery used in kitchen;
Performs different types of cookery and meal preparation;
Checks stocks in his location in kitchen area;
May specialise in sauce, soup, roast, butchery, fish, cold cut and vegetable.

Supervises and co-ordinates the work of the restaurant’s staff;
Assumes the management responsibility of the establishment;
Ensures guest satisfaction and handles guest complaints.
Provides overall supervision of the restaurant/operation and service;
Advises management on guests’ preference, opinions and complaints;
Schedules staff duties;
Gives continuous training to staff.

Maintains cleanliness of the kitchen, cooking utensils and storage of all food accompaniments and condiments;
Sweeps the floor and wipes clean stainless steel counters in kitchen;
Disposes garbage and cleans stove and top of exhaust fans;
Maintains cleanliness of the washrooms and replenishes items.

Assists the cooks in performing different varieties of duties of the kitchen.

Serves and mixes non-alcoholic beverage;
Prepares daily supply requisition for manager/supervisor’s approval.

Tabulates bills using cash register;
Keeps records of amount receivable and payable and reconciles each cash balance with records.