Job DescriptionsTo ensure that the restaurant is ready to operate at the highest standard by completing Mise en Place to the required standard
To support and supervise commis in Mise en Place and closing.
To ensure that all opening/closing checklists are completed to the required standards.
To maintain service standards (discreet & personalized way)
To actively supervise restaurant Mise en place, maintain the SRV CAFÉ standards
To inspect the cleanliness of china, glass and silver
To ensure that any ordering of consumables is given to restaurant manager on time
To excel in product knowledge, offering inspiration to waiters
To study the Dish Descriptions, being able to Explain the ingredients, the cooking procedure, the history and background of every dish and in-depth knowledge of all beverages served in the restaurant.
Full knowledge of art ware, design and other relevant restaurant information
To monitor and report breakages
To ensure that faults and defects are reported to maintenance and action is taken without delay
To take food and beverage orders, and drive the service
To run and maintain a station, offering excellent communication with management
Follow side duty responsibility which has been assigned.
Other duties as assigned by superiors