Pick up the food from the kitchen & serve to the guests
Upkeep of cruets, bud vase & buffet equipment
Collecting stationary, provisions & catering supplies from stores
Setting up the buffet counters & general upkeep of the restaurant
Collecting linen from the linen department
Returning the soiled linen & maintaining the linen register
Clearing dirty CCG from the restaurant, getting it wiped and re-stacked in the sideboard
Monitoring of T.B.E.M processes.
Implementing & monitoring ISO 14001 - Environmental Management System, EMPs & O&Ts, OCPs and training of staff.
Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place.