1. Receiving, arranging and organizing customer orders
2. Make sure your orders are prepared in the appropriate order
3. Assist in the final preparation of the dishes
4. Check dishes before delivery for accuracy and temperature
5. Ensure that the service is provided in a timely manner
6. Eliminate obstacles to service or food preparation lines
7. Application of quality, health and safety standards
8. Transferring important information between the kitchen and catering staff
9. Do other tasks as needed
Requirements:
Proficiency in communication and negotiation skills
Ability to organize time and arrange tasks
Understand the rules of health and safety in the restaurant
Proficiency in the use of kitchen tools and food presentation skills
The ability to organize, lead and direct the work team
