Restaurant Staff

Customer Service:

Ø Greet customers in a friendly and welcoming manner.

Ø Take customer orders, handle cash transactions, and provide accurate change.

Ø Answer customer questions and provide information about the menu and promotions.

Ø Ensure customers' orders are prepared accurately and delivered promptly.

Food Preparation:

Ø Follow food safety and hygiene guidelines when handling and preparing food.

Ø Prepare and assemble menu items according to established recipes and standards.

Ø Maintain food quality and freshness.

Ø Monitor and manage inventory to ensure ingredients and supplies are readily available.

Cleanliness and Maintenance:

Ø Clean and sanitize workstations, equipment, and utensils regularly.

Ø Ensure the dining area is clean and well-maintained for customers.

Ø Dispose of waste and recyclables properly.

Ø Assist in routine maintenance of kitchen equipment.

Team Collaboration:

Ø Work as part of a team to ensure a smooth and efficient operation.

Ø Communicate effectively with colleagues and supervisors.

Ø Assist in training new team members as needed.

Compliance:

Ø Follow all food safety and sanitation regulations.

Ø Adhere to company policies and procedures, including dress code and attendance.

Ø Report any issues or concerns to the shift supervisor or manager.

Receiving Deliveries:

Ø Receive and inspect deliveries of food and supplies.

Ø Verify the accuracy of the delivered items against the order.

Ø Report any discrepancies or damaged goods to the supervisor.

Ø Stock Rotation:

Ø Implement a "first-in, first-out" (FIFO) system to ensure that older inventory is used before newer stock.

Ø Rotate inventory to minimize waste and maintain freshness.

Inventory Tracking:

Ø Keep accurate records of inventory levels for various ingredients and supplies.

Ø Use inventory management tools or systems provided by the restaurant.

Ø Monitor stock levels and report low inventory to management.