1. Lead cooks to prepare before meals to ensure quality standards;
2. After the formal meal, supervise the chef to do a good job of service and personally participate in the work of the cook;
3. Track and check the table in time, correct and correct the unqualified parts;
4. Timely understand the speed and situation of serving food on the table, and urge the dishes in time;
5. Organize to clear the table in time after the meal, tidy up the dining room tables and chairs, keep the dining room clean and the environment is good;
6. Supervise chefs to implement Hotel and department rules and regulations;
7. Do a good job in the coordination between the team and other teams;
8. Do a good job in attendance and training of team members.
