1. Stick to sanitation and safety program.
2. Develop and set up local procedures for receipt, check and food and non-food issue.
3. Prepare meat , fish , poultry , vegetables and shellfish , soups, gravies, sauces and desserts.
4. Oversee food preparation for adherence to quality standards.
5. After the formal meal, supervise the chef to do a good job of service and personally participate in the work of the cook.
6. 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.
7. Supervise chefs to implement rules and regulations.
8. Do a good job in the coordination between the team and other teams.
9. Do a good job in attendance and training of team members.
10. Ensure established standards of cleanliness and sanitation are being met, as well as execute daily and weekly cleaning projects.
11. Execute daily features and standard menu items with precision and efficiency at all times, keeping in mind both food cost and perceived value.
12. To ensure staff absences are reported to the Cover Manager.
13. To occasionally assist with special functions which may be outside of normal working hours.
