Ensures the set up and preparation of food before the service.
Prepares and completes food items during the service for a la carte and/or buffet menus according to hotel's recipes and standards.
Arranges and decorates dishes with taste and refinement.
Has full knowledge of all menu items, daily features and promotions.
Assists in the control of product quality and freshness.
Cleans materials and equipment.
Maintains clean work surfaces.
Participates in work meetings with his colleagues and chefs.
Helps colleagues with specific tasks other than his specialty.
Is responsible for the respect of the equipment and furniture of his service.
Is responsible for the cleanliness of his section and refrigerators.
Is responsible for compliance with hygiene rules (HACCP) for his section. Applies the internal procedures in terms of health, hygiene and safety.
Minimizes the waste of raw materials.