Attend briefings prior to the restaurant opening, well-groomed and equipped with the basic aids of operations such as bottle openers, pens, pads, and matches. Learn the du jour items, not-available items, menu preparations, and their presentation. Complete mise en sc ne and mise-en-place before the restaurant opens. Check all the equipment and furniture at the station for their serviceability and maintenance requirements. Clean and polish allotted silverware, cutlery, glassware, and chinaware. Stock the sideboard with proprietary sauces, jams, salt and pepper shakers, butter dishes, linen, and other service ware. Lay table covers as per standards set. Fold napkins as per prescribed attractive styles.
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