- Lead cooks to prepare before meals to ensure quality standards;
- After the formal meal, supervise the chef to do a good job of service and personally participate in the work of the cook
- Track and check the table in time, correct and correct the unqualified parts;
- Timely understand the speed and situation of serving food on the table, and urge the dishes in time;
- 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;
- Supervise chefs to implement Hotel and department rules and regulations;
- Do a good job in the coordination between the team and other teams;
- Do a good job in attendance and training of team members.
