equipment, linen, stationary, guest supplies, cleaning supplies and uniforms to ensure par stocks are
rooms on a daily basis ensuring that they are cleaned in accordance with RCH standards including all following up on night cleaning tasks and ensuring an effective handover to day cleaning staff. · running the carpets, furniture, windows and wooden floors are clean and in a good state of repair. To manage and control
operations of the kitchen. Ensure the kitchen is clean, organized, and compliant with health and safety
operations of the kitchen. Ensure the kitchen is clean, organized, and compliant with health and safety
temperature checks;
areas (waiter station & waiter fridge) are clean, ready, and set up for the next service according
baking, decorating, and plating.
guests' needs are met.
operations of the kitchen.
temperature checks