Conduct temperature checks; Ensure all decanters are clean and in good repair; Ensure a minimum loss through
Conduct temperature checks; Ensure all decanters are clean and in good repair; Ensure a minimum loss through
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
professional and courteous service, while maintaining clean and well-kept restaurants and cloakrooms, and ensuring
child care when children are not at daycare, house cleaning, laundry and ironing, basic food preparation,