- Collect dishes from the kitchen and deliver them to the correct table promptly.
- Check table number, dish name, quantity, and special requests before leaving the kitchen.
- Ensure dishes are served according to the correct sequence and timing.
- Handle hot plates, soup, claypots and other dishes carefully and safely.
- Communicate with captains/servers regarding missing dishes, delays, wrong orders, or special dietary requirements.
- Keep the kitchen pass, service station, and runner area clean and organized.
- Ensure serving utensils are prepared for dishes that require them.
- Follow restaurant food hygiene, grooming, and safety standards.
- Work closely with the kitchen and FOH team to ensure guests receive their food hot, accurate, and on time.
Requirements
- Food Safety Certificate