Cooking Techniques: Roasting, baking, grilling, and stewing are prevalent cooking methods.
MBA CHAIWALA NEWTOWN Job- Waiter and Steward Full time Fixed Salary + Incentives (Customer Tips) Flexible Working Hours Food Provided Accomodation Provided Salary 10000 to 14000 k Urgently Hiring & Early Joiners are preferred Contact Person - Rajan - 8777791936 Siddhanta - 9903847668
A restaurant main chef, also known as a head chef or executive chef, is the kitchen's leader responsible for menu planning, managing kitchen staff and operations, ensuring food quality and safety, overseeing inventory, and controlling costs to maintain profitability and customer satisfaction
Greeting and welcoming guests warmly, and ensuring a positive departure. Assisting with table reservations and seating guests. Anticipating guest needs and providing prompt, tactful service. Handling and resolving any guest complaints to ensure satisfaction. Collecting and relaying guest feedback to management and chefs. Supervising and motivating service staff, including servers and bussers. Training new staff on restaurant protocols and service standards. Conducting pre-meal briefings with the team to discuss daily targets and specials. Coordinating with the kitchen to ensure a smooth flow of service. Managing daily operations, including table assignments, and ensuring the restaurant runs efficiently. Creating staff schedules and ensuring adequate coverage. Maintaining high standards of cleanliness and presentation for the dining area, tables, and equipment. Enforcing all health, safety, and hygiene regulations. Ensuring menu knowledge and quality, including presentation standards. Promoting and upselling menu items to increase revenue. Assisting with check controls and processing payments. Maintaining and reporting on inventory levels for the dining area. Preparing and submitting reports on dining room activities and staff performance.
greeting guests, presenting menus, taking and accurately relaying orders to the kitchen, and serving food and beverages Customer service: Greet guests, make them feel welcome, and provide excellent service throughout their meal. Order taking: Present menus, describe specials, answer questions about ingredients and potential allergies, take accurate food and drink orders, and relay them to the kitchen and bar staff. Serving: Deliver food and beverages to tables, ensuring accuracy and proper presentation. Payment processing: Prepare bills, process payments (cash, credit, etc.), and provide change when necessary. Table maintenance: Set tables, clear dirty dishes, and ensure the dining area is clean and organized. Sales and upselling: Make menu recommendations and suggest additional items, such as appetizers or desserts. Problem-solving: Address customer complaints and concerns to ensure a positive dining experience. Food safety and sanitation: Adhere to all health and safety regulations for handling food and maintaining a hygienic environment. Teamwork: Collaborate with other staff, including kitchen and bar staff, to ensure efficient service. Shift duties: Perform other tasks as assigned, such as rolling silverware or preparing the dining room for the next service.