1. Cleaning & Hygiene Maintain cleanliness of the dining area, service stations, and back-of-house service areas. Clean tables, chairs, floors, and equipment as per hygiene standards. Follow proper sanitation procedures and adhere to food safety guidelines. 2. Support to Service Team Assist servers by replenishing water, carrying food trays, clearing tables, and resetting them quickly. Ensure availability of cutlery, crockery, glassware, and napkins in service stations. Help in delivering food and beverages to guests when required. 3. Dishwashing & Equipment CareWash dishes, utensils, and kitchen equipment using appropriate cleaning methods. Organize clean dishes and return them to respective service stations. Report damaged or missing equipment. 4. Inventory & Stock Management Refill and restock service areas with plates, cutlery, condiments, and other items. Maintain an inventory for cleaning materials and request replenishments when needed. 5. Safety & Compliance Follow all restaurant safety protocols and hygiene practices. Handle cleaning equipment safely and use proper PPE. Ensure waste is disposed of correctly and segregation rules are followed.

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Waiter / Steward