Commis 2 (Cook)
- Food Production (Cold/Hot Kitchen) – Quality Control – Product Checker – Kitchen safety & hygiene Control – Purchase Order – Inventory & Stock Opname – Storage & Receiving Control. (“Commis 1”)
- Kitchen Mise en Place – Raw Material Preparation – Inventory & Report – Raw Material Receiving – Kitchen Safety & Hygiene. (“Commis 2”)
Service (Waitress)
- Mise en Place (Service equipment & Utilities)
- Guest Escorting
- Guest Billing & Menu Presenting
- Taking Order
- Repeat Order
- Safety & Hygiene
- Food Delivery
- Table & Buffet Setup
- Table Clear up. (“Service/Waitrees”)