- Prepare and present items showing variety and flair, within the cost margins specified by the hotel.
- Prepare and ensures availability of mis en as required.
- Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
- Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Head Chef.
- Maintain excellent presentation standards.
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