Despatches daily tasks, allocates working area to other Chefs de Rang and subcordinates and ensures all tasks have been achieved before closing, and/or assists in such despatch or allocation. 

Sets up tables and working area as per Hotel standards and procedures. 

Welcomes and greets guests promptly and politely.

Directs and seats guests.

Present menu and proposes dishes and drinks.

Takes, confirms and processes orders.

Prepares drinks and cocktails.

Serves wine, drinks, food and condiments.

Services tables and attends to guests' needs.

Presents and processes bills.