Prepares MEP of food, as per instructions of superiors.

Generally assists superior in the cooking process, in line with standards in terms of hygiene, quality, quantity, timing and costs.

Dresses plate for service according to recipe and standards.

Refills buffet.

Serves and advises guests in their choice.

Observe personal hygiene and sanitation policies.

Uses properly and safety all equipment and material made available.

Participates in inventory taking.

Attend daily and other briefing as per Hotel policy.