• Collect dishes from the kitchen and deliver them to the correct table promptly.
• Check table number, dish name, quantity, and special requests before leaving the kitchen.
• Ensure dishes are served according to the correct sequence and timing.
• Handle hot plates, soup, claypots and other dishes carefully and safely.
• Communicate with captains/servers regarding missing dishes, delays, wrong orders, or special dietary requirements.
• Keep the kitchen pass, service station, and runner area clean and organized.
• Ensure serving utensils are prepared for dishes that require them.
• Follow restaurant food hygiene, grooming, and safety standards.
• Work closely with the kitchen and FOH team to ensure guests receive their food hot, accurate, and on time.

Requirements

• Food Safety Certificate