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RESPONSIBILITIES:

• Welcome and greet guests professionally when on restaurant duty or in public areas.
• Maintain thorough knowledge of food menus and recipes.
• Deliver professional and courteous service at designated workstations according to company standards.
• Ensure proper setup and “mise en place” for each station according to company standards.
• Prepare show plates and assist with menu presentations as instructed by the supervisor.
• Foster a positive working environment across all departments onboard.
• Follow proper food item rotation (FIFO), storage, labeling, and temperature control at all workstations.
• Report guest complaints, breakage, or equipment damage to the supervisor.
• Maintain cleanliness in front- and back-of-house areas according to HACCP and safety regulations.
• Correctly handle all equipment, machinery, and chemicals.
• Relieve other Chef de Partie or Junior Cook during absences.
• Maintain cleanliness of display and preparation areas.
• Oversee crew mess and crew fridge operations.
• Set up breakfast station and support breakfast service.
• Assist during Light Lunch, Teatime, and other additional restaurant services.