Arranging for Food Resources | Achieving customer satisfaction through Customer-centric Service |
Maintaining Inventory Control | Achieving customer satisfaction by displaying professional etiquettes |
Ensuring Efficient use of Resources | Services and facilities specific to age/ gender special needs |
Directing kitchen helper for initial preparation | IPR and Copyright |
Cooking vegetarian and non-vegetarian food items | Hygiene and Cleanness |
Customizing food items as per consumer’s requirements | Safety standards and procedures and work hazards |
Expediting and ensuring quality control | Basic knowledge of a Foreign / State Language |
Interacting with superiors and colleagues |