# data[].attributes.body
Task:

1. Arrived on time to report, dressed in black complete with shoes as instructed.

2. Meet with the manager and introduce yourself and submit some requested documents.

3. Get an explanation of the role as an intern and work schedule while there.

4. Observe how they greet customers, take orders, explain steak cuts and serve dishes.

5. Help set the table with napkins, silverware, glassware and condiments.

6. Help wipe the table and do the cleaning table. Then closing takes turns between the staff such as mopping the floor, cleaning the toilet and so on

# data[].attributes.body
Task:

1. Briefing by the supervisor/manager about iftar reservations, buffet/set menus, and table assignments.

2. Place plates, cutlery and tissues on each table of customers who book so that they don't get confused when breaking the fast

3. Make sure the buffet layout is complete with food tongs or large spoons to make it easier for customers to take food along with labels on each part of the food

4. Help the kitchen deliver iftar dishes and moreh menus to the buffet station.

# data[].attributes.body
OFF DAY

# data[].attributes.body
Task:

1. Check the guest list and make preparations for iftar if there are family or VVIP reservations

2. Arrange each condiment as well as a complete set of cutlery and napkins on each table

3. Greet customers warmly and show them seats. Monitor customer needs throughout the meal.

4. Tidy up the table that has been used, pick up the plates, wipe the table and use sanitizer.

5. Reset the table for other customers who come

# data[].attributes.body
Task:

1. Arranging food for "plating" in advance, especially for the set iftar menu, so that the service is faster before the azan for breaking the fast

2. Checking and organizing table reservations for companies or large families by placing reservation tags according to name and number of pax.

3. Giving directions politely to customers who want to pray after breaking the fast.

4. Help wipe the table and do the cleaning table. Then closing takes turns between the staff such as mopping the floor, cleaning the toilet and so on

# data[].attributes.body
Task:

1. Learn about the types of steaks available, including lamb, angus, wagyu and even seafood such as lobster, sea bass and salmon.

2. All kinds of steaks and seafood will be cooked according to the customer's request and accompanied by black pepper sauce, mushroom sauce and garlic sauce.

3. Before the steak is cooked, the service staff needs to make a sticker that shows the name of the meat, the table and is done to facilitate the delivery service to the customer's table after it is ready.

4. Greets customers warmly when they arrive and asks the number of people and escorts to the table.

5. Enter orders using the xilnex system directly into the kitchen via the bill ordering device.

# data[].attributes.body
Task:

1. Arranging each condiment buffet ordered by customers for breaking fast will be prepared in advance while waiting for the main course to be ready.

2. Place each reservation tag according to the customer's name and make sure each table is equipped with cutlery and tissues

3. Organize iftar and moreh menu at the station.

4. Check the customer's order whether it is complete or not, if not the staff must act quickly to inform the kitchen

5. Cleans the table after customers have finished enjoying their food and sweeps around the table so that other visiting customers can sit comfortably.

# data[].attributes.body
Task:

1. Take stock of each type of steak and seafood from the stock storage area on level 3 to the meat chiller floor on level 1 so that customers can choose according to their wishes when the steak stock is sufficient

2. Steaks that are still frozen should be defrosted first to prevent the steaks from being difficult to cook if there is an order

3. Provide friendly service to customers, including taking orders, serving food, and answering menu-related questions.

4. Collaborate with the kitchen team and servers to ensure the smooth operation of the restaurant, especially during peak hours such as iftar time.

5. Manage the cleaning and closing of the restaurant after the operating hours are over.

# data[].attributes.body
Task:

1. Assisting the kitchen in arranging iftar and moreh dishes according to the designated compartment and accompanied by a label on each food

2. Turn on each customer's table complete with cutlery and tissues before the customer arrives at the restaurant

3. Handle table reservations and orders online or by phone for iftar hours.

4. Ensure all stock is replenished before night operating hours.

5. Cleans the table after customers have finished enjoying their food and sweeps around the table so that other visiting customers can sit comfortably.

# data[].attributes.body
MC LEAVE

# data[].attributes.body
Task:

1. Welcoming customers warmly and politely, helping customers understand the menu, especially the special Ramadan dishes.

2. Provide efficient customer service and maintain customer satisfaction at all times

3. Manage table reservations in advance for iftar with complete preparation

4. Providing takeaway and delivery orders from food panda or grab food.

5. Ensure all orders are complete, correct, and prepared on time.

# data[].attributes.body
Task:

1. Before focusing on heavier work, the staff must ensure that each table is wiped clean and the cutlery set is neatly arranged on each table

2. Check every item that needs to be topped up such as take away containers and plastic

3. Make take away pizza boxes for use in the kitchen and on the floor when customers want to pack orders

Plating each table with buffet condiments before customers arrive to break their fast

4. Friendly to treats customers' requests and shows directions such as a place to wash hands or a prayer hall if the customer does not know

5. Do the closing with other staff according to their respective tasks such as wiping the cutlery and arranging it in the appropriate container.

# data[].attributes.body
Task:

1. Make preparations by setting up the place for iftar and moreh

2. Make sure each food is labeled with the name tag of the food as well as the equipment used to take the food such as tongs and ladles.

3. Food that is ready to be served must be wrapped in plastic wrap to protect the quality of the food from being exposed

4. Welcoming each customer who comes warmly by saying welcome and showing the appropriate seat or already booked in advance

5. If the customer's table is not yet ready to eat, but there are some plates that have been placed to the side, we must ask for permission to clear the plate so that the customer can eat comfortably.

6. Do closing before returning and make sure every electrical switch is turned off

# data[].attributes.body
Task:

1. Arrange each iftar platter booking by pax according to the reservation tag on each customer's table

2. Make sure each dish is sufficient with the number of orders made and communicate with the kitchen to confirm it

3. Help the kitchen to set up moreh menu at the station and immediately top up if the food starts to run low or pick up containers of food that have run out

4. Briefing with the manager to clear and store items or equipment used throughout the month of Ramadan that are not needed by the restaurant on normal days such as dishes and glasses

5. Each piece of equipment must be checked first before being stored because some of them do not belong to the restaurant and need to be stored in a different basket to be sent to HQ

# data[].attributes.body
HALF DAY WORKING

1.Set up again the position of tables and chairs becomes more compact because there are more customers on normal days

2.Remove and clean the decorative light bulbs so that they are dust-free and shiny

3.Wash the entire restaurant area then mop and tidy up properly such as wiping the shelves and rearranging every piece of equipment that will be used

4.Wipe the dessert chiller and wash the level 1 meat chiller

5.Make a last check for all preparations and storage is done well

# data[].attributes.body
Task:

1.Update the promotion on social media such as Facebook so that customers know about the ongoing promotion or every time customers enter the restaurant, inform them about Beef Rendang Wellington

2.Explain to customers about the promotion that is taking place because this dish takes 40 minutes to cook so that customers can make a booking in advance before coming to the restaurant

3.If there is an order, the front staff must be alert and immediately inform the kitchen to make preparations

4.Welcoming each customer and delivering food with a friendly attitude so that the customer is more comfortable to communicate with the staff if they want to make a request or add an order

# data[].attributes.body
Task:

1. Greet customers warmly when they arrive.

2. Manage reservations and seating to ensure smooth flow, even during the lunch rush.

3. Take orders, serve food and drinks

Offer a steak recommendation and explain the cut, level of doneness, sauce and so on

4. Manage reservations and walk-ins

Clears and resets the table of customers who have finished eating

# data[].attributes.body
MC LEAVE

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Add meat and seafood stock to the meat chiller, and frozen meat should be defrosted first

3. Prepare each menu with pastalicious promotion flyers so that customers know the ongoing promotion

4. Explain to the customer that the promotion must be dine-in at the restaurant and cannot be packed

5. Ship every order promptly and attend to customer requests that want to add orders or the like

# data[].attributes.body
Task:

1. Greet guests warmly and introduce promotions if customers are not already aware.

2. Explain portion sizes, spice levels and customization and suggest best sellers and good flavors to sell the menu

3. Make sure the pasta is served at the right temperature, as both have a short ideal serving window.

4. The waiter communicates clearly with the kitchen, especially since the timing of side dishes and pasta must be synchronized.

5. Empty tables efficiently to reduce wait times during high traffic hours

# data[].attributes.body
Task:

1. Greet customers warmly when they arrive.

2. Manage reservations and seating to ensure smooth flow, even during the lunch rush.

3. Maintain a polished, professional appearance and friendly demeanor

4. Provide personalized recommendations and answer guest questions in detail.

5. Ensures timely service while building relationships with customers, often keeping in mind returning guests on weekdays

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Explain in detail to the customer about the ongoing promotion that has a time limit from 11 am to 3 pm and cannot be packaged only dine in to the restaurant only

3. Every order that comes in involves a rice menu, the staff must fire sticker to the kitchen first before keying in because this section does not have device access to print bill ordering

4. For any order for pasta and others, it must be keyed in in the xilnex system, then the staff needs to check whether the bill order has been issued or not in the kitchen with a device

5. Immediately clean the table and arrange the cutlery for the new customer

# data[].attributes.body
Task:

1. Greet guests warmly and escort them to the table.

2. Take orders exactly like ask for the deliciousness of the steak, the choice of pasta, the sauce, the choice of side dishes.

3. Explain about the steak and halal condition incase customers asking about it

Clear the finished plates quickly and reset the table for the next guest.

4. Keeping the floor, tables and service stations clean.

5. Before returning, make sure all electrical switches are off and doors are locked

# data[].attributes.body
Task:

1. Greet guests warmly and escort them to the table

2. Take orders exactly like ask for the deliciousness of the steak, the choice of pasta, the sauce, the choice of side dishes.

3. Upselling the menu that gets less attention such as pizza polo con funghi

4. Clear the finished plates quickly and reset the table for the next guest.

5. Keeping the floor, tables and service stations clean.

Before returning, make sure all electrical switches are off and doors are locked

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Add meat and seafood stock to the meat chiller, and frozen meat should be defrosted first

3. Prepare each menu with pastalicious promotion flyers so that customers know the ongoing promotion

4. Explain to the customer that the promotion must be dine-in at the restaurant and cannot be packed

5. Ship every order promptly and attend to customer requests that want to add orders or the like

# data[].attributes.body
Task:

1. Greet guests warmly and introduce promotions if customers are not already aware.

2. Explain portion sizes, spice levels and customization and suggest best sellers and good flavors to sell the menu

3. Make sure the pasta is served at the right temperature, as both have a short ideal serving window.

4. The waiter communicates clearly with the kitchen, especially since the timing of side dishes and pasta must be synchronized.

5. Empty tables efficiently to reduce wait times during high traffic hours

# data[].attributes.body
Task:

1. Greet customers warmly when they arrive.

2. Manage reservations and seating to ensure smooth flow, even during the lunch rush.

3. Maintain a polished, professional appearance and friendly demeanor

4. Provide personalized recommendations and answer guest questions in detail.

5. Ensures timely service while building relationships with customers, often keeping in mind returning guests on weekdays

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Explain in detail to the customer about the ongoing promotion that has a time limit from 11 am to 3 pm and cannot be packaged only dine in to the restaurant only

3. Every order that comes in involves a rice menu, the staff must fire sticker to the kitchen first before keying in because this section does not have device access to print bill ordering

4. For any order for pasta and others, it must be keyed in in the xilnex system, then the staff needs to check whether the bill order has been issued or not in the kitchen with a device

5. Immediately clean the table and arrange the cutlery for the new customer

# data[].attributes.body
Task:

1. Greet guests warmly and escort them to the table.

2. Take orders exactly like ask for the deliciousness of the steak, the choice of pasta, the sauce, the choice of side dishes.

3. Explain about the steak and halal condition incase customers asking about it

4. Clear the finished plates quickly and reset the table for the next guest.

5. Keeping the floor, tables and service stations clean.

6. Before returning, make sure all electrical switches are off and doors are locked

# data[].attributes.body
Task:

1.Focus selling all the menu as always without promotion it is because the promo is already in monday till thursday in every week

2.Top up the steak and need to defrost first if it is still frozen

3.Copy a new price tag if the old steak price tag starts to fade or fade

4.Take the customer's order at the table and explain that if they want to order a steak they must choose it themselves at the meat chiller because each steak has a different price according to the weight quantity

5.Ensuring that every meal that has been prepared is delivered promptly to the customer to prevent the food from becoming cold and idle for a long time

# data[].attributes.body
Task:

1.This week is the peak week of Pastalicious, so every staff is quite busy organizing orders and preparing orders

2.Take orders and fire stickers for grill orders, check those orders in the kitchen to make sure the order is successful

3.Giving advice to customers on what pasta and rice are the best sellers in the restaurant, serve them with attention so that the customers finish their meal

4.Plan a birthday surprise when a customer requests, play a song and all the staff join in the celebration

5.Immediately create a clean table to make room for other customers who have just arrived

6.Close the restaurant cleanly and make sure all switches are off before returning

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Ensures timely service while building relationships with customers, often keeping in mind returning guests on weekdays

3. Every order that comes in involves a rice menu, the staff must fire sticker to the kitchen first before keying in because this section does not have device access to print bill ordering

4. Keeping the floor, tables and service stations clean.

5. Before returning, make sure all electrical switches are off and doors are locked

# data[].attributes.body
Task:

1.Keep a clean and professional appearance.

2.Set the table with cutlery, napkins, glasses, condiments and menus.

3.Restock items such as sauces, bread baskets and clean serving trays.

4.Attend team meetings to discuss bookings of the day, specials, VIP guests or any changes to the menu.

5.Provide information about the cut of the steak, level of doneness, sauces and side options.

# data[].attributes.body
Task:

1.Greet guests warmly and escort them to their table.

2.Present the menu and explain any specials or recommendations.

3.Serve drinks and starters quickly.

4.Serve steaks properly based on doneness

5.Clear used plates and cutlery between meals.

6.Handle complaints or requests politely and efficiently.

# data[].attributes.body
Task:

1. Before focusing on heavier work, the staff must ensure that each table is wiped clean and the cutlery set is neatly arranged on each table

2. Welcoming customers warmly and politely, helping customers understand the menu

3. Make sure each dish is sufficient with the number of orders made and communicate with the kitchen to confirm it

4. Place each reservation tag according to the customer's name and make sure each table is equipped with cutlery and tissues

5. Enter orders using the xilnex system directly into the kitchen via the bill ordering device.

# data[].attributes.body
Task:

1.Scissors and packing sticker ordering per pcs in the form of a book to make it easier for staff to use it

2.Cut the tissue paper roll and divide it into four small parts and then place it in each part of the kitchen window for the chef or staff to wipe each plate of food from sauce stains and so on.

3.Any excess will be stored on the shelf for other uses

4.Greet customers and send them to the table with menus and promotional flyers if available

5.Serve drinks and starters quickly.

# data[].attributes.body
Task:

1.Set cutlery, plates, and napkins

2.Ensure the menu is clean and tidy

3.Assist the host in welcoming and accommodating customers

4.Prepare menu and explain specials if trained

5.Handle minor guest requests with supervisor approval

6.Clears the empty plates and resets the table

# data[].attributes.body
Task:

1.Get instructions from the supervisor to learn about closing inventory

2.Follow the senior staff to check and count the stock from the floor to the kitchen for dry goods and beverages

3.Greet guests warmly and escort them to their table.

4.Immediately create a clean table to make room for other customers who have just arrived

5.Close the restaurant cleanly and make sure all switches are off before returning

# data[].attributes.body
Task:

1. Before focusing on heavier work, the staff must ensure that each table is wiped clean and the cutlery set is neatly arranged on each table

2. Welcoming customers warmly and politely, helping customers understand the menu

3. Make sure each dish is sufficient with the number of orders made and communicate with the kitchen to confirm it

4. Place each reservation tag according to the customer's name and make sure each table is equipped with cutlery and tissues

5. Enter orders using the xilnex system directly into the kitchen via the bill ordering device.

# data[].attributes.body
Task:

1.Greet guests warmly and escort them to their table.

2.Present the menu and explain any specials or recommendations.

3.Serve drinks and starters quickly.

4.Serve steaks properly based on doneness

5.Clear used plates and cutlery between meals.

6.Handle complaints or requests politely and efficiently.

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Greet guests warmly and introduce promotions if customers are not already aware.

3. Explain portion sizes, spice levels and customization and suggest best sellers and good flavors to sell the menu

4. Add meat and seafood stock to the meat chiller, and frozen meat should be defrosted first

5. Close the restaurant cleanly and make sure all switches are off before returning

# data[].attributes.body
Task:

1. Greet customers warmly when they arrive.

2. Manage reservations and seating to ensure smooth flow, even during the lunch rush.

3. Maintain a polished, professional appearance and friendly demeanor

4. Provide personalized recommendations and answer guest questions in detail.

5. Ensures timely service while building relationships with customers, often keeping in mind returning guests on weekdays

# data[].attributes.body
Task:

1.The 'Hari Raya Eid' celebration lasts for 3 hours starting from 10 am to 1 pm.

2.Staff are asked to create Tiktok content as a competition for all Me'nate branches

3.At 2 o'clock, the shop started operating as usual and staff were allowed to wear Raya shirts

4.Greet customers warmly and take food and drink orders

5.Close according to their respective tasks and make sure all switches are closed before returning

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Observe guest interactions, take notes on etiquette and serving time

3. Assist in clearing, resetting tables and running orders from kitchen to floor

4. Stock up on serving stations, napkins, sauces and condiments

5. Review feedback with supervisors or senior staff from lunch presentations

6. Help convey guest feedback to the kitchen

# data[].attributes.body
Task:

1. Check item 86 before starting restaurant operations so that we can identify which menus are available or on hold

2. Take the customer's order at the table and explain that if they want to order a steak they must choose it themselves at the meat chiller because each steak has a different price according to the weight quantity

3. Ensuring that every meal that has been prepared is delivered promptly to the customer to prevent the food from becoming cold and idle for a long time

4. For any order for pasta and others, it must be key in the xilnex system, then the staff needs to check whether the bill order has been issued or not in the kitchen with a device

5. Immediately clean the table and arrange the cutlery for the new customer

# data[].attributes.body
Task:

1. Take stock of each type of steak and seafood from the stock storage area on level 3 to the meat chiller floor on level 1 so that customers can choose according to their wishes when the steak stock is sufficient

2. Steaks that are still frozen should be defrosted first to prevent the steaks from being difficult to cook if there is an order

3. Provide friendly service to customers, including taking orders, serving food, and answering menu-related questions.

4. Close the restaurant cleanly and make sure all switches are off before returning

# data[].attributes.body
Task:

1.Greet all guests, especially mothers, with enthusiasm and warmth.

2.Consider special greetings like "Happy Mother's Day!" upon arrival.

3.Smile sincerely and use polite and respectful language.

4.If there is a set menu or promotion, clearly explain the options and highlight any special offers.

5.Make sure the dining room is neat, clean and lively.

# data[].attributes.body
Task:

1. Greet customers warmly when they arrive.

2. Manage reservations and seating to ensure smooth flow, even during the lunch rush.

3. Maintain a polished, professional appearance and friendly demeanor

4. Provide personalized recommendations and answer guest questions in detail.

5. Ensures timely service while building relationships with customers, often keeping in mind returning guests on weekdays

# data[].attributes.body
Task:

1.Keep a clean and professional appearance.

2.Set the table with cutlery, napkins, glasses, condiments and menus.

3.Restock items such as sauces, bread baskets and clean serving trays.

4.Attend team meetings to discuss bookings of the day, specials, VIP guests or any changes to the menu.

5.Provide information about the cut of the steak, level of doneness, sauces and side options.

# data[].attributes.body
Task:

1.Set cutlery, plates, and napkins

2.Ensure the menu is clean and tidy

3.Assist the host in welcoming and accommodating customers

4.Prepare menu and explain specials if trained

5.Handle minor guest requests with supervisor approval

6.Clears the empty plates and resets the table

# data[].attributes.body
Task:

1. Greet guests warmly and escort them to the table

2. Take orders exactly like ask for the deliciousness of the steak, the choice of pasta, the sauce, the choice of side dishes.

3. Upselling the menu that gets less attention such as tex mex chicken

4. Clear the finished plates quickly and reset the table for the next guest.

5. Keeping the floor, tables and service stations clean.

Before returning, make sure all electrical switches are off and doors are locked

# data[].attributes.body
Task:

1.Greet the teacher with warmth and respect.

2.Use polite and polite language to show appreciation.

3.Be prepared to explain the offer clearly without confusion.

4.Choose soothing background music, and keep the restrooms and dining areas clean.

5.Encourage guests to share photos and tag your restaurant.

# data[].attributes.body
Task:

1. Take stock of each type of steak and seafood from the stock storage area on level 3 to the meat chiller floor on level 1 so that customers can choose according to their wishes when the steak stock is sufficient

2. Steaks that are still frozen should be defrosted first to prevent the steaks from being difficult to cook if there is an order

3. Provide friendly service to customers, including taking orders, serving food, and answering menu-related questions.

4. Close the restaurant cleanly and make sure all switches are off before returning

# data[].attributes.body
OFF DAY

# data[].attributes.body
OFF DAY

# data[].attributes.body
Task:

1. First day in the kitchen, I learned to handle work according to the correct SOP such as making sure gloves are worn during the process of preparing food

2. I was in the grill where the focus was on steak

3. Learn how to plate steak and what condiments are needed in each dish

4. Pick up and wash the green coral and red coral, then spin until dry and distribute the vegetables to the salad mix and salad flowers

5. Learn how to make mashed potatoes for a steak side dish

6. Copy each sauce in the existing insert into the new insert to maintain the quality of the sauce so that it does not spoil when stored

# data[].attributes.body
Task:

1. Knowing the position of each ingredient in the chiller kitchen to facilitate work when orders come in

2. Cut and save carrot stock, broccoli and peas to be used as a veggie mix in plating steak and so on

3. Cut the chicken in the prescribed manner so that the chicken cooks easily when grilled

4. Each type of material or item that has just been processed must be tagged with the name, date of manufacture and expiry date of a product. This is to maintain the quality in preparing food from damage and so on

5. Clean the grill board in the combi and wash each rack used

# data[].attributes.body
Task:

1. Peel the red onion and cut the vegetables for the kerabu rice side dish such as long beans, kantan flowers and even kesum leaves

2. Machine white cabbage, red cabbage and carrot with a large quantity to make coleslaw, then pack the vegetables and make storage in the chiller pantry

3. Wash the grease trap part of the grill until it is clean, equivalent to every three days, so that the grease trap is not too dirty or clogged

4. Plating plate according to each type of order that comes in such as steak consisting of sauce, coleslaw, mashed potato and mix vege

5. Every time you close, you must wash the floor until it is clean and store the stock neatly to avoid rats or the like

# data[].attributes.body
Task:

1. Learn how to grill meat according to the done is ordered by the customer such as medium well or well done

2. Make a sauce heating in the microwave such as lemon capers sauce with a set time of one minute for ordering salmon

3. Every type of sauce that goes stale should be kept in the chiller at all times unless there is an order, then the sauce is heated

4. Cook white rice and kerabu rice, then pack according to the quantity of 250 g per pack

5. make closure before return by cleaning and stocking

# data[].attributes.body
Task:

1. My duties for the day included preparing the marinade, dividing the meat, cleaning the workstation, and observing grilling techniques.

2. I learned how important timing, heat control and consistency are in this section

3. If there is free time, I will help other departments such as sides and pasta by packing fries and several types of pasta according to the quantity of 180 g per pack

4. Make sure the mise en place on every part of the kitchen is complete, if something is lacking we must help to prepare it first

5. Clean the grill station before and after service

# data[].attributes.body
Task:

1.Make a mise en place before the order comes in and tell the floor staff if there is food that needs to be held for a while

2.Make notes and record every time you learn a new menu or how to make a sauce

3.Bake spring chicken, roasted and peri-peri chicken half-cooked and bake a second time when the order comes in to ensure the chicken is cooked perfectly without any blood on the bones

4.Help the other part if it seems a bit busy like frying fries or making pizza

5.Clean every utensil used after cooking and wipe the work area with a damp cloth so that the kitchen area is not messy or dirty

# data[].attributes.body
Task:

1.Take the items that need to be topped up for mise en place

2.Cut a stick of corn into three parts, then boil it until it is cooked and let it cool and pack it with the product tag in the process

3.Make honey lemon sauce in large quantities to facilitate the work of each department

4.Wash the grease trap grill and update near the activity file to indicate that it has been washed

5.Help back up the service floor when there are not enough staff

# data[].attributes.body
Task:

1.Learn to grill meat and be monitored by the chef according to the doneness ordered, while making the plating plate

2.Top up mixed vegetables and seasoning with chicken stock, black pepper and garlic oil

3.Heat water with three tablespoons of tatua then season with black pepper to make mashed potatoes

4.Make plating for large quantities and focus on each required ingredient

5.Closing team with washing the grill, washing the floor and so on

# data[].attributes.body
Task:

1. If there is free time, I will help other departments such as sides and pasta by packing fries and several types of pasta according to the quantity of 180 g per pack

2. Make sure the mise en place on every part of the kitchen is complete, if something is lacking we must help to prepare it first

3. Make the mise en place of the side part more than usual because that day there is a promotion if that family took two steak, they can get kids eat free

4. Deep clean edge stations on counter tops, storage bins and tools

# data[].attributes.body
Task:

1.Make mayonnaise in large quantities then store it in an airtight bottle and make sure to tag the sticker before storing it in the chiller with the name, the date the product was made and the expiry date

2.Cut the squid to order calamari fritti, then weigh according to the specified quantity and store it in the freezer

3.Cut mushrooms into thin slices to make mushroom sauce

4.Settle each incoming order by plating each condiment depending on the food

5.Make a closing before returning by cleaning every area that is taken care of and make sure that the gas and all electricity are turned off

# data[].attributes.body
Task:

1.Make salad flowers and mix salad for grill presenting steak and chicken

2.Cut the peas and store them in a closed container and make sure the tagging of the product must be there

3.Don't just focus on the side part only, but must alternate back up on each part so that we can easily learn and have a lot of knowledge about the kitchen

4.Plating plates for group steaks and prepare the necessary ingredients in large portions

5.Clean the area used after placing an order so that the kitchen is always clean and tidy in food preparation

# data[].attributes.body
Task:

1.Switch sides from grill to side

2.Learn and pay attention to the arrangement of items in the chiller and freezer side

3.Make notes and notes about preparation or plating in side area

4.Learn how to time a food such as burning a burger patty, you need to burn it for 6 minutes by flipping the top and bottom of the patty so that the patty is cooked perfectly

5.Make sure the place to work is wiped and cleaned every time you finish placing an order

6.Before returning, the staff must close each part of the guarded area and make sure all gas consumption is turned off

# data[].attributes.body
Task:

1.Restock items that have run out and make mise en place for side parts such as packing fries weighing 180 g per pack

2.Help packing the boiled pasta such as linguini, fettucine, maccaroni and so on according to the set weights

3.Soak green salad and red salad with salt water, then dry the vegetables and pack

4.Make plating for incoming orders and be monitored by commis 2

5.The sauce that has reduced will be separated in a container, then the bottle will be washed first before being filled with new sauce and make sure that each process is completed with a tagging sticker

# data[].attributes.body
Task:

1.Learn to make desserts such as creme brulee and creme caramel

2.Wash the eggs to be used and separate the egg whites and yolks because both types of eggs have different uses

3.The process of making creme brulee is called steamed baker to produce a fluffy texture on the inside and a crisp look on the outside

4.While waiting, make incoming orders and top up what items are necessary in case of shortages

5.Learn to recognize the type of coating flour in frying food such as brocolli fritters will be dipped in batter which is a combination of bestari flour and soda water to make the brocolli more crispy

# data[].attributes.body
Task:

1.Restock items that have run out and make mise en place for side parts such as packing fries weighing 180 g per pack

2.Remove the dirty oil in the deep fryer and wash it as clean as possible before replacing it with new oil

3.Practice proper cooking techniques such as boiling, sauteing and melting.

4.Plate and decorate the side dish with the main dish when there is a group steak order

5.Keep side stations clean and filled during service

6.Discard damaged or expired materials and label new items using the FIFO method

# data[].attributes.body
Task:

1.Restock items that have run out and make mise en place for side parts such as packing fries weighing 180 g per pack

2.Pick up ingredients to make crème brulee from the pantry such as eggs, sugar and tatua cream

3.All the ingredients that were mixed and stirred into one liquid will be poured into a special container for creme brulee with a quantity of 180 g per bowl

4.Briefing with the chef on how to make bacon jam and rocoto sauce in conjunction with the surf and turf promotion that will take place

5.Prepare the ingredients to make the sauce and plating the dish for food testing

# data[].attributes.body
Task:

1. Make mise en place for the side ingredients as usual and also prepare for the new menu

2. Focus on making orders and plating, if not very busy the staff will move to back up the parts that have a lot of orders

3. Make sure every ingredient or food that is damaged or made by mistake must be photographed and updated in the wastage group

4. Learn to make a new menu and complete the plating while being monitored by the chef so that the work is more organized and clear

5. Before returning, the staff must close each part of the guarded area and make sure all gas consumption is turned off

# data[].attributes.body
Task:

1.Check the daily preparation list from the chef or sous-chef

2.Set up side stations such as gathering equipment, cutting boards, and materials that need to be processed

3.Clean and sanitize your prep area

4.Help the dishes quickly and accurately during a rush

5.Make sure in every food preparation the sauce is warm, the plates are clean and the station is organized

6.Deep clean edge stations on counter tops, storage bins and tools

7.Store leftovers properly such as sifting fried flour then wrapping, labeling and date

# data[].attributes.body
Task:

1.Make the mise en place of the side part more than usual because that day there is a 15% promotion for father's day because there are quite a lot of customers compared to normal days

2.Make the lemon capers sauce and make sure the sauce is always kept in the chiller unless there is an order for salmon lemon capers then take it out and heat it for 1 minute

3.Cut red onion to make caramel onion as a garnish in wagyu, lamb and angus burgers

4.Learn to distinguish between all the types of burgers available and the plating and condiments that should be placed on each burger

5.Make a batter and make sure it's sticky for dipping fish and chips and other menus that involve using it

# data[].attributes.body
Task:

1.Learn about the healthy menu or be familiar with the existing diet menu such as caesar salad, beetroot watermelon pomegranate, peri-peri chicken salad and so on

2.Cut the burger bun and baguette then brush with garlic butter

3.Excess baguette pieces will be separated to make bread butterpudding

4.Top up green coral and red coral for burgers

5.Heat the mushroom paste and season it to make mushroom soup

# data[].attributes.body
Task:

1.Check the assignment given and immediately prepare the necessary materials

2.Learn to make bbq beef and cheesy sauce

3.Make sure each product to be packed must be cooled first then sealed and tagged

4.The process of storing goods also uses the FIFO method to maintain quality

5.Focus in the order as always to make sure the food served to the customer is still warm and tastes good

# data[].attributes.body
Task:

1.Weigh and pack fries, wedges and curly fries for side and grill use

2.Make pickled onions for garnishing on pizzadillas

3.Make notes and notes about menus that are rarely ordered such as pizza pollo con funghi and others

4.Spin the salad and keep it near the pantry chiller

5.Learn how to order lamb shabu and lamb danok and how to present

6.Before returning, the staff must close each part of the guarded area and make sure all gas consumption is turned off

# data[].attributes.body
Task:

1.Restock items that have run out and make mise en place for side parts such as packing fries weighing 180 g per pack

2.Wash the grease trap part of the side until it is clean, equivalent to every three days, so that the grease trap is not too dirty or clogged

3.Inform the floor staff if there is food that needs to be held temporarily or the product is out of stock

4.Every time the food is finished cooking, the kitchen will ring a bell to alert the front staff about the customer's food

5.Before returning, the staff must close each part of the guarded area and make sure all gas consumption is turned off

# data[].attributes.body
Task:

1.Restock items that have run out and make mise en place for side parts such as packing fries weighing 180 g per pack

2.Remove the dirty oil in the deep fryer and wash it as clean as possible before replacing it with new oil

3.Clean and tidy the entire pantry area

4.Check each condiment stored in the chiller complete with tagging and paste with new tagging if it looks faded

# data[].attributes.body
Task:

1.Restock items that have run out and make mise en place for side parts such as packing fries weighing 180 g per pack

2.Wash the grease trap part of the side until it is clean, equivalent to every three days, so that the grease trap is not too dirty or clogged

3.Inform the floor staff if there is food that needs to be held temporarily or the product is out of stock

4.Every time the food is finished cooking, the kitchen will ring a bell to alert the front staff about the customer's food

5.Before returning, the staff must close each part of the guarded area and make sure all gas consumption is turned off

# data[].attributes.body
Task:

1.Check the daily preparation list from the chef or sous-chef

2.Set up side stations such as gathering equipment, cutting boards, and materials that need to be processed

3.Clean and sanitize your prep area

4.Help the dishes quickly and accurately during a rush

5.Make sure in every food preparation the sauce is warm, the plates are clean and the station is organized

6.Deep clean edge stations on counter tops, storage bins and tools

7.Store leftovers properly such as sifting fried flour then wrapping, labeling and date

# data[].attributes.body
Task:

1.Peel the red onion and onion then save the stock for another use

2.Make mashed potatoes for plating in a steak plate

3.Pick up the kitchen items that arrived from ck delivery and arrange them neatly

4.Weigh all ingredients and list them in detail for closing inventory

5.Make a calculation of each stock and combine to go to all departments then inform the leader to make the final inventory list

# data[].attributes.body
Task:

1. Peel the red onion and cut the vegetables for the kerabu rice side dish such as long beans, kantan flowers and even kesum leaves

2. Machine white cabbage, red cabbage and carrot with a large quantity to make coleslaw, then pack the vegetables and make storage in the chiller pantry

3. Wash the grease trap part of the grill until it is clean, equivalent to every three days, so that the grease trap is not too dirty or clogged

4. Plating plate according to each type of order that comes in such as steak consisting of sauce, coleslaw, mashed potato and mix vege

5. Every time you close, you must wash the floor until it is clean and store the stock neatly to avoid rats or the like

# data[].attributes.body
Task:

1. Make a mise en place on my side and the team's side

2. Then help other departments if my task is completed such as plating the grill part

3. Settle every order that comes in and take turns at the front for plating and the back to focus on cooking

4. Check every stock that is reduced, if there is free time, continue to add stock or pass it to other staff

5. Filter and copy each fried flour used then wrap it in plastic wrap and store it carefully

# data[].attributes.body
Task:

1.Check the daily preparation list from the chef or sous-chef

2.Set up side stations such as gathering equipment, cutting boards, and materials that need to be processed

3.Clean and sanitize your prep area

4.Help the dishes quickly and accurately during a rush

5.Make sure in every food preparation the sauce is warm, the plates are clean and the station is organized

6.Deep clean edge stations on counter tops, storage bins and tools

7.Store leftovers properly such as sifting fried flour then wrapping, labeling and date