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1. TIME SCHEDULE

8:30AM-8:45AM: ARRIVAL STAFFS

8:45AM-10:30AM: PREPARATION

10:30AM-11:00AM: SETTING TABLE

11:00AM-1150AM: REST

11:50AM-12:00PM: BRIEFING

12:00PM-12:15PM: READY IN POSITION

12:15PM-2:30PM: IN-OPERATION

2. ATTIRE & HYGIENE

• FULL ATTIRE (BOWTIE, NAME TAG, BLACK SOCK)

• CUT NAILS

• NO ACCESSORIES

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CONCEPT AND THEME OF THE RESTAURANT :

An unforgettable culinary experience, blending spices and traditions from the Middle East and India. The delightful journey through the rich flavors of Middle Eastern and Indian cuisines and artistry in both cuisines. And unique opportunity to explore exotic dishes

Concept:

A concept blending Middle Eastern and Indian influences can draw inspiration from their shared history, cultural richness, and artistic traditions. A culinary theme might celebrate the shared flavors of the regions, combining Indian spices

Lighting:
Soft, ambient lighting with red lanterns and light candles on tables to evoke intimacy and warmth.

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STAFF SCHEDULE ( PRE, IN AND AFTER OPERATION)

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STAFF SCHEDULE ( PRE, IN AND AFTER OPERATION)

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We counter with every way from personal direct message to in an open group way.

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CUTLERIES & PLATES USED FOR MIDDLE EAST CUISINE

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STAFF PERFOMANCE

I would like to take this opportunity to extend my sincere gratitude and appreciation to my entire team. Working in a Middle East and Indian cuisine environment requires a high level of skill, cultural understanding, and unwavering dedication. Today, I am proud to say that each member of the team has showcased these qualities and delivered an exceptional dining experience to our guests.Their hard work, attention to detail, and commitment to improving every day have not gone unnoticed. From the preparation of dishes to the final moments of service, the team has consistently shown growth and professionalism in every aspect. On behalf of myself and our guests, thank you for your incredible efforts.

LEADER APPROACH

As the Supervisor of the Day for Middle East and Indian cuisine, my goal is to ensure smooth operations and uphold the highest service standards. To start the day, I meet with the team to conduct a detailed briefing, highlighting key menu items, guest expectations, and individual roles. This sets a clear direction and aligns everyone towards a successful shift.

During the service, I take an active leadership role, guiding the team, addressing any challenges, and ensuring that the food and service exceed guest expectations. I also make a point to encourage collaboration, assigning tasks based on each person’s strengths and providing recognition for their contributions. At the end of the shift, I reflect with the team on the successes and opportunities for improvement, ensuring that we continue to grow together.

TEAM RESPONCE

Team success starts with clear communication and collaboration. During the pre-shift briefing, I ensure everyone is well-informed about their responsibilities and the day’s priorities. Throughout the service, I maintain open lines of communication, encouraging the team to ask questions and share ideas to improve operations.

When unexpected challenges arise, I work alongside the team to find quick and effective solutions. By staying calm, supportive, and approachable, I create a positive environment that empowers everyone to perform at their best. Together, we strive to provide an unforgettable dining experience, demonstrating our collective dedication to excellence.

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The qr will be distribute in between coffee and dessert time