Practical coordination – distribution of tasks and supervision of the work of a team of employees in the dining room and in the kitchen. Train, direct and evaluate employees.

Spontaneous application Room service employee

Ensure the reception, manage the customers’ orders and clear the room.
Meet quality, service and hygiene standards.

kitchen collaborator

Prepare the dishes that come out of the kitchen. Respect internal norms (cooking times, portions, composition, etc.) and standards.