Buffet Attendant

Cabalen Group; Quezon City; On-site; PHP 20,000 - 25,000; Full time

Job summary

A well-known restaurant group in Quezon City is looking for a kitchen staff member responsible for food presentation at buffet services. Candidates should have experience in kitchen health and food safety, as well as knowledge of buffet procedures. The role involves assisting guests, ensuring food quality, and maintaining cleanliness. Flexibility with shifts is required as well. This is a great opportunity for dedicated individuals ready to contribute to a bustling dining environment.

Qualifications

• Experience in maintaining kitchen health, sanitation, and food safety standards.
• Knowledgeable of all buffet procedures, food items, and food preparation.
• Skilled in maintaining cleanliness and personal hygiene standards.

Responsibilities

• Familiarize self with all buffet items and assist guests in selections as needed.
• Assume responsibility for the quality of food presented.
• Clean and inspect buffet equipment and serving utensils as needed.
• Ensure that all food on the buffet looks and tastes good.

Skills

Experience in maintaining kitchen health

Knowledge of buffet procedures

Skilled in cleanliness and hygiene standards

Flexible to work in shifts

Education

High school diploma or equivalent

Job description

Qualifications And Standards

• Preferably college or high school diploma
• Experience in maintaining kitchen health, sanitation, and food safety standards
• Knowledgeable of all buffet procedures, food items, and food preparation
• Skilled in maintaining cleanliness and personal hygiene standards
• Flexible to work in shifts

Duties And Responsibilities

• Familiarize self with all buffet items and assist guests in selections as needed
• Assume responsibility for the quality of food presented
• Clean and inspect buffet equipment and serving utensils as needed
• Recognize quality standards in fresh vegetables, fish, dairy, and meats
• Ensure that all food on the buffet looks and tastes good
• Communicate to the kitchen about guest volume and food levels