Responsibilities:
• Coordinates between FOH and BOH in terms of product availability
• Oversee that all opening and closing duties of the buffet area are completed correctly and that cleanliness and maintenance are maintained
• Assists Head Chef in production planning
• Communicates with guests in case of issues in food quality
• Prevents bottlenecks in communication between FOH and BOH
• Assists Buffet servers with portioning, arranging and garnishing food based on tastes of guests
• Solves queries of guests (ingredients and allergy if any) and notes down any suggestions mentioned by guests in order to adopt changes as per taste of guests