Abdul Quadar Siddique

• Organizing kitchen and restaurant in regards of keeping it updated for service.
• Maintaining and keeping records for monitoring the essential aspects of restaurant.
• Coordinating with the staff members to solve issues and guest complaints on daily basis related to service and to maintain prompt service at all time.
• Supervising the staff and assigning them appropriate task on a daily basis, considering their strength and weaknesses.
• Providing necessary training to staff to prepare them to overcome primary hindrance for smooth functioning of the restaurant.
• Arranging competitive appraisal activities to keep the staff motivated and engaged.
• Delegating work to promising staff and promoting them as per required.
• Improving set of skills and knowledge on every viable opportunity available.

• Working at bar and restaurant, while it’s opening and closing respectively.
• Coordinating with the staff members and managers to solve issues and guest complaints on daily basis related to service and to maintain prompt service at all time.
• Working at restaurant, taking order and placing it and maintaining highest level of guest satisfaction.
• Improving set of skills and knowledge by taking possible viable opportunity available.

• Food pick up and service according to the standards of the organization.
• Coordinating with the staff members and managers to solve issues on daily basis related to service and to maintain prompt service at all time.
• Achieving guest satisfaction of the highest level by fulfilling guest request and providing personalize service.
• Mis-en-place for service of food and maintaining cleanliness of the work station.
• Coordinating with the team members to work as a team and also ensuring SOP’s and food and hygiene standards are maintained.
• Getting familiarized with the menu and also with the changes in the menu.
• Learning and developing skills and increasing knowledge constantly through briefings and also through interaction with chefs and managers