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Collect dishes from the kitchen and deliver them to the correct table promptly. Check table number, dish name, quantity and special requests before leaving the kitchen. Serve dishes in the correct sequence and timing, handling hot plates, soup and claypots safely. Communicate with captains and servers about missing dishes, delays, wrong orders or dietary requirements. Keep the kitchen pass, service station and runner area clean and organised, and prepare serving utensils where needed. Follow restaurant food hygiene, grooming and safety standards.
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