During my shifts, I tend to manage pot wash, but my roles tend to rotate over the hours. Examples such as, make table, cut table, pot wash and stretching dough. The hardest part of the job is keeping up with the orders and multi-tasking as there are times when the restaurant is short on staff on some days. But overall it really develops your management skills and allows you to perform on an independent level.
Free lunches, 50% discounts on takeaway and 25% on dining in
long hours, including multi-tasking when the resturant is short on staff