The Expeditor will arrive at the hotel around 3 and set up thier station by gathering all thier mes en place(plate wipes, sauces, condiments, plates, trays, ect.) The expeditor will need to have thier station set by 4:30pm. Service usually ends aroung 9:30. the expeditor is in control of flow of kitchen and they are the last line of defense before the meal is taken to the guest. Expeditor will need to inforce the kitchens standards in plateing consistanly, taste and look
This is a position that will control the flow of service, the expeditor will keep tickets and food organized during service. They will be finishing plating by garnishing, wiping, and directing food runners with food.