Menu Preparation: Work with management to develop a menu featuring a selection of fresh juices made from fruits, vegetables, and other ingredients. Create recipes for each juice, considering flavor combinations, nutritional value, and customer preferences. Ingredient Selection and Preparation: Source high-quality, fresh ingredients such as fruits, vegetables, herbs, and spices for use in juice preparation. Wash, peel, and chop ingredients as needed, ensuring cleanliness and hygiene in handling food. Juice Extraction: Use a variety of equipment such as juicers, blenders, and extractors to extract juice from fruits and vegetables. Follow standardized recipes and portion sizes to ensure consistency in flavor and quality. Customization: Offer customization options to customers, such as adding extra ingredients, adjusting sweetness levels, or incorporating special dietary requirements. Provide recommendations and suggestions based on customer preferences and dietary needs. Presentation: Serve freshly prepared juices in attractive glassware or containers, garnished with fruit slices, herbs, or decorative straws for visual appeal. Pay attention to presentation and aesthetics to enhance the overall customer experience. Cleanliness and Hygiene: Maintain cleanliness and sanitation in the juice preparation area, including work surfaces, equipment, utensils, and storage areas. Follow food safety protocols and hygiene practices to prevent cross-contamination and ensure food safety at all times. Customer Service: Interact with customers in a friendly and professional manner, taking orders, answering questions, and providing recommendations as needed. Ensure that customer inquiries and requests are handled promptly and courteously. Upselling and Promotion: Promote special offers, seasonal ingredients, or featured juices to customers to encourage sales and increase revenue. Use suggestive selling techniques to upsell additional items or add-ons to customers' orders. Inventory Management: Monitor inventory levels of ingredients and supplies, replenishing stock as needed to ensure availability of fresh produce and other items required for juice preparation. Minimize waste by using ingredients efficiently and rotating stock regularly. Quality Control: Ensure that juices are prepared and served according to established quality standards, including taste, texture, and appearance. Conduct taste tests and visual inspections to verify that juices meet quality expectations before they are served to customers. Menu Development: Continuously review and update the juice menu to introduce new flavors, seasonal ingredients, or trending health trends. Experiment with new recipes, ingredients, and techniques to keep the menu fresh and exciting for customers.