Prepare all mise en place as assigned by Chef de Partie or Executive Sous Chef, for the Restaurant service, to the established standards
Assists the Chefs in daily operations within the outlets and covers him during his absence Monitor hygiene and cleanliness of area of responsibility
To be responsible for operation supervision and overall performance of the restaurant and where necessary, other F&B outlets.
Prepare variety of drinks and beverages in accordance to standard recipes and to the standards established by the club
To perform a variety of service, repair and preventive maintenance such as club house, marina and Marina Lodge.
Casting off assistance for the mega yachts docked. Berthing assistance with a minimum of 2 Senior Dockhands present for the 10 additional 80-footer berths and 1 additional 100-footer berth.
Drive the forklift for launching and recovery of boats berthed in the dry berth area. Responsible to safety on the dry stack.