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.