MAIN OPERATIONAL DUTIES AND RESPONSIBILITIES:

• Provide Food and Beverage services to our Members consistent with the Club standards
• Collect all general requisitions and food and beverage requisitions as required by Outlet Manager.
• Prepare all mise en place for Restaurant Service according requirements of daily forecast.
• Assist in preparation of table plans and lay out
• Prepare all operating equipment for service
• All condiments, sauces and accompaniments
• Preparation of table and buffet set up
• Assist in seating Members and Guests. Serve Food and Beverages according to Member’s order.
• Serve ice water, receive, write, place, pick up and serve Food and Beverage orders.

Any other duties as assigned by the Management

HOW TO APPLY

REPORT TO:

Chef De Partie / Executive Sous Chef

MAIN DUTIES AND RESPONSIBILITIES:

• Prepare all mise en place as assigned by Chef de Partie or Executive Sous Chef, for the Restaurant service, to the established standards
• Clear away and store all mise en place items at the end of the service period
• Maintain assigned area in clean and hygienic condition
• Prepare food items according to the standard recipes
• Minimize wastage and spoilage of food items
• Collect food requisitions as requested
• Any other duties as assigned by the Management

We regret that only short-listed candidate will be notified.

HOW TO APPLY

REPORT TO: Executive SOUS CHEF

MAIN DUTIES AND RESPONSIBILITIES:

• Assists the Chefs in daily operations within the outlets and covers him during his absence
• Monitor hygiene and cleanliness of area of responsibility
• Check supply of all raw ingredients to maintain high quality. Ensure ingredients are stored and prepared to minimize unnecessary wastage/spoilage
• Monitor all costs in the department and ensure food and operating costs are controlled
• Any other duties as assigned by the Management

We regret that only short-listed candidate will be notified.

HOW TO APPLY

MAIN OPERATIONAL DUTIES AND RESPONSIBILITIES:

• To be responsible for operation supervision and overall performance of the restaurant and where necessary, other F&B outlets.
• Directly involved in the day-to-day running of the restaurant in connection with staffing, service, cost control to achieve maximum revenue and guest satisfaction with optimum profit
• Delegates duties and responsibilities to waiters/waitresses where necessary
• Ensure that standardized procedures, rules and regulations for all aspects of service are laid down systematically, uniformity and in conformity with the club policies
• Monitor quality control of food and beverage items and ensure that it is served promptly
• Present menu to guests and offers recommendation of food and beverage
• Checks correctness and completeness of orders and garnishes
• Check with guests on his/her satisfaction of the meal or service and relays any customer feedback to the Manager
• Any other duties as assigned by the Management

HOW TO APPLY

MAIN OPERATIONAL DUTIES AND RESPONSIBILITIES:

• Prepare variety of drinks and beverages in accordance to standard recipes and to the standards established by the club
• Maintain orderly, clean and hygienic bar service area
• Ensure stocks are ordered and installed before each service period
• Record all spoilage and report to Bar Supervisor
• Operate bar with minimum wastage, breakage and spoilage of operating stocks and equipment
• Perform any other duties as assigned by the club management
• Any other duties as assigned by the Management

  EDUCATION AND TRAINING:
  * ‘N’ / ‘O’ Level
  * Bar service trainingKNOWLEDGE AND SKILL:
  *Complete knowledge of Alcoholic beverages, preparation & service
  * Excellent social skills
  JOB EXPERIENCE:
  * Minimum 2yrs in similar position

  PERSONALITY:
  *Energetic and pleasant

  PHYSICAL APPEARANCE:
  *Clean and smart and presentable

HOW TO APPLY