Roles & Responsibilities
1. Prepare mise en place meticulously before operations and maintain the cleanliness and organization of work areas.
2. Fulfill buffet and runner responsibilities when assigned.
3. Adhere to daily checklists for restaurant cleaning and stocking procedures.
4. Ensure prompt and quality service by serving guests' orders in accordance with operating procedures.
5. Stay informed about daily soups, specials, and featured drinks.
6. Demonstrate comprehensive knowledge of menu items, including garnishes, condiments, accompaniments, preparation methods, and correct settings.
7. Ensure all food and beverages in good order before serving to guests.
8. Effectively communicate orders to the captain and verify accuracy.
9. Handle equipment with care and diligence.
10. Proactively anticipate and address guests' needs, including understanding regular guests' special requirements and preferences. Follow up with guests regularly for additional orders or requests.
11. Perform any additional duties as assigned from time to time.
12. Possess a minimum of GCE 'N' or 'O' level qualifications.
13. Possess WSQ Food Safety and Hygiene Level 1.
14. Additional certification in existing and/or new Workforce Skills Qualifications (WSQ) is desirable.
15. Previous experience in the Food & Beverage/Hotel industry is advantageous.
16. Exhibit an excellent service attitude.
17. Capable of working in a fast-paced environment.
18. Willingness to work flexible shifts, including weekends and public holidays.
HOW TO APPLY:
We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.
*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified
