- To perform mise en place prior to operations and ensure cleanliness and neatness of work areas.
- To perform buffet personnel duties, and runner duties whenever assigned.
- Follow daily checklists for cleaning and stocking the restaurant.
- Serve guests order promptly and according to the quality operating procedures.
- Be aware of all daily soups, specials and drinks of the day.
- To inform all “86” items immediately to the captain.
- Be knowledgeable of all menu items, garnishes, condiments, accompaniment and preparation method and correct settings.
- Check food & beverage before serving it to guests.
- Ensure all orders are accurately communicated to captain.
- Handle all equipment carefully.
- To anticipate guests’ needs and know regular guests special requirements / preferences and to follow up with guests regularly for any additional orders or requests.
- Any other duties may be assigned from time to time.
- Minimum GCE ‘N’ or ‘O’ level
- WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
- Other existing and/or new Workforce Skills Qualifications (WSQ)
- Experience in a in Food & Beverage/Hotel industry will be an added advantage
- Excellent service attitude
- Able to work in a fast pace environment
- Willing to perform shift duties (including weekends and public holidays)
