Job Description
- 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 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 request
- Any other duties may be assigned from time to time.
Job Requirement
- 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)
