1. Responsible for the cleaning of the kitchen and assumes full responsibility to the dishwashing area which he/she assigned to carry out all the work ordered
1. Responsible for the cleaning of the kitchen and assumes full responsibility to the dishwashing area which he/she assigned to carry out all the work ordered
1. To achieve a maximum occupancy and average rate at all times2. To oversee day to day operation, ensuring a high standard of customer relations service
Maintain inter-personal relationship and liaison with other departments on requirements required for the specific function arrangement.- Supervise all waiters
Responsible for making the function space visually appealing and presenting the menu offering for the event.- Responsible for the overall sanitation and
Duties and Responsibilities:- Thoughtful and attentive service with relaxed efficiency- Complete responsiveness to the desire of the hotel guests- Quality
1. Preparation of monthly and annual financial reports to include cash flow statements. Submission date -on the 20th of each month. 2. Assist in analytical
To brainstorm new and creative growth strategies.- To create and write exciting, punchy content suitable for the website, including rewriting/editing
managing the accumulation and consolidation of all financial data necessary for an accurate accounting of consolidated business results. Coordinating and
managing the accumulation and consolidation of all financial data necessary for an accurate accounting of consolidated business results. Coordinating and
1. Responsible for the properties overall accounting and financial management requirements.2. Responsible to represent the finance department during daily
1. Preparation of monthly and annual financial reports to include cash flowstatements. Submission date -on the 20th of each month.2. Assist in analytical
As a Chef De Partie/Demi Chef, the person is responsible in supporting the Head and Sous Chef in a busy Hotel Kitchen delivering consistently high quality food
As a cook (specialized in Malay food), the person is responsible for supporting the Head and Sous Chef in a Kitchen delivering consistently high-quality food
To check with any sales personnel for the actual physical arrangement and program required before the event order is distributed.- Ensure all event orders are
1. Maintain a friendly, neat and pleasant image at all times.2. Coordinate and participate in the proper cleaning, cutting, disjoining, boning, and trimming of
1. The work he/she performs during his/her duty hours or overtime.2. The equipment, utensils, company properties which he/she uses to perform his/her duty
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation
You will be responsible to assist with the efficient running of the department in line with the Hotel's Corporate Strategies and brand standards, whilst
As a Chef De Partie, the person is responsible in supporting the Head and Sous Chef in a busy Hotel Kitchen delivering consistently high quality food and