Careers

Is in charge of the day to day operation of the Bakery Department in the hotel.

• Help to direct, control and coordinate the activities of all chefs and helpers within the Bakery Kitchen, so as to ensure an efficient, profitable and smooth food service, at all times.
• Create Standard recipe cards, with pictures according to the Pastry and Executive Chef’s guidelines.
• Inspect storerooms, refrigerators and freezers daily, to ensure no wastage, and correct storage of all items.
• Control costs by minimizing spoilage, utilizing food surpluses and portion control.
• Check the quality and quantity of food received from the markets and stores.
• Is always looking for cost saving and environmental ideas.
• Maximize employee productivity, in order to minimize payroll costs.
• Monitor all kitchen operating costs and take corrective action when necessary, to reduce expenses.
• Ensure that all food is prepared and served according to the standards set by himself, Pastry and Executive Chef.
• Does and check cooking and presentation of all Bakery items.
• Coordinate with all outlet chefs and banquet chefs for delivery of all Bakery items.
• Make sure standard recipes are used, pastry and bakery items are presented according to the pictures.
• Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times.
• Check all areas assigned to him in regards to sanitation and hygiene, to prevent contamination of an kind.
• Make sure the kitchen is always in a safe condition so as to prevent accidents.
• Participate in the daily Sous Chefs’ meeting.
• Is responsible to make the through flow of information work from him all the way to the helper’slevel.
• Oversee stewarding requirement in the Pastry & Bakery.
• Maintain good relations with all departments to avoid frictions of any kind.
• Identify market needs and trends.

To ensure the smooth conduct of shift through customer-focused service delivery and effective staff supervision. To assist the Management in running the outlet ensuring maximum guest satisfaction and adherence to consistent standards, through proper planning and organization of F&B operation and administration.

• Supervise and oversee the operation/section to maintain service standards.
• Check on colleagues’ discipline, grooming standards and punctuality.
• Check on guests’ satisfaction levels and the proper handle of feedback and follow-up.
• Perform opening and closing duties as assigned.
• Conduct daily shift briefings to update and disseminate relevant information to outlet colleagues.
• Assist in employees’ development, counseling and resolving staff conflict.
• Report any complaints, incidents or any other irregularities to Management.
• Ensure operating equipments are maintained, and service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments.
• Carry out light cleaning and maintenance of the pantry area.
• Monitor quality of food and beverage products in every order.
• Perform trainer tasks and conduct training for all staff as assigned by Outlet Manager.
• Motivate, coach and project a positive attitude at all times.
• Help manage employees’ performance appraisals and performance logs.
• Account and handle cash effectively, efficiently, with integrity and in compliance with proper Accounting procedures.
• Carry out any other duties as and when assigned by the Outlet Manager.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

To provide a consistent housekeeping service to guest rooms, balconies, bathrooms, restaurants, public areas and circulatory areas that meets the hotel’s standards for cleanliness and presentation.

• Clean and maintain areas of responsibility according to set standards and procedures.
• Replenish guest supplies.
• Ensure guests’ requests are promptly and courteously met.
• Report damage or malfunction in hotel rooms/areas to Team Leader.
• Maintain equipments in proper state of cleanliness and repair.
• Maintain a section room report as well as a daily productivity report.
• Attend daily briefings with Team Leader and take on daily assigned tasks.
• Report lost and found articles to the housekeeping office immediately.
• Handle guest complaints and report them to Team Leader immediately.
• Report unusual behaviour/activities in guestroom, floors/public areas to Team Leader.
• Record room status in allocated section accurately.
• Comply with hotel’s health, safety and hygiene policy.
• Adhere to personal grooming and hygiene standards.
• Attend meetings and training sessions as required.
• Carry out valet services when required (e.g. delivery of linen, processing laundry orders).
• Ensure full understanding of the difference in guest levels (VIPs) and Room Categories.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.
• Releasing of room from VD to VCI after made up.
• Training of newly joined Housekeeping Steward/Stewardess.

Housekeeping Steward/Stewardess to report to the floor supervisor. His/her duties are:-

• Cleans the rooms
• Change guestroom and bathroom linen.
• Make guest room beds.
• Replenish guest supplies.
• Answer guest requests promptly on the floor.
• Responsible for collecting guest laundry.
• Servicing of rooms in the evening( turndown service) and also provide second service.
• Handover lost and found articles if any found in the room
• Replenish maids cart with supplies for the next shift
• Arrange and stock the pantry with linen and supplies.

He / She is responsible to assist the stewarding manager to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipments. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

• Supervise the duties of all stewarding department employees, facilities, operation and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient. 
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Assist in the location, movement and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware / flatware.
• Take all necessary actions to reduce breakage of China and Glasswares.
• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast paced environment.
• Carry out any other reasonable task set by the Hotel’s Management.

To provide prompt and courteous F&B service to the Hotel’s guests.

• Read the daily events log to anticipate any VIP’s arrivals.
• Familiar with all menu items, their garnishes, contents, preparation methods and be able to relay the information to guests in a polite and concise way, if asked.
• Present a la carte menu where appropriate, and describe specialty or alternative cuisine.
• Serve and clear food and beverage items in an unobtrusive and professional manner.
• Utilize the POS system to bring up sales, print checks, close checks and complete the cash-out procedures.
• Carry trays, bus and reset tables with linen and appropriate cutleries, chinawares, glasswares and silverwares.
• Ascertain guests’ satisfaction and handle any problem which may arise, by informing the respective Outlet Manager of the problem and how it was resolved.
• Follow cash and credit card procedures according to the guidelines of the Finance department.
• Maintain a clean, neat and orderly restaurant throughout service.
• Polish silver, refill salt, pepper and sugar, creamers, etc.
• Ensure that work station is stocked with appropriate condiments at all times.
• Report any guest comments regarding food and beverage to Outlet Manager.
• Conscientious handling and maintenance of operating equipments.
• Learn and adhere to safety, sanitation and hygiene policies.
• Maintain good working relationships with colleagues, and all other departments.
• Maintain complete knowledge of all F&B services, outlets and hotel services/features.
• Perform opening/closing side duties as assigned and set all tables according to standards.
• Report to respective Outlet Manager of any kinds of deviation from set standard and procedures.
• Ensure that all service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
• Carry out light cleaning and maintenance of the outlet.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

To provide prompt and courteous F&B service to the Hotel’s guests.

• Read the daily events log to anticipate any VIP’s arrivals.
• Familiar with all menu items, their garnishes, contents, preparation methods and be able to relay the information to guests in a polite and concise way, if asked.
• Present a la carte menu where appropriate, and describe specialty or alternative cuisine.
• Serve and clear food and beverage items in an unobtrusive and professional manner.
• Utilize the POS system to bring up sales, print checks, close checks and complete the cash-out procedures.
• Carry trays, bus and reset tables with linen and appropriate cutleries, chinawares, glasswares and silverwares.
• Ascertain guests’ satisfaction and handle any problem which may arise, by informing the respective Outlet Manager of the problem and how it was resolved.
• Follow cash and credit card procedures according to the guidelines of the Finance department.
• Maintain a clean, neat and orderly restaurant throughout service.
• Polish silver, refill salt, pepper and sugar, creamers, etc.
• Ensure that work station is stocked with appropriate condiments at all times.
• Report any guest comments regarding food and beverage to Outlet Manager.
• Conscientious handling and maintenance of operating equipments.
• Learn and adhere to safety, sanitation and hygiene policies.
• Maintain good working relationships with colleagues, and all other departments.
• Maintain complete knowledge of all F&B services, outlets and hotel services/features.
• Perform opening/closing side duties as assigned and set all tables according to standards.
• Report to respective Outlet Manager of any kinds of deviation from set standard and procedures.
• Ensure that all service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
• Carry out light cleaning and maintenance of the outlet.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.