Job Description

• To prepare condiment for meal service.
• To perform restaurant opening & closing procedures.
• To ensure all menu items are available and offered.
• To check back with customers and ensure quality, appearance are acceptable when food is delivered/returned.
• To serve meals at appropriate time.
• To keep serving area clean at all times.
• To wash and sanitize small equipments used in meal service and return to base area after use.
• To report any faulty equipment or accidents to Restaurant Manager, Asst Restaurant Manager, Supervisor and Captain.
• To help in any phase of service operations as necessary.
• Adhere to all health and safety polities laid down.
• To complete other duties as assigned by the Restaurant Manager, Asst Restaurant Manager, Supervisor and Captain.

Qualifications and Skills

• Minimum 1 to 2 years relevant experience in restaurant operations with a diploma certification in F&B, Hotel/ Restaurant Management, hospitality.
• Ability to speak English, and other languages would be advantageous.
• Must be able to work at flexible schedule including days, nights, weekends and public holidays.
• Valid Food Hygiene and Food Handlers Certification.
• Able to interact and communicate with management & customers and adaptable to changes.