Mengikut litar elektrik untuk memasang, memasang semula dan menguji pendawaian elektrik, peralatan projek, peralatan elektrik, panel kawalan, dengan menggunakan peralatan tangan dan kuasa.
Memeriksa dan menyelesaikan masalah pada sistem, peralatan dan komponen elektrik bagi mengenal pasti bahaya, kerosakan, serta keperluan pelarasan atau pembaikan.
Menangani dan membaiki isu elektrik di dalam kilang dan bangunan, termasuk unit penghawa dingin dan sistem pendawaian lain, bagi memastikan operasi semua peralatan berjalan lancar.
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High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Maintains food handling and sanitation standards.
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High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Maintains food handling and sanitation standards.
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Operate Hydrocarbon Management (HM) Accounts Payable and Receivable processes, ensuring all payments and receipts are made in accordance with relevant contracts. Responsibilities include verifying and processing Hydrocarbon invoices, troubleshooting issues related to HM payments and receivables, and ensuring strict compliance with payment and receipt deadlines.
Prepare manual journal entries (MJE) in accordance to Control and policy.
Ensure timely and accurate deliveries of team’s KPIs.
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High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
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Provide expert guidance and advisory services to clients in managing and resolving industrial relations issues.
Advise clients on legal compliance related to industrial relations, including employment laws, collective bargaining agreements, and labor regulations.
Assist in negotiating labor agreements and mediate disputes between employers and employee representatives.
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High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
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Prospecting and Inquiry Management: Handling new sales inquiries, qualifying leads, engaging potential clients, and managing appointments.
Consultation and Needs Assessment: Meeting clients to understand their needs, style preferences, functional requirements, and budget for cabinetry or furniture.
Achieving Sales Targets: Driving revenue by converting prospects into sales, preparing and delivering compelling sales pitches, and negotiating pricing and quotations.
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Secure & Accurate Documentation: Maintain an accurate records of all monies due to hotel from (but not limited to) guests, groups, crew, banquets, employees and credit card companies.
Efficient Time Management: Maintain an organized, up-to-date filing system and respond to all inquiries promptly and professionally.
Problem-Solving & Support: Perform ad hoc tasks to ensure smooth hotel operations and maintain accurate records of all receivables.
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By joining this role, you will gain valuable hands-on experience in handling a wide range of spare parts, inventory management, warehouse operations, and stock control processes. This is a great opportunity to strengthen your technical and operational skills in a fast-paced working environment while growing your career.
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
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Responsible for balancing the financial objectives of different lodging products to maximize total revenues and profit associated with guest rooms. Position is accountable for pricing, positioning and inventory of all hotels within area of purview. Develops and recommends sales strategy for pricing of the transient customer, wholesale, and group segments. Identifies new revenue opportunities and effectively communicates sales strategy and pricing to all key stakeholders. Maintains productive relationships with stakeholders, including hotel General Managers, sales leaders, franchisees and owners.
2-year degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 1 year experience in the revenue management, sales and marketing, or related professional area.
4-year bachelor's degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; no work experience required.
Analyzes information, identifies current and potential problems and proposes solutions.
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Prepare great tasting pastries: Prepare, bake, decorate, and present according to standard recipes, ensuring consistency in taste and presentation
Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
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