1. Stay focused on the resort’s Vision and ensuring all tasks carried out are in accordance to the resort’s established Mission Statement.
2. Cook and produce all menu items based on standard recipe provided. Emphasize on taste, portioning and presentation.
3. Prepare daily meals for staff café based on menu established. Raise daily market list for items required for staff café and submit to Executive Sous Chef for ordering and purchases.
4. Prepare and replenish misen place in advance for both a la carte and buffet settings.
5. Be alert on special diet requirement for selected guests, eg : gluten-free, vegetarian, etc.
6. Observe and practice the Food Safety Requirement (FSR) at all times, including storage temperature and policies, as well as personal hygiene. Well verse with Halal Certification standards and requirement.
7. Store all stock items, including perishable and dried food, based on First In First Out policy.
8. Adopt specific refrigerator or cooking equipment as assigned by Executive Sous Chef. Ensure the equipment is in good condition at all times and well maintained. Raise up maintenance work order for defect found and report to the attention of Executive Sous Chef immediately.
9. Assist the Steward in cleaning up the kitchen at the end of the day.
10. Assist in carrying out monthly inventory for food and beverage stock items, as well as various dining ware as determined by the standard policy.
11. Be aware of daily covers expected, stock level and manpower to ensure smooth operation.
12. Meet and provide excellent and warmth service to all guests with a genuine smile, especially while handling live cooking.
Responsibilities will vary based on the store but typically include greeting customers and checking out shoppers when they are ready to purchase items. Cashiers also answer questions about products for potential buyers, suggest options for items the shopper has selected, and address customer concerns when they return an item.
Responsibilities will vary based on the store but typically include greeting customers and checking out shoppers when they are ready to purchase items. Cashiers also answer questions about products for potential buyers, suggest options for items the shopper has selected, and address customer concerns when they return an item.
1. Stay focused on the resort’s Vision and ensuring all tasks carried out are in accordance to the resort’s established Mission Statement.
2. Participate in creating and designing suitable menu based on the resort’s concept and guests preference, including a la carte, set, buffet, picnic or special events.
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1. Stay focused on the resort’s Vision and ensuring all tasks carried out are in accordance to the resort’s established Mission Statement.
2. Participate in creating and designing suitable menu based on the resort’s concept and guests preference, including a la carte, set, buffet, picnic or special events.
3. Be alert of costs control and management, ensuring food cost and beverage cost are within allowable level.
4. Conduct regular training from food safety to culinary arts for culinary team members.
5. Cook and produce all menu items based on standard recipe provided. Emphasize on taste, portioning and presentation.
6. Organize research and food tasting sessions to enhance food quality or new menu.
7. Ensure all associates observe and practice the food safety requirement at all times, including storage temperature and policies, as well as personal hygiene. Well verse with Halal Certification standards and requirement.
8. Conduct regular inspections and walkabouts within the outlets and carry out rectification actions accordingly.
9. Coordinate with pest control service provider in minimizing pest infestation.
10. Plan out work assignment for culinary team in various sub-sections, including hot and cold kitchen, stewarding, etc.
11. Ensure all set ups are ready and in accordance to the standard prior to meal periods.
12. Carry out monthly inventory for food and beverage stock items, as well as various dining ware as determined by the standard policy.
13. Raise requisition for food & beverage stock items through daily market list, store requisition or purchase requisition. Submit to Executive Sous Chef for approval.
14. Inspect and verify items received to ensure the items meet the required standard.
Responsibilities will vary based on the store but typically include greeting customers and checking out shoppers when they are ready to purchase items. Cashiers also answer questions about products for potential buyers, suggest options for items the shopper has selected, and address customer concerns when they return an item.
Engineer Officer will be responsible for the technical upkeep of vessels and river terminal assets and their safe operation through the provision of first line mobile technical and engineering support for vessels and plant, for routine, planned and unplanned maintenance.
First Mate Officer required to have in depth knowledge of navigation and deck procedures as well as the ability to teach the deck crew new repair and maintenance skills. First Mate Officer will also have a thorough understanding of safety procedures as well as managerial skills, strong leadership of and communication with the crew. First Mate Officer able to support the captain in every aspect of ferry management.
Able Seaman is responsible for using emergency, lifesaving, damage control, and safety equipment on a merchant ship, performing general maintenance, repair, and sanitation duties, and standing watch to ensure the ship maintains a steady course.
Assistant Engineer Officer will be responsible for the technical upkeep of vessels and river terminal assets and their safe operation through the provision of first line mobile technical and engineering support for vessels and plant, for routine, planned and unplanned maintenance.
Ferry Captain duties, piloting and navigating ferry; ensuring the safety and welfare of the vessel, crew, passengers, and other public property; and adhering to all international maritime regulations.