Job Description

1. Learn and be competent in both service and kitchen staff duties. 2. Have strong sense of cooperation and safety awareness and always multi-task your errands. 3. Be familiar with the basic work of waiter / waitress and help them to meet the needs of guest. 4. Ensure that the dishes are properly planed , prepare and stored to guarantee quality. 5. Maintain hygiene, sanitary & cleanliness standards while assisting to enforce security and safety measures on the shifts. 6. Maintain critical standard holding times, services speed and quality raw and furnished products quality. 7. Follow up on procedures that support market promotions during shifts. 8. Perform any ad-hoc duties as required by the Branch Manager. Benefits: - Performance Incentives, Full Attendance Reward, Transportation Allowance, Staff Meal. Requirements: - Less than 30 years old; degree and above education level; strong writing and reading skills in mandarin, English, Bahasa Malaysia is advantageous. - Preferably Junior Executive specialized in F&B or equivalent. Working days & Time - 6 days per week