15 jobs found in subang jaya

To maintain an atmosphere of tranquillity at the Front Desk. To attend to all guests who approach the front desk, immediately, cordially, and with a smile. To attend to hotel guests in the procedure of registering, enquiries, key handling, messages and all related matters. To register the guests promptly ensuring that they are provided with all necessary information. To enter all guests folios into the computer immediately and accurately. To answer the telephone promptly and clearly, ensuring a courteous and friendly manner. To take room reservations effectively, efficiently and as laid out the proper reservations form. To ensure that the V.I.P, Club Premier and Special Request room is blocked, and that all keys are in order. To have a sound knowledge of the company’s Marketing Programmes. To keep the daily Log Book up-to-date.

Responsible for the safety and security of guests, employees and establishment needs. Report to Manager all hotel property deficiencies and safety or security hazards. Initiate action to improve a hazardous situation immediately. Implement procedures for security and emergency incidents. In the event of fire, be thoroughly familiar with and guided by the hotel’s emergency plan. Be familiar with location of fire alarms and fire fighter equipment. Maintain the security system. Conduct random checks of key registers in telephone room, banqueting, engineering, stewarding and housekeeping to ensure the hotel’s key control policy is adhered to and report on discrepancies. Maintain a 24 hour surveillance of those areas that are frequented by guests and all work areas. Maintain a daily log of incidents. Check all packages and passes of employees entering and leaving the building. Prevent gambling, sabotage on hotel premises. Ensure no undesirables loiter in or...

To carry out credit checks or investigations (reputation, solvency etc.) on individual guests, travel agencies or companies before credit is granted to them. To follow-up all guest accounts (in-house and outside guests), especially for guests having exceeded their credit limit. He/she receives daily the high balances report prepared by the Credit Clerk/Officer and action to be taken accordingly. Must inform the General Manager and Financial Controller of all charges in the guests’ or companies situation, which are likely to affect payments. Prepare Monthly Ageing Receivable Report. To recommend write off of un-collectable accounts. To review all supporting documents verifying the accuracy of the balance of receivables. To ensure that all event orders have a letter of undertaking or adequate deposits collected. To supervise the collection and also personally getting involved in the collection process whenever the need arises. To supervise the activities of the...

Reports to the Financial Controller or any person designated by him. Responsible for all payrolls being properly prepared and paid on time. Responsible for the timely submission of E.P.F and SOCSO contributions. Responsible for the setting up of the employees’ masters files. Co-ordinates with the Human Resource Department on matters regarding employees, E.g. New Hire, Resignations, Transfers, etc. To ensure that C.P 22A has been issued to resigned employee for clearance before any amount due them is release. To furnish C.P 22 with all new employee particulars who are liable to tax to Hotel Revenue. To keep a proper record on all unclaimed wages. Monthly reconciliation for all payroll payment. To liaise with the Third Party concerned for third party monthly deduction. E.g. Employee Ledger – Accounts Receivable section will submit the deduction list, Union Submission- Union Office, etc. Information relating to the payroll must be kept CONFIDENTIAL AT ALL TIMES....

1) Prepare and present baked pastries including the preparation of: - Baked pastries - Handling and storage of commodities - Chou pastry dishes - Gateau pithiviers - Bake and fill a variety of sweet pate dishes - Savoury products from chou short and puff - Prepare and present yeast raised pastries including the preparation of: - Croissants - Brioche - Kuchen - Danish pastries - Savarins and babas 2) Prepare and present afternoon tea items including: - Those suitable to be served for afternoon tea in a hotel - Flans and pies 3) Prepare and present desserts including: - Frozen desserts - Hot desserts - Cold desserts - Specialty desserts 4) Prepare and present gateaux, tortes and cakes including: - Traditional gateaux, torten and cakes - Finish and decorate them - Prepare for service and serve them to guests - Design, prepare, cover and decorate cakes for festive occasions - Prepare a range of cheesecakes 5) Prepare marzipan work:...

Mise en Place and Food Preparation Assist with receiving and storage of goods. Clean and maintain equipment and premises. Maintain hygienic standards and procedures. Assist with the preparation of functions and service. Assist with cellar operations. Assist with the preparation of an outlet for service including: Cleaning of equipment. Sorting of stores equipment. Cleaning and maintaining glassware for service. Cleaning and maintain flatware for service. Cleaning and maintain china for service. Preparing waiter stations. Preparing buffet service. Preparing service equipment and materials. Assisting with table preparation. Mini Bar duties Filling mini-bar trolleys. Checking used stock against issued stock. Replacement of stock in accordance with mini-bar procedure. Recording of replacement of stock. Billing procedures in line with hotel policy. Ordering of mini-bar items. Storing of mini-bar items. Establish and maintain...

Clean and maintain guest rooms, guest corridors, linen rooms and cupboards according to set standards and procedures. Replenish guest supplies. Ensure guest services specified by superiors and guests requests are promptly and courteously met. Report damage or malfunction in hotel rooms to superior. Maintain equipment in proper state of cleanliness and repair. Maintain a section room report. Maintain a daily room checklist. Meet with superior and takes on daily assigned tasks. Report and submits lost and found articles to superior immediately. Report guest complaints to superior immediately. Report unusual behavior/activities on floors to supervisor. Record room status in allocated section accurately. Comply with hotel’s health, safety and hygiene policy. Attend meetings and training sessions as required. Create and maintains floral arrangements. Carry out valet services when required including delivery of linen or processing laundry orders. Complete...

Responsible for safe transfer of guests from all determined locations Create guest satisfaction through a pleasing personality, effective communication skills and should be first to greet the guest as per time of the day. Maintain good knowledge of the city routes locations and hotel facilities. Maintain knowledge of flight timings and assist guest in handling and loading baggage whenever required. Maintain a high standard of personal hygiene and be well groomed and well-dressed at all times. Do utmost to learn names of guests, especially repeat and long staying guests remaining alert to situations to offer assistance. Assist in valet parking when not assigned any duty. Maintain detailed knowledge of facilities and services of the hotel and use this knowledge to promote the hotel to guests. Keep abreast of activities in your city which may affect driving times or routes and relay this to management. Responsible for the upkeep and cleanliness of the car used for...

Attend to guests and management requests in a prompt courteous manner providing professional services at all times. Always greets guest and customers by their names with a warm and friendly smile. To welcome guests upon their arrivals and bid a courteous farewell to those departing whilst providing prompt baggage assistance. Adhere to designated posts, man the entrance doors and offer basic security advice to guests who are going out. Log and distribute all incoming mails, messages faxes and parcels and promptly distribute to the correct rooms within 15 minutes. Ensure that the hotel entrance and driveway are free from traffic congestion and the area clean. Ensure special handling of VIP's and their vehicles and provide jockey services when required. Assist guests with Tours & transportation requirements (Limousine / Taxi) services and pre-booking arrangements. Supervise parking of guests’ cars at the main entrance areas and provide parking information....

Review the daily production sheets with the Chef De Partie & Sous Chef. Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service. Actively participates in training of culinary skills to junior staff and apprentices. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. Keeps workstation clean and organized including fridge’s/freezers, countertops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keeps overproduction and food waste to a minimum, ensures proper rotation, labelling, and storing of food in order to reduce food cost expense. Operate all kitchen equipment and conduct themselves with safety in mind at all times. Ensures that all food products are handled, stored, prepared and served safely in accordance...

1) In absence of Sous Chef, conduct shift briefings to ensure hotel activities and operational requirements are known. 2) Prepare, cook, serve and store the following dishes: - Appetizers, Savories, Salads and Sandwiches: applies organization skills for mise en place. - Sauces: produces hot and cold sauces for menu items ensuring consistency. - Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes. - Poultry and Game dishes. - Meat dishes: meat marinades, carve meats. - Fish and shell fish: sauces for fish and shell fish, garnishing techniques and methods of service for fish. - Pastry, cakes and yeast goods: petits fours, desserts. - Hot and cold deserts: decorate, portion and present. - Plates and Terrines: prepares pastries for pate en croute - Chinese Regional Dishes: - Thai Regional Dishes - Indian Regional Dishes - Malay and Nonya Regional Dishess - Indonesian Dishes - Japanese Dishes - Vietnamese Dishes - Asian Desserts - Dim Sum -...

The Commis is responsible to prepare a consistent, high-quality food production in kitchen. He/ She will be responsible for assisting Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish. Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the...

Ensure Dorsett Guest Loyal Program receive appropriate recognition according to membership level. Identify opportunities to increase membership of appropriately qualified guests Educate and train all associates in:                                     - Program objectives                                     - Meeting membership targets                                     - Instant rewards Track individual associate performance, identifying specific associates who need further training. Ensure associates meet monthly enrolment targets, reporting results to the Reception Manager, Director of Sales & Marketing and General Manager. Conduct Hotel Orientation focussing on DGLP and Checkout for Children campaign. Manage the Hotel Guest History Program. Ensure transmittal of DGLP and Frequent Flyer Program is done in a timely manner to maintain an acceptable aging record. Create sustainable incentive systems for associates to increase customer...

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Ensure the kitchen is clean, well maintained and organised at all times. Ensure floors are dry and clean at all times. Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards. Adhere to all sanitation guidelines. Assist the Cooks and Servers as and when necessary. Collects and removes trash from all areas of the operation following established procedures. Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines. Ensure waste bin area is kept clean and tidy. Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures. Cleans and maintains floors and walls in kitchen and dish...