DORSETT GRAND SUBANG

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....

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 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.

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...

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...

Finance Marketing & Communications Sales & Marketing Front Office Housekeeping Food & Beverage Culinary Engineering Safety & Security IT