21 jobs found in selangor

Reports directly and communicates with the Rooms Division Manager & Assistant Front Office Manager on all pertinent matters affecting guest service and hotel operations. Provides functional assistance and direction to all departments.  Cooperates, coordinates and communicates with other hotel departments as required. Reacts to situations to ensure guests receive prompt attention and personal recognition throughout the hotel. Responds to guest needs and resolves related problems. Supports and assists Front Office personnel and all departments at all times. Analyses the rate variance report to ensure room revenue control.

Friendly reliable waitress / captain provide excellent customer service in a fast paced dining environment. The candidate will take orders , serve food and beverages and ensure guests have a positive dining experience. Positive attitude with team player mindset. Flexible availability including weekends and Public holidays Ability to work multitask and under pressure Ability to stand and walk extended periods Follopw health and safety and hygien standards

Performs Guest Service Duties at the Reception/Front Desk. Administers Check-in & Check-outs. Rooms assigning and Key Card issuance. Processing of Guest payments and billing process. Coordinating with Porters, Concierge, Housekeeping and F&B associates. To assist guest at all times during their stay. Assisting in Guest’s complaints and communicate with superiors on service recovery. . Assist Guest in taxis, airport transfers and rental cars etc.

Reports directly and communicates with the Rooms Division Manager & Assistant Front Office Manager on all pertinent matters affecting guest service and hotel operations. To be stationed at the Hotel's lobby to Meet & Greet and usher guests. Provides functional assistance and direction to all departments. Coordinates and communicates with other hotel departments as required. Reacts to situations to ensure guests receive prompt attention and personal recognition throughout the hotel. Responds to guest needs and resolves related problems Supports and assists Front Office personnel and all departments from time to time. 

Responsible for assisting Senior Chef's in food preparation , cooking and maintaining kitchen standards. Help with receiving and storing kitchensupplies and ingredients. Overall support kitchen teams.   Basic knowledge of food preparation and kitchen operations.

The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.

RESPONSIBLE FOR PREPARING AUTHENTIC NYONYA CUISINE AND MAINTAINING TARDITIOANL FLAVORS AND PRESENTATION AND QUALITY STANDARDS. THE ROLE INVOLVE  MENU EXECUTION INGREDIENT PREPARATION, SPICE BLENDING AND ENSURING CONSISTENCY WHILE FOLLOWING HYGIENE AND SAFETY STANDARDS OVERSEE MISE EN PLACE AND DAILY KITCHEN PREPARATION FOR NYONYA KITCHEN ASSIST IN MENU PLANNING AND SEASONAL SPECIALS STRONG KNOWLEDGE OF TRADITIONAL INGREDIENTS , SPICES AND COOKING METHODS. 4 TO 8 YEARS OF EXPERIENCE IN NYONYA CUISINE SHIFT BASED WORK INCLUDING WEEKENDS AND PUBLIC HOLIDAYS

DEMI CHEF SUPPORTS THE CHEF ON DUTY IN AMANGING A KITCHEN SECTION AND ASSISTING WITH FOOD PREPARATION , COOKING, QUALITY CONTROL AND SUPERVISING JUNIOR STAFF WHILE MAINTAINING HYGIENEAND SAFETY STANDARDS PREPARE AND COOK MENU ITEMS AS PER RECIPIES AND STANDARDS SUPPORT SMOOTH SERVICE DURING PEAK HOURS. KNOWLEDGE OF COOKING TECHNIQUES ABILITY TO WORK UNDER PRESSURE AND SHIFTS.  

CHEF DE PARTIE IS RESPONSIBLE FOR MANAGING A SPECIFIC SECTION OF THE KITCHENAND ENSURING THE PREPARATION OF THE HIGH QUALITY DISHES, THE ROLE INCLUDES SUPERVISINGJUNIOR KITCHEN STAFF AND MAINTAINING HYGIENE STANDARDS AND SUPPORTING SMOOTH KITCHEN OPERATIONS. ENSURE COMPLIANCE WITH FOOD SAFETY , HYGIENE AND SANITATION REGULATIONS   STRONG KNOWLEDGE OF COOKING TECHNIQUES  3 TO 6 YRS OF KITCHEN EXPERIENCE. SHIFT BASED WORKING INCLUDING WEEKENDS AND PUBLIC HOLIDAY

  1. Escort customers to their tables 2. Present menus to patrons and answer questions about menu items, making recommendations upon request 3. Inform customers of daily specials. 4. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff 5. Take orders from patrons for food or beverages. 6. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required 7. Check with customers to ensure that they are enjoying their meals and take action to correct any problems 8. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning 9. Clean tables and/or counters after patrons have finished dining 10. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine 11. Explain how various menu items are prepared, describing ingredients and cooking methods 12. Prepare tables for meals, including setting up items...

·         Manages the guest experience by ensuring the followings are provided: - ·         Thoughtful and attentive service with relaxed efficiency ·         Complete responsiveness to the desire of the hotel guests ·         Quality service of the hospitality is optimised in accordance to the quality service standard ·         To maintain a good working relationship with your own colleagues and all other departments. ·         To report to duty punctually, wearing the hotel uniform with nametag intact, and maintaining a high standard of personal appearance and hygiene at all times. ·         Welcoming and receiving of guest arrivals,...

1. To assist the Group Assistant Human Resources Manager or any other person(s) in handling all secretarial and administrative duties of the department. 2.To maintain and safeguard the confidentiality of the department at all times. 3. To assist in manage the Human Resources database and its function. To fully responsible in the registration of new staff. 4. To assist in coordinate, facilitate training sessions in human resources department and all training campaign for the hotel staff.  5. To Assist in preparing and organizing the Quarterly Associates Gathering event such as  nominations and preparation of employee awards, certificates, poster, function room booking and event order, slides preparation and etc. 6. To organize, prepare and coordinate employee relations activities for the hotel staff on timely basis.  7. To attend to staff needs in a courteous and efficient manner at all times and to conduct oneself in a professional manner so as...

- Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. - Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. - Maintains issued uniform including name badge in good, clean condition, without tears or stains. - Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. - Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual. - Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings. -  Maintains a clean and neat work area. - Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or...

1. Assist in verifying all marketing and advertising (eg; print advertisement etc…) for the hotel be it on print material or digital channels.  2.To prepare press releases and ensures their timely delivery to all publications that are part of our press list, including radio and TV channels. 3.Assists the Marcom team in developing programs for better awareness campaigns and F&B promotions.  4.Promotes activities and creates artwork accordingly for promotion or events.  5.Handles customer and media complaints, requests and inquiries accurately.  6.Aware of the strengths and weaknesses of our competitors in order to maximize success in selling against them through Public Relations and Marketing strategies.

1. Escort customers to their tables 2. Present menus to patrons and answer questions about menu items, making recommendations upon request 3. Inform customers of daily specials. 4. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff 5. Take orders from patrons for food or beverages. 6. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required 7. Check with customers to ensure that they are enjoying their meals and take action to correct any problems 8. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning 9. Clean tables and/or counters after patrons have finished dining 10. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine 11. Explain how various menu items are prepared, describing ingredients and cooking methods 12. Prepare tables for meals, including setting up items such as...

-  To be guest and quality oriented -  Report for duty punctually wearing correct uniform and maintain high standard of personal appearance and hygiene at all times -  To ensure all guest inquiries and/or request are handled in a polite, courteous and efficient manner -  To always smile readily at guest and colleagues -  To be fully conversant with all of the facilities of the hotel and their operating hours -  To attend any briefing/training as and when scheduled punctually -  Ensure a high level of product knowledge of the hotel -  Complete understanding of and adhere to the hotel’s fire hygiene, health and safety regulations/policies - To follow instruction given and/or to perform other duties as and when required - To ensure all rooms being cleaned according to standard and being supplied with sufficient guest amenities at all times - To inform Supervisor/Desk Clerk and records any defects, losses...

-To carry out repairs to exiting furniture, doors, and windows -To repair door locks -To carry out repairs to upholstery of hotel furniture -To perform minor repairs on floor and wall carpets -To replace electrical light bulbs and fluorescent tubes according to schedule or if required -To inspect, clean, maintain, and repair all electrical lighting fixtures, floodlighting, spotlighting, and emergency lighting installations -To maintain emergency power supply and uninterruptible power supply systems -To service electrical motors and controls -To carry out preventive maintenance tasks on all electrical equipment - To be thoroughly familiar with all regulations regarding safety at work and          observe these meticulously at all times -To keep all air-conditioning and refrigeration equipment in good state of maintenance and repair

· Manages the guest experience by ensuring the followings are provided: - · Thoughtful and attentive service with relaxed efficiency · Complete responsiveness to the desire of the hotel guests · Quality service of the hospitality is optimised in accordance to the quality service standard · To maintain a good working relationship with your own colleagues and all other departments. · To report to duty punctually, wearing the hotel uniform with nametag intact, and maintaining a high standard of personal appearance and hygiene at all times. · Welcoming and receiving of guest arrivals, registering and maintaining the rapport with guest in a friendly and professional manner, cordially and with a pleasant smile. · Ensure all registration cards have the proper information such as; guest’s name, confirmation number, room rates, arrival and departure dates and billing instructions for guest...

1.         Direct the development, implementation and administration of all IT. 2.         Perform Project management of IT initiatives. 3.         Ensure timely and accurate delivery of technology products and services. 4.         Manage multiple areas of technology and multiple departments. 5.         Manage internal/external application upgrades. 6.         Define and improve all system and network operations processes. 7.         Being on call 24 hours when IT support is required.

  Duties and Responsibilities   a)      Duties:   -          Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. -          Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. -          Maintains issued uniform including name badge in good, clean condition, without tears or stains. -          Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. -          Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention...