Job Summary

• The waiter / waitress is responsible for providing exceptional food and beverage service to guests, ensuring a welcoming atmosphere and seamless dining experience.
• This role plays a vital part in upholding the service standards and brand reputation of the hotel.

Key Responsibilities

• Greet guests warmly, present menus, and explain daily specials or promotions.
• Take accurate food and beverage orders and enter them into the POS system promptly.
• Serve food and drinks efficiently, observing proper service sequence and etiquette.
• Monitor guest satisfaction throughout the meal; promptly address any requests or complaints.
• Clear and reset tables after guest departures; maintain cleanliness of dining area.
• Collaborate with kitchen and bar staff to ensure timely and accurate order delivery.
• Maintain proper personal grooming and adhere to uniform standards.
• Follow all food safety, hygiene, and health regulations.
• Assist in setting up and breaking down restaurant stations before and after shifts.
• Participate in departmental meetings and required training sessions.
• Perform side duties such as stocking service stations, polishing silverware, and folding napkins.

Qualifications and Skills

• Minimum of SSCE / OND; additional hospitality training is an advantage.
• 1+ year experience in food and beverage service, preferably in a hotel or upscale restaurant.
• Excellent communication and interpersonal skills.
• Strong customer service orientation with a friendly and professional demeanor.
• Ability to work under pressure and in a fast-paced environment.
• Willingness to work flexible shift, including weekends, evenings, and holidays.
• Knowledge of basic food and beverage items, menu terminology, and hotel facilities.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Capable of lifting and carrying trays and equipment (up to 15kg).
• Comfortable working in an environment with exposure to food, beverages, and cleaning agents.

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Job Summary

• The pastry chef is responsible for creating a varietyof high-quality baked goods, desserts, and pastries that meet the hotel’s culinary standards.
• The ideal candidate must be creative, detail-oriented, and capable of maintaining consistent quality in a fast-paced hospitality environment.

Key Responsibilities

• Prepare a wide range of pastries, baked goods, and desserts in accordance with hotel recipes and presentation standards.
• Develop new and innovative pastry offerings to enhance the guest experience.
• Ensure all baked items are made with consistency and according to food safety regulations.
• Coordinate with the kitchen and service teams to meet event or daily pastry requirements.
• Maintain cleanliness and organization in the pastry station.
• Monitor inventory of ingredients and submit requisitions as necessary.
• Control waste and manage portion sizes to reduce food cost.
• Train and supervise junior kitchen staff or assistants assigned to pastry.
• Ensure compliance with hygiene, sanitation, and safety regulations.

Qualifications & Experience

• Minimum of OND or professional culinary certificate in Pastry/Baking.
• At least 2 years’ experience as a pastry chef, preferably in a hotel or upscale bakery.
• Knowledge of international and local dessert styles is an advantage.

Skills & Competencies:

• Creativity and artistic ability in dessert presentation.
• Excellent knowledge of baking techniques, temperature control, and ingredients.
• Ability to work under pressure and meet tight deadlines.
• Strong organizational and time management skills.
• Good interpersonal skills and a team-oriented attitude.