The Chef De Partie – Indian Cuisine prepares all sauces, stews, meat, fish and other specialty Indian Cuisine as required.

Qualifications:

• Having at least 8 years’ working experience in a 5 Stars Hotel.
• High School graduate, Culinary graduate or relevant courses will be an advantage.
• Able to communicate in English.
• Good interpersonal skills.     
• Must be flexible with working schedule and willing to assists colleagues at all times.
• Well trained, disciplined and being able to work under pressure.

The key responsibilities include:

• Prepares all kinds of Indian Cuisine according to requirements.
• Prepares requisition as and when required.
• Continuously apply and record prescribed recipes.
• In charge of inventory and cost control for the Indian Cuisine section.
• Maintain hygienic standards and ensure that the municipality standards are met including the proper turnover of food  items in the shelves and refrigerators.
• Establishes daily par stock list of determined stock requirements to avoid spoilage and wastage.
• Coordinates with superiors on duty schedules according to business forecast.
• Checks on the freshly delivered items and conducts tests to determine quality.
• Train, supervise, develop, discipline, counsel and evaluate culinary colleagues according to hotel standards
• Regularly research and remain current with F&B market trends.
• Perform other assigned duties that contribute to the hotel's mission and objectives

The Head Florist will be responsible for conceptualizing and creating grand floral arrangements for the hotel public areas, outlets, rooms, weddings, and events.

Qualifications:

• High School graduate, having attended courses related to floral arrangements and design will be an advantage. 
• Previous experience of at least 5 years’ experience in floral works. 
• Having at least 2 years work experience in the same position at a 5 stars LUXURY hotel (Aman, Four Seasons, Ritz Charlton, Mandarin Oriental, Shangri-La, Six Senses, Taj, Peninsula, Oberoi, St. Regis, Conrad, Raffles) or luxury flower shop.
• South East Asian nationality is an advantage.
• With great attention to detail, quality, productivity and excellence.
• Effective communication, leadership skills and customer service oriented.

The key responsibilities include:

• Maintain creativity in floral arrangements.
• Provide excellent customer service. 
• Manage inventory, purchasing, cost and budget for all floral decorations.
• Maintain cleanliness at the workstation, storage, and areas where floral arrangements are displayed.
• Conduct regular checks to refresh floral arrangements within the hotel, maintaining bonsais and planters. 
• Awareness of all events and relevant changes as required by the management
• Perform other assigned duties that contribute to the hotel's mission and objectives.

The Front Office Receptionist is responsible for the front office reception operations including but not limited to check in and check out, guest communication, liaising guest concerns, requests and queries, and ensure excellent service delivery for guests’ satisfaction.

Qualifications:

• Diploma in Hospitality Management or other related courses. 
• Minimum of at least 2 years working experience in the same capacity or having relevant experience and fundamental knowledge in the Front Office Operations in the hospitality industry. 
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Proactive and customer service oriented. 
• Computer literate with full knowledge of Opera PMS Software. 

The key responsibilities include:

• Responsible for welcoming and receiving all guests to the hotel and checking in guest according to hotel standard.
• Responsible for ensuring that all letters and messages for the guest are delivered with the least possible delay.
• Reporting any discrepancies for further action.
• Responsible for efficient rooming of the hotel guest.
• Giving accurate information about our hotel, as well as for giving out of keys, and all incoming messages/parcels.
• Ensure that the room status is accurate at all times by updating as changes takes place, recording as occupied, check-out vacant.
• Prepares required list and reports.
• Receives and answer incoming telephone calls in a pleasant and efficient manner.
• Check daily departure date and check with the guest in case of extending nights.
• To be aware of the occupancy of the hotel always.
• Stay up to date with the Front Office trends.
• Make sure that the guest has no bills pending in any outlets in operation.

The Concierge directs and controls all subordinates in the Concierge, Bell Desk, Doorman and Valet to ensure that operations are handled on time and guests’ expectations are met and exceeded in line with the policies and procedures of the hotel.

Qualifications:

• Diploma in Hospitality Management or other related courses.
• Strong communication and leadership skills.
• Knowledgeable with Opera PMS and Microsoft Office applications.
• With great attention to detail, quality service, productivity, and excellence.

The key responsibilities include:

• Monitors the general condition, cleanliness, and maintenance of the luggage trolleys, public areas of the reception and takes appropriate action where necessary.
• Coordinates guest transportation requirements and take corrective action in the event of anticipated problems
• Handling guests’ mails, parcels, and telephone inquiries.
• Making various reservations upon request at the same time offering personal touch of service and assist in any way possible.
• Assisting guests for flight information and ticketing.
• Arranging limousine service booking and car rental.
• Have close coordination with the entire Front Office team.
• Handles other functions that management requires
• Handles sensitive matters with the utmost confidentiality.
• Provide training to achieve departmental objectives and operational excellence.

The Guest Relations Agent will be responsible for guest relations administration and operations including but not limited to guest communication, liaising guest complaints, requests and queries, and ensure excellent service delivery for guests satisfaction.

Qualifications:

• Diploma in Hospitality Management or other related courses. 
• Minimum of at least 2 years working experience in the same capacity or having relevant experience and fundamental knowledge in the Front Office Operations in the hospitality industry.  
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Proactive and customer service oriented. 
• Computer literate.

The key responsibilities include:

• Provide professionalism ensuring that guests receives the highest customer service at all times.
• Maintain accuracy of guests profiles, welcoming guests upon arrival and follow up with the satisfaction during and after their stay.
• Keeping track of all guests preferences, organizing welcome letters and special amenities as requested.
• Immediately respond to guest complaints and/or queries.
• Assist with guests concerns.
• Prepare reports of daily activities when required.
• Team oriented and be able to cope with high volume of business.
• Ensure a friendly, motivated and attentive attitude.
• Stay up to date with the Front Office trends.
• Expected to work closely with the Front Office team members with regards to guest requirement to ensure maximum guest satisfaction.
• Handle full responsibilities of managing guest relations activities of the hotel.

The Waiter / Waitress will be responsible for welcoming, taking the orders, and serving the guests as well as making certain the hotel standards are upheld at all times.

Qualifications:

• High School, courses / certificates in Hotel and Restaurant Management or any other related field.
• At least 2 years’ experience as a Waiter/ Waitress in a 5 Star Hotel.
• Customer service oriented and diligent.
• Flexible and can work on varying schedules.

The key responsibilities include:

• Check station before, during and after shift for proper set-up and ensure that hygiene is strictly adhered to.
• Must have complete knowledge of all outlet menu(s) and current promotions.
• Greet the guest(s) in a friendly and courteous manner. 
• Accurately record and repeat the order to the guest for confirmation.
• Record the order at the Point-of-Sales (POS) / Micros.
• Serve the correct order to the guest along with appropriate condiments.
• Be aware of guests needs and replenish beverages and condiments as and when necessary, at the same time check politely about guest satisfaction.
• Maintain a high standard of personal appearance and hygiene at all times.
• Aware of the importance of quality food & beverage served in our hotel.
• Responsible for all utensils to be available at all times cleaned and stored after use.
• Know the menus & beverages, ingredients and method of preparation.
• Ensure that setup is always ready in time to give quick, efficient and quality service.
• Follow instructions meticulously and cooperate at all times. 

The Head Baker will be in charge of monitoring, preparing and presenting baked items such as artisan breads, wide selection of bread, rolls, muffins, and other specialty  recipes noting that products must be of the highest quality.  

Qualifications:

• High School graduate, having attended courses related to bread making will be an advantage.
• Having previous experience as a Head Baker in a 5 Stars hotel.
• With great attention to detail, quality service, productivity and excellence.
• Effective communication and leadership skills.
• Proactive and with a high level of customer service. 

The key responsibilities include:

• Checks all bread preparations wherein standard and quality must always be applied.
• Assigns in detail, specific duties to the team members and monitors their tasks.
• Optimizes all bread items during preparation and production whilst ensuring high standards of products.
• Checks all bread preparations for standard and quality.
• Liaise with the Executive Chef and Executive Pastry Chef daily operations and requirements. 
• Maintain food cost by controlling waste without compromising standard and quality.
• Regularly research and remain current with Food & Beverage market trends.
• Carry out additional tasks to ensure our guest receive outstanding service.

The Chef De Partie assists and supervises with the preparation of all pastry items and other special pastries required.

Qualifications:

• Having at least 8 years’ working experience in a 5 Stars Hotel.
• High School graduate, Culinary graduate or relevant courses will be an advantage.
• Able to communicate in English.
• Good interpersonal skills.     
• Must be flexible with working schedule and willing to assists colleagues at all times.
• Well trained, disciplined and being able to work under pressure.

The key responsibilities include:

• Prepares all kinds of pastry items according to requirements.
• Assist and oversees team with the preparation of required pastries. 
• Continuously apply and record prescribed recipes.
• Assists colleagues in the inventory and cost control.
• Maintain hygienic standards and ensure that the municipality standards are met including the proper turnover of food  items in the shelves and refrigerators.
• Establishes daily par stock list of determined stock requirements to avoid spoilage and wastage.
• Coordinates with superiors on duty schedules according to business forecast.
• Checks on the freshly delivered items and conducts tests to determine quality.
• Directs the team in cleaning the section and the refrigerators.
• Train, supervise, develop, discipline, counsel and evaluate culinary colleagues according to hotel standards
• Regularly research and remain current with F&B market trends.
• Perform other assigned duties that contribute to the hotel's mission and objectives

The Demi Chef assists and supports with the preparation of all pastry items and other special pastries required.

Qualifications:

• Having at least 6 years’ working experience in a 5 Stars Hotel.
• High School graduate, Culinary graduate or relevant courses will be an advantage.
• Able to communicate in English.
• Good interpersonal skills.     
• Must be flexible with working schedule and willing to assists colleagues at all times.
• Well trained, disciplined and being able to work under pressure.

The key responsibilities include:

• Prepares all kinds of pastry items such as but not limited to short crust, flaky, puff and choux pastries, petit four and other specialty items. 
• Assist and oversees Commis with the preparation of required pastries. 
• Continuously apply and record prescribed recipes.
• Assists colleagues in the inventory and cost control.
• Maintain hygienic standards and ensure that the municipality standards are met including the proper turnover of food  items in the shelves and refrigerators.
• Ensure minimum wastage.
• Checks on the freshly delivered items and conducts tests to determine quality.
• Maintain workstation and equipment cleanliness. 
• Regularly research and remain current with F&B market trends.
• Perform other assigned duties that contribute to the hotel's mission and objectives