Job Responsibilities:

• Prepare restaurant for operations and clear restaurant for closing
• Prepare the table set-up, refill condiments, roll cutleries, stock service areas and clear used cutlery
• Welcome and usher members & guests into restaurant or deli
• To allocate table accordingly
• To provide courteous and professional F&B service at all times
• Answer questions on menu items, make recommendations, take orders, and assists members with special requests
• Manage member’s complaints effectively
• Maintain good housekeeping regime and report defects in furniture and equipment

Requirements:

• Minimum 1 year related experience in restaurant
• Able to stand and walk for extended period
• Willing to work 6 days per week / 2 shifts (9 hours per shift including 1 hour break)
• Able to work on weekends / public holidays when required
• Flexible with working hours during peak seasons

Chef De Parte (Western / Local Cusine)

Job Responsibilities:

• Run the various sections in the kitchen
• Helps Sous Chef with ordering, stock rotation, teaching and training staff and keeping an eye on production
• Supply input with menus and recipes if needed by Sous Chef
• Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene
• Produce all dishes and recipes to a high standard of presentation and quality
• Share responsibility with the Sous Chef for preparing kitchen-cleaning rosters, supervising cleaning schedules and signing off on a weekly basis
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, organizing the cooling and storage areas
• Minimize wastage using seasonal and local produce where possible
• In charge of the kitchen porters and ensuring that the dishwashing/cleaning area is well managed and maintained
• Responsible for all culinary dishes that are prepared in the section and is knowledgeable about his/her specialty
• Receive and carry out directions from Sous Chef and Head Chef
• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen
• Ensure cleanliness and hygiene in assigned areas of work during and after service

Requirements:

• 1 – 2 years’ experience in a similar position
• Good understanding of Western or Local Cuisine
• Fast Food and Casual Dining experience is an advantage
• Possess a strong sense of initiative
• Manage and maintain sanitation and hygiene standards
• Good understanding of cost and inventory control management

Housekeeping Attendant

Job Responsibilities

• Mop floors
• Vacuum carpets
• Wash shower rooms, basins and steam room
• Clean sauna room, toilets ( washing the WC & urinals ), wall fans, ceiling fans, exhaust fans, TVs, lockers, tables, chairs, glass planes, glass door, clear rubbish, notice boards, disinfectant children toys and Jackpot machines.
• Top up toiletries
• High-pressure cleaning
• Shampoo carpets

Requirements

• Preferably 1 year of experience
• Able to speak simple English or Chinese
• Friendly and service oriented
• Able to perform shift duty, work on weekends, public holidays

Shift hours

• 7 am – 3 pm
• 3 pm – 12am

• 7 am – 3 pm
• 3 pm – 12am
• 5 pm – 1 am (additional shift on weekend)

Security Officer

Key Responsibilities

• Conduct access control and request for members to show membership card
• Issue visitors’ chit and swimming chits to Members’ guests
• To ensure that the driveway and car park are free from traffic obstruction
• To safeguard Club’s property
• To conduct patrolling
• To issue security passes to all visitors and delivery vendors
• Other duties as assigned by the Security Manager or Supervisor

Required Skills, Experience, Education

• Minimum Secondary education
• At least 1 year experience
• Completed National Service
• Must be bilingual