(Hotels & Malls) 5 months bonus - Service Crew / Chef

• 5 days work
• 44 hours per week
• 5 months bonus
• Work location - Central

Service Side:

Job Scope:

• Greet and welcome guests in a warm, professional manner consistent with MBS service standards
• Take food and beverage orders accurately and relay to kitchen/bar promptly
• Serve food and beverages to guests following MBS plating and presentation standards
• Maintain thorough knowledge of menu items, daily specials, allergens, and promotions to assist guests
• Handle guest enquiries, requests, and complaints professionally, escalating to supervisor when necessary
• Set up, clear, and reset tables efficiently between seatings
• Ensure dining area is clean, tidy, and well-stocked at all times
• Process payment transactions accurately via POS system
• Adhere strictly to food hygiene, safety, and sanitation standards (WSQ/NEA guidelines)
• Support banquet and event operations when required
• Work closely with kitchen and floor team to ensure smooth service flow
• Comply with MBS grooming, uniform, and conduct standards at all times

Kitchen side :

Job Scope:

• Assist Senior Cooks and Chefs in daily food preparation and mise en place
• Prepare ingredients including washing, peeling, cutting, portioning, and marinating according to recipes and standards
• Execute basic cooking methods (grilling, sauting, boiling, baking) under supervision
• Ensure all dishes are prepared to MBS quality, consistency, and presentation standards
• Maintain cleanliness and organisation of workstation, kitchen equipment, and storage areas
• Monitor stock levels and assist in receiving, storing, and rotating food supplies (FIFO)
• Label and date all food items correctly to ensure freshness and food safety compliance
• Follow strict food hygiene and safety regulations in accordance with NEA and HACCP standards
• Assist in waste reduction and portion control to manage food costs
• Support the kitchen team during peak service hours, banquets, and events
• Participate in on-the-job training and culinary development programmes
• Report any equipment faults, food quality issues, or safety hazards to the Sous Chef immediately