Offer a dining experience with exceptional hospitality & services as Mulia Hotel Brunei’s culinary experts.
A Food and Beverage manager holds the senior role within the restaurant and this is often one of the most important hotel positions. The job involves managing all aspects of restaurant operations, from the quality of food, to the financial performance of the restaurant, to ordering new supplies, through to hiring and training restaurant staff.
Responsible for managing restaurant daily operation and to deliver an excellent guest dining experience. Making sure that food is prepared as at when due, making sure that customers are satisfied, and that workers within the restaurant adhere to the restaurant’s safety/service standards at all times.
Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. He should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. He also should be familiar with sanitation and Halal regulations.
Preparing meal ingredients for the Chef, which includes washing, peeling, cutting, and slicing ingredients. Assisting kitchen staff to unload food supplies from delivery trucks. Properly washing and drying all dishes, utensils, cooking instruments and cutting boards.
Waiters or Waitresses are responsible for taking orders and serving food and beverages to guests. They play an important role in guest satisfaction as they are also responsible for checking on customers to ensure that they are enjoying their meals and take action to correct any problems.
A Banquet Waiter, is responsible for serving food and beverages to guests at venues or catering events. Their duties include greeting guests and taking their orders, bringing them the correct drinks and dishes and refilling buffet food and beverage as needed.
Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment’s etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.