Suggests food and beverages ~ to be well versed with the menu, method of preparation and accompaniments.
Cleans and polishes Glassware, China ware, hollowware and flatware.
Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
Replenishes supply of linen and other Operating equipment.
Obtains requested items from the storeroom.
Keeps general appearance and maintenance of Restaurant working areas.
Follows correct sequence of service outlined in the Standard Operating Manual.
Sets up tables in accordance with Restaurant policy.
Cleans and removes dishes from the table after service is completed.
Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
Cleans all spillage during mealtime and at closing.
Maintains excellent grooming standard at all times.
Attends all training sessions as scheduled.
Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
Sofitel and its Ambassadors
The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.
Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.
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Ideal candidate profile
Level of Education A level
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential Mandarin
Optional languages English
Essential and optional requirements