Total 6 F&B / Tourism / Hospitality job vacancies in Lagoi

• Understanding and executing traditional and new drink recipes
• Creating innovative cocktails with an understanding of flavor profiles and presentation
• Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to recipes or personal judgment
• Assist guests with their choice of wine and beverage pairing to complement menu selection and take the appropriate orders
• Up-sell and promote food and beverage offers at every available opportunity
• Organize, supervise and assist with the service of beverages
• Attend daily F&B meetings and monthly staff meetings to discuss beverages updates
• Ensure correct handling, storage and cleaning of all liquor service equipment
• Ensure that a tight control is kept on all stock used
• Maintain par levels for wine stock, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. Ensure wine orders are received correctly, properly stored/recorded and kept secured.
• Work with suppliers and purchasing department to obtain best priced products
• Work with Culinary team and Restaurant Manager on menu promotion and cocktail pairing selection base on menu offerings and guests’ feedback to suit different outlets
• Develop and conduct all beverage-related staff training programs
• Liaise and coordinate with wine purveyors for wine updates, training and promotions
• Maintain an updated beverage List. Develop budget plan, monitor and present a clear Sales Mix Record
• Be aware of and comply with Licensing Laws

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard 

• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications 

• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products 

• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met 

• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting 

• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times 

• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department 

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications 

• Update recipe, costing and menu planning for promotions 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Manage the service of food and beverage within the restaurant, bar, room service and conferencing, outside catering area.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas;
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Conference Sales Manager and Conference Coordinator.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Any other duties assigned by your manager.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Maintain currency of RSA certification, amendments and updates and adhere to RSA principles

Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, and ramen.

Ensure all dishes are prepared to the highest standards of quality and taste.

Maintain a clean and organized kitchen environment.

Adhere to all health and safety regulations.

Collaborate with other kitchen staff to ensure smooth kitchen operations.

Stay updated with the latest culinary trends and techniques.

Manage inventory and order supplies as needed.

Train and mentor junior kitchen staff.

Develop new recipes and menu items.

Ensure proper storage and handling of all ingredients.

Monitor food costs and work to minimize waste.

Maintain high standards of hygiene and cleanliness.

Work efficiently under pressure in a fast-paced environment.

Ensure timely preparation and delivery of dishes.

Communicate effectively with front-of-house staff.

Participate in menu planning and development.

Ensure consistency in taste and presentation of all dishes.

 Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

Ensure personal cleanliness and proper deportment of all team members

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Discuss with the Executive Chef and recommends menu price adjustments

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Suggest new recipe/products which may improve quality of food or lower food cost

Check the maintenance of all kitchen equipment

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

Interview, select and recruit team members

Identify and develop team members with potential

Conduct performance review with the team

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings, meetings and trainings as assigned by management

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service