• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.