- Commiss III requires preparing food for Buffet, Breakfast, Lunch, Dinner and set menu. Prepare foods decoration base on Kitchen department policy and procedure. Controlling the inventory and check it every month. Other jobs assign by Head Chef.

Our new restaurant outlet will be opened soon; we are therefore is looking for cook helper to serve guest with their art of culinary skill and amazing food taste experience. Comiss I require preparing food to serve guest. Prepare foods decoration base on Kitchen department policy and procedure. Controlling the inventory and check it every month. Other jobs assign by Group Head Chef.

KEY RESPONSIBILITIES: cutting picture using photo shop Post Design image on social media, Such as google map, word press, Youtube, Facbook

- Recruiting training and supervising staffs - Handling customer inquiries and complaints - Taking reservation - Greeting customers - Problem solving - Preparing and presenting staffing/Sales reports - Handling administration and paperwork - Making improvements to the running of the business and developing the restaurant - Ordering items and dealing with suppliers - Other task assign by top manager

• Working closely with HRM to determine staffing needs • Ensure HC Request Form completely fill up and get the approval from BODs very placing the job announcement, • Participate the recruitment activities (Job Fair, Job Presentation, Hiring Day, Social Activities else, • Responsible for placing online job announcement both internal & external channel, • To ensure that all the interview is following the company process • Performing as Company Ambassador to interviews candidates • To matching the schedule for Manager or BOD to meeting with the shortlisted candidates • To ensure the hiring process have compliance to company policy, Required document else • Maintaining relationships with both internal and external clients to ensure staffing goals are achieved • Communicate in advance to related people of new staff onboarding (HR Team & Manager & BODs to keep them in the loop for the related task ( Checklist to ensure we are ready to welcome Him/her onboard), • Update weekly to HRM about recruitment progress ( HC pending, HC fill up, Challenge & Issue ) • Produce monthly recruitment report to HRM • Other appropriate tasks will be assign by HRM,

We are a lifestyle driven group shall be recognized throughout the industry, as the preeminent company to own, manage, operate Restaurants regional basis designing a “Total Quality Management” to consolidate its market share and profitability. Being completely focused on satisfying the needs and wants of each of our guests, earning their trust and loyalty, and creating long-term relationships with them. The person who places in this position shall be responsible for assisting manager for any way necessary. Working as this capacity, you need to work closely and good cooperate to many departments in company. • Working directly to assist Managing Director with the concept of designing, decorating and drawing skill. • Illustrates concept by designing rough layout of art and copy regarding Plan arrangement, size, type size and style, and related aesthetic concepts. • Obtains approval of concept by submitting rough layout for approval. • Prepares finished copy and art by operating typesetting, printing, and similar equipment; and purchasing from vendors. • Working related to graphic design solution are required. Your work shall be demands creative flair, up-to-date knowledge of industry software and a professional approach to time, costs and deadlines. • Completes projects by coordinating with outside agencies, art services, printers, etc. • Maintains technical knowledge by attending design workshops; reviewing professional publications; and participating in professional societies. • Contributes to team effort by accomplishing related results as needed. • Other jobs assigned by Managing Director

Manage staffs attendance. Sales management, staff training, menu development, attraction, promotion. planning and management operations in general. Handle for directing and managing the daily operations of a restaurant. Handle and respond to customer queries and complaints. Greet customers, organize table reservations and offer advice about menu. Maintain high standards of quality control, hygiene, and health and safety. Prepare reports, including staff control, food control and sales. Working with food and drink suppliers. Train and coach staff on customer services and daily briefings. Recruit, train, manage and motivate staff. Monitor and review operations and staff to identify any problems, concerns, and opportunities for improvement. Manage stock control and budgets. Monitor and maintain the POS System. Other tasks assigned by CEO/Vice CEO.

KEY RESPONSIBILITIES •Supervise work at all levels (receptionists, kitchen staff, maids, office employees etc.) and set clear objectives as well as the target for the company’s growth. •Plan activities and allocate responsibilities to achieve the most efficient operating model. •Manage budgets/expenses, analyze and interpret financial information and monitor sales and profits. •Develop and implement an intuitive and efficient marketing strategy to promote the hotel’s services. •Assessing and improving profitability. •Handling administration and paperwork. •Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information etc.) •Deal with maintenance issues, shortages in staff or equipment, renovations etc. •Inspect facilities regularly and enforce strict compliance with health and safety standards. •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines. •Promoting and marketing the business.

· Collect Sale cash, check cash count with close shift, and do report cash sale report. · Do payment of daily and monthly expense, Lady Drink and payroll (salary pay on hand). · Do to deposit cash in bank for Payroll · Preparing money exchange · Do reconcile cash on hand and pretty cash with cash count every day when finish working · Do cash book and bank book report every day · Do reconcile cash book and bank book with Accountant (QuickBooks or Accounting System) the end of month.

· Collect Sale cash, check cash count with close shift, and do report cash sale report. · Do payment of daily and monthly expense, Lady Drink and payroll (salary pay on hand). · Do to deposit cash in bank for Payroll · Preparing money exchange · Do reconcile cash on hand and pretty cash with cash count every day when finish working · Do cash book and bank book report every day · Do reconcile cash book and bank book with Accountant (Quick Books or Accounting System) the end of month.