1. Make sure all cocktails and drinks are mixed according to the recipe and that we keep up with the company standard
2. Adopt necessary professional competences competence of all products provided in the bars
3. Comply with the hygiene standards USPH and HACCP
4. Assist inventory procedures when instructed by the superiors
1. Make carvings as decoration elements and show-carving in the passenger area
2. Set u, decoration and removal of the buffet stations as per standards
3. Professional working according to USPH sandards of the buffet area
1. Preparation, Supervision and control all desserts, bread, and cakes
2. Creative instruction and leading subordinated employees
3. Guarantee quality and price conscious consumption (economical working methods) of food
4. Control the proper using of all working equipment
5. Correct handling and correct cleaning of technical equipment
- Labeling and refiling
- Securing register checks and updating files
- Inventory and Logs
- Pest Management
- Hazardous waste process administration,inventory,collection and disposal for engine