Restaurant Crew

1) Service (Front-of-House):
- Greet and welcome customers with a friendly and professional attitude.
- Present menus, make recommendations, and take orders accurately.
- Serve food and beverages promptly to dining tables.
- Handle payments via the POS system and manage the cash register.
- Clear tables, sanitize dining areas, and reset for incoming guests.
- Address customer inquiries and resolve minor complaints politely.


2) Kitchen (Back-of-House):
- Assist with basic food prep, cutting, and plating according to company recipes.
- Prepare and cook menu items ensuring quality and presentation standards.
- Wash dishes, utensils, and sanitize kitchen surfaces to maintain hygiene.
- Keep track of ingredient inventory and restock bins when necessary.
- Adhere strictly to Malaysia food safety and health guidelines