RESPONSIBILITIES
To prepare cold and hot beverages, and to assist the Chef de Rang in maintaining appealing display, cleanliness and order of the bar, and in delivering professional and friendly service to guests in allocated section of bar and during various catering functions, as per the Hotel’s standards.

EXPERIENCE
1-2 years of working experience In Hotel or Institutional Catering Business.

OTHER REQUIREMENTS
Minimum SC as educational background. 
NTC Level 3/2 in Hotel Management. 
Excellent Communication skills. 
Passionate about Service. 
Willingness to work during Public holidays/weekends and odd hours 
A Clean Certificate of character is a must.