Demi Chef
Prepare dishes, assist in supervising the kitchen, ensure quality, cost control, hygiene, and compliance with hotel regulations.
Chef de Partie
Manage and supervise the kitchen area, ensuring food quality, cost control, hygiene, staff training, and compliance with hotel standards.
Sous Chef
Assist the Head Chef in managing kitchen operations, ensuring food quality, cost control, hygiene, staff training, and compliance with hotel standards.
Public Area Attendant
Clean hotel areas, handle cleaning requests, assist guests, and promptly report to the supervisor.
Room Attendant
Clean, prepare, and inspect rooms according to housekeeping standards, following the supervisor’s instructions.
Waiter
Greet and serve guests professionally, handle requests promptly, have a clear understanding of products, maintain cleanliness in the area, and support colleagues.
Cashier
Process payments, manage cash during the shift, check the cashier counter, and ensure invoice accuracy.
Bartender
Prepare and serve drinks efficiently, maintain the bar, and support the team.
Bellman
Assist guests with luggage while ensuring timely, attentive service and compliance with hotel policies.
Assistant Front Office Manager
Oversee Front Office operations, ensuring service quality, efficiency, safety, and staff professionalism.