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Utility Busboy


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Job Title   :  Utility Buffetman/Busboy
Responsible to :  Maitre d’Hotel


Main responsibility:

- He is in direct charge on the setting – up of the buffet table/beverage service to the passenger.
- Hygiene, neatness and general quality standards of food preparation must be at all times observed on the buffet table.

Specific Duties:

- Work as a team member.
- He shall co-ordinate, with staff from main galley, for the set-up of food on the buffet table.
- Follow “Clean As You Go” work habits.
- He should always anticipate the replenishing of food/beverages.
- He must be familiar with the menu at all times.
- To ensure cleanliness and proper handling and hygiene of his equipment.
- To assist waiters / busboys / headwaiters in providing service from the buffet table.
- To keep informed the headwaiters / Maitre D’ of food and beverage items that may be out of stock from the buffet service.
- Maintain the missing place for the buffet service.
- He must secure all operating equipment at all times.
- He must be familiar with dining room / buffet table service area operation.
- Make sure the hygienic program set by the Company is followed.
- Keep your cabin clean and tidy. No food items, cooking utensils, etc are allowed in the cabin. Cabin inspections are carried out at irregular hours at any time.
- All meals to be taken in the crew’s mess.
- Please refer to Vessel SMS - Chapter 5 - Hotel Procedures, for further guidance on what your role entails.
- Must be familiar with the ship’s “Emergency Plan”, the “On-board Outbreak” procedure plan, the “Muster List”, the ship’s “Code of Conduct” and the “S.M.S”.
- This is an outline of your duties. You may be called upon to perform other ad-hoc duties when required.

The substitute for the Utility Buffetman is at the discretion of the Hotel Manager.

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