Job Title   :  Assistant Waiter/Waiter Trainee (Restaurant)

Responsible to : Maitre d’Hotel

Main Responsibilities:

- He is in direct charge in providing a friendly, efficient and courteous service to the passengers and to help/assist the waiter at all times during service. He should have proper knowledge in handling of all operation equipment.Main

Responsibilities:

- He is in direct charge in providing a friendly, efficient and courteous service to the passengers and to help/assist the waiter at all times during service. He should have proper knowledge in handling of all operation equipment.

Specific Duties:

- To provide all mise-en places needed by the waiter for service and to clean the same after service.
- To bring food checks to the galley, bring in main dishes to side tables, and if necessary serve the food to the guests if waiters are busy, removing plates from the guest’s tables and returning used plates and dishes to the service area.
- To provide all the cleaning assigned to him.
- To be familiar with the service station and functions.
- To be aware of side duties assigned from time to time other than the normal function.
- He must advise the waiter without delay if food items are not available and/or will be delayed from the main galley.
- He should have proper knowledge and skills for serving food/beverages to passengers.
- He should be familiar with the station/dining room and main galley operation.
- He should serve food elegantly with good composure and seeing to it that all food is served properly and at its right temperature.
- He should relay or pass-on to the waiter any passengers request that needs special/ particular attention.
- To keep the waiter/headwaiter always informed of any events that may occur during service time.
- To aim at high standard and to help his fellow crewmembers to achieve full passenger’s satisfaction according to the ship’s standard.
- To follow and have a clear understanding of the house rules and regulations and to attend the fire/lifeboat drills as set-up by the ship’s management, and always be aware of safety at sea.
- 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 to 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.
- High personal qualities are required according to the ship’s standard (e.g. honesty – courtesy – proper personal hygiene - wearing of clean and neat uniforms – proper conduct and technically skilled and knowledgeable.
- Should maintain and promote harmony among his crewmembers for good teamwork and high morale