Promote banquet and event services, create sales strategies, and meet revenue targets. Develop marketing campaigns to attract potential clients. Identify and pursue new business opportunities, including corporate events, weddings, and other functions. Collaborate with clients to plan and customize events, including menu selection, decor, seating arrangements, and audiovisual requirements. Negotiate terms, pricing, and contracts with clients to ensure mutual agreement and satisfaction. Coordinate with various departments, such as food production, food & beverage service, housekeeping, maintenance etc. to ensure seamless execution. Create and manage event budgets, track expenses, and ensure profitability for the venue. Identify opportunities for upselling additional services and amenities to enhance the client's event experience. Design and implement a strategic business plan that expands companys customer base and ensure its strong presence

Condition of Work Flexible working hours in kitchens in diverse locations that may also include work in alternative outlets. There may be some exposure to smoky environments and harsh variations in weather conditions. Some heavy lifting may be required when on duty. Purpose/Scope Cook any food on a daily basis according to business requirements and to the Brand and Company standards. Main Duties Organize together with the Sous Chef the shift on his/her section with regards to mise-en-place production and its service. Together with his/her Sous Chef to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Sous Chef in order to achieve the high stock rotation desired in the section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Sous Chef regarding portion size, quantity and quality as laid down in the recipe step-by-step Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings and other meetings as requested Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes or reorganization. Keep the section clean and tidy. Accidents and sickness to be written in log book and reported to the Head Chef / Sous Chef. Have a complete understanding of and adhere to the Clubs policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. If you are an experienced Continental DCDP/COMMIS-I looking for a new challenge and are ready to bring your culinary expertise to a prestigious club, apply now to join our team. Interested candidates can share their updated CV on- 7506711905 or careers@mcasak.com

Condition of Work Flexible working hours in kitchens in diverse locations that may also include work in alternative outlets. There may be some exposure to smoky environments and harsh variations in weather conditions. Some heavy lifting may be required when on duty. Purpose/Scope Cook any food on a daily basis according to business requirements and to the Brand and Company standards. Main Duties Organize together with the Sous Chef the shift on his/her section with regards to mise-en-place production and its service. Together with his/her Sous Chef to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Sous Chef in order to achieve the high stock rotation desired in the section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Sous Chef regarding portion size, quantity and quality as laid down in the recipe step-by-step Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings and other meetings as requested Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes or reorganization. Keep the section clean and tidy. Accidents and sickness to be written in log book and reported to the Head Chef / Sous Chef. Have a complete understanding of and adhere to the Clubs policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. If you are an experienced Continental DCDP/COMMIS-I looking for a new challenge and are ready to bring your culinary expertise to a prestigious club, apply now to join our team. Interested candidates can share their updated CV on- 7506711905 or careers@mcasak.com

Role & responsibilities Supervise and coordinate the activities of the stewarding team, including dish washing, cleaning, and waste management. Maintain high standards of cleanliness and hygiene in all kitchen and cafeteria. Train, mentor, and evaluate kitchen stewards to ensure consistent performance and adherence to safety protocols. Develop and enforce cleaning schedules for all kitchen equipment, utensils, and work areas. Ensure the correct and safe use of cleaning chemicals and equipment by stewarding staff. Coordinate with the kitchen and service teams to support smooth operations, especially during peak service times. Ensure all kitchen waste, recyclables, and garbage are properly sorted and disposed of according to regulations. Report any equipment malfunctions or repair needs to the maintenance team Conduct regular inspections of kitchen areas to identify potential hygiene or safety hazards and take corrective action REQUIREMENTS : Previous experience as a kitchen steward or similar role is preferred but not required. Basic knowledge of kitchen sanitation standards and procedures. Good Communication and Teamwork skills. Ability to lead and motivate a team effectively. Physically fit and capable of performing hands on cleaning.

1. Responsible for complete Banquet Sales, Promotional Activities, Business Development & Public Relation. 2. Respond and act upon any special requirement which function host had requested. 3. Ensure prompt responses for all enquiry through telephone and emails. 4. Study requirements of all booked banquets and functions to familiarize and ascertain the possibility of selling additional facilities and arrange club banquet hall tour. 5. Prepare banquet Function Plan (FP) & inform to all department heads and personnel who are involved in servicing banquets function. 6. Assist banquet and Sales correspondence, i.e. answering mail, confirming banquet arrangements, menus, FP etc. 7. Preparation of various reports. 8. Develop and organizes promotional actives for the club to create and maintain the prestigious image of the club.