Mixologist

1 week ago

Kuala Lumpur, Kuala Lumpur, Malaysia EST Restaurant Sdn Bhd Full time

Preparation and dispensing of all beverages according to prescribed recipes and operating procedures to ensure standards of quality and delivery.

Also responsible in maintaining beverage cost at all times.
  • Performing daily setup of bar operations based on Opening & Closing checklist, and those checklist verified by superior, t must be file and keep 90 days for future reference
  • Strive to ensure prompt service in courteous and accurate manner
  • Dispensing beverage orders according to procedures
  • Constantly maintaining beverage knowledge and understanding customer demands, propose creative and new cocktails to be introduced to market
  • Notifying and requisition of bar stocks / supplies according to assigned par stock and requirements
  • Conducting daily / weekly & monthly stock inventories
  • Evaluate and suggest points of improvements on effective operations to superior
  • Ensure cleanliness of the entire bar area including beverage storage
  • Ensure bar equipment are kept at good operational condition, take a daily record of chiller/freezer temperature and file it 90 days for future reference.
Report any defects/ damage to the equipment to the superior - Ensure bar area is maintained at a safe working standards and cleanliness of all cutleries/ crockeries and glassware at the bar - Providing training and mentoring to newly appointed bartender - Liaison with other sections / outlets on beverage orders - Recording and accurate reporting of stock inventory reports to superior and management, ensure all documentation for stock movement/ transfer is being monitored and updated - Ensures to have a proper report of all spoilages, wastages and to update superior on daily basis by the end of shift - Ensures that outlet strictly comply with International Food Safety and Hygiene standards, as well as standards set by the Malaysian Food act and as per company policies
Entier - an old French word meaning 'whole' or 'entire', is the inspiration behind the restaurant's nose-to-tail culinary approach.

Steering clear of white table linens with an avant-garde approach to the aesthetics, Entier celebrates the joy of wine and dine with a communal dining experience.

Committed to people, plate and the planet, our team believes that a good dish is not simply made up of the best cuts, and the integrity of the ingredients can be protected.

Our menu? It is the labour of a constant quest for quality French cuisine through interactions with our creations, food growers and suppliers, wine producers, diners and our location.cuisine With a keen interest in presenting the best of the Malaysian terroir and our region, Chef Masashi presents creative French fare with quality seasonal produce, from logical sources near or far.

Reflecting the nose-to-tail philosophy, Entier's menu features dishes highlighting specific parts of the animal or vegetable ingredient, or signatures served as a whole.

Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5

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