Career

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Responsibilities

1. Assist the Managers in operating the buildings in an effective and professional manner;
2. Coordinate and implement the directives, verbal and written of the Company;
3. Upkeep of Staff/Contractors Grooming – appearance and behavioral standards;
4. Handling tenant requests;
5. Maintaining building front and back office at hygiene & safety manner;
6. Assist premises hand over and take back matters;
7. Maintain inventory control;
8. Tenant’s events/ fitting out / reinstatement / move in/ out pre-meeting.

Requirements

1. Diploma or degree in Property / Facilities Management or Hotel Management degree or relevant discipline;
2. One year working experience in Property Management or Hospitality industry;
3. Able to work independently and with strong sense of responsibility;
4. Able to communicate in English and Chinese, including Cantonese and Mandarin;
5. Good PC skills with hands-on experience in MS Words, Excel, etc.

Reference Number

Responsibilities

1. Assist Chef de Partie and Sous Chef to take care all products in the kitchen;
2. Ensure all food prepared, cooked, served is according to the standard specifications;
3. Responsible for the maintenance of equipments and utensils and cleanliness of the kitchen;
4. Work closely with whole kitchen team to ensure all kitchen outlets and banquets are met and on adequate time;
5. Ensure proper handling, storage and control of all production items to minimize;
6. Responsible for the opening and/or locking of the storage area, refrigerators, freezers, chillers;

Requirements

1. Form 3 level or above;
2. Minimum 3 years related work experience;
3. Good command in Chinese and English;
4. Professionalism, obedient and able to work independently.

Reference Number

Responsibilities

1. Assist to monitor Western Kitchen daily operations;
2. Maintain and ensure the quality of food product and consistency of food delivery and standards;
3. Prepare of composed courses/ products from fresh materials;
4. Guidance and responsible for the implementation of departmental plans;
5. Ensure all targets, plans are on schedules;
6. Monitor junior staff performance.

Requirements

1. Certificate in related accredited culinary program;
2. At least 4 years relevant experience in the field;
3. Knowledge of food products, standard recipes and preparation techniques;
4. Knowledge of international and local laws governing food handling, hygiene practices, occupational health and safety, wage and hour issues and labor relations;
5. A good team player and mentor of a team;
6. Able to work under pressure; accomplish goals on a timely basis and manage a section;
7. Must be mature, passionate, committed, creative and flexible;
8. Good command in written and spoken English;
9. Good communication and management skills.

Reference Number

Responsibilities

1. Provide information to guest, answer hotline and guest enquiries;
2. Ticket selling and handling car park payment;
3. Assist all MTCEC promotions and support all VIP events.

Requirements

1. High school graduate;
2. 1 year relevant experience preferable;
3. Fluent in spoken English, Cantonese & Mandarin;
4. Shift duty required.

Reference Number

Responsibilities

Offer customer services enquiries and handle complaints

Requirements

Fresh graduates are welcome

Reference Number

Responsibilities

Offer customer services enquiries and handle complaints

Requirements

Fresh graduates are welcome

Reference Number

Responsibilities

• Implement, manage and troubleshoot the IT systems; such as Point-of-Sales(POS), Ticketing, Mobile Device Management systems, and IP Phone systems.
• Liaise with internal and vendors to support software applications and hardware.
• Supervise regular systems reviews and design recommendations in the Improvement of the overall infrastructure security and performance.
• Develop and maintain IT reports, documents, proposals and user manuals.
• Assist to implement and maintain company’s wired and wireless network.
• Provide 1st level on-site or remote IT supports for office computers, IT equipment, and software.
• Perform maintenance tasks on a regular basis for backup system.

Requirements

• Degree in Computer Science, Information Technology or related disciplines.
• IT Officer position requires minimum 4 years of working experience in system administration or related field.
• Proficient in managing Microsoft Windows, Linux and Hypervisor (VMware) environments; and software applications such as Microsoft Active Directory, Exchange, SQL and Point-of-Sales (POS) Systems.
• Knowledge on wired and wireless networking, including setup and configuration of Firewall, Routers and Switches.
• Holder of MCSE/MCSA/CCNA is an advantage.
• Good analytical, problem solving and interpersonal skills.
• Excellent written and verbal communication skills in English and Chinese.

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Responsibilities

Responsible for all beverage production and hygiene of the restaurant

Reference Number

Responsibilities

• Implement action plans and achieve annual sales budget stated in the yearly business plan
• Maintain and strengthen relationships with existing customer base, including the segments of governmental bodies, local communities, associations, corporate account, etc
• Explore additional business potentials / opportunities from existing customer base
• Maintain a high level of exposure & penetration in target market segments through direct sales contacts and planned visits
• Conduct daily sales activities with potential customers and planned visits to corporate accounts frequently
• Handles incoming customer enquiries timely and effectively
• Organize and conduct site inspections for potential customers
• Promote and negotiate with potential customers
• Liaise closely with the F&B / event coordinator and the Banquet Service manager to ensure potential customers are professionally dealt with
• Prepare proposals to customers and follow through until confirmations / cancellation is received.

Requirements

• Bachelor degree holder in marketing or hospitality
• At least 5 years’ experience at managerial level in MICE or hospitality industry
• Business degree or related professional qualification. Technical sales skills.
• Experience in customer relationship management, managing and directing a sales team. Relevant product and industry knowledge. Solid understanding of digital sales platforms.
• Excellent teamwork and good communication skills

Responsibilities

1. To execute all the hot preparation in the production kitchen;
2. Make sure all food prepared, cooked, served is according to the standard specifications;
3. Follow the standardized recipes and procedures for all preparation;
4. Responsible for the maintenance and cleanliness of the kitchen, equipments and utensils under his charge;
5. Work closely with the kitchen team to ensure all kitchen outlets and banquets are met and on adequate time;
6. Ensure proper handling, storage and control of all production items to minimize;
7. Responsible for the opening and/or locking of the storage area, refrigerators, freezers, chillers;
8. Carry out other duties as and when assigned by the Chef de Partie and Sous Chef;
9. Follow strictly all Company’s and Purchasing departmental policies and procedures

Requirements

1. Form 3 level or above;
2. Minimum 5 years related work experience; candidates with less experience will be considered as Commis II;
3. Good command in Chinese and English;
4. Professionalism, obedient and able to work independently.