Service Crew

Career Trial for Jobseekers

Training Allowance $7.50 – $15/hour

Full Time Position

6 days work week, Shift work & no fixed rest day.

Outline of Career Trial Objectives

Provide potential candidates with hands-on experience in F&B industry that allows them to explore the service crew careerpaths, showcasing their skills, and determine mutual fit before committing to a full-time position with Toast Box.

Career Trial Activities Plan

Details of Activities / Tasks

Orientation and Dispensing:

• Familiarise with company and products

• Understand uniform standards

• Familiarise with outlet operations

• Team Introduction

• Brief on theme and concept

• Brief on cash control policy

• Perform cake and display counter setup

• Perform table arrangement in the dining area

• Brief on products movement and sales pattern

Dining service:

• Perform serving products to customers

• Familiarise product names, pricing and ingredients

• Perform counter pre-close and close

• Perform waste count procedure during closing

• Buddy with the trainer to perform dining service

Handling Toast station:

Perform station opening and topping preparations

• Familiarise equipment overview: Bread slicer and toaster

• Understand the amount of bun and toast to bake

• Perform baking process for all products

• Buddy with the trainer to perform handling of Toast station

Cleaning and Pre-close Toast station:

• Understand station overview, the usage of the tools and fillings

• Perform toast and bun cutting

• Perform cleaning and sanitizing of the toaster, accompanying equipment and tools

• Buddy with the trainer to perform handling of Cleaning and Pre-close of Toast station

Table handling (Bakery Item):

• Familiarise with different types of ingredients and fillings that are used in the outlet, table handling and the storage location

• Perform station preparation such as toppings, filling and tools

• Understand the communication process between the toast server and cashier

• Perform Po Luo Yao according to SOP

• PerformThick Toast according to SOP

• Perform Traditional Toast according to SOP

Table handling (Asian Delight - set 1):

• Prepare Sandwich products according to SOP

• Perform daily inventory updates

• Perform Mee Siam preparation according to SOP

• Perform Laksa preparation according to SOP

Table handling (Asian Delight - set 2):

• Perform Mee Rebus preparation according to SOP

• Perform Curry Chicken preparation according to SOP

• Buddy with the trainer to perform Asian Delight- set 1 and 2

Cooking handling:

• Prepare Homemade nasi lemak according to SOP

• Understand station overview, the usage of utensils and boiler

• Familiarise with the different types of ingredients that are used in the outlet, cooking handling and storage location

• Understand the communication process between Coffee maker and Cashier

• Buddy with the trainer to perform Cooking handling

Beverage preparation:

• Prepare Kopi and Teh according to SOP

• Prepare Milo and YuanYang according to SOP

• Prepare Iced Lemon Tea and Homemade Barley according to SOP

• Buddy with the trainer to perform Beverage preparation

Beverage Pre-close and close:

• Perform counter pre-close and close

• Perform cleaningand sanitizing of coffee station

• Perform waste count procedure at closing

• Perform daily inventory update

• Perform POS (cash register) morning setup

• Buddy with the trainer to perform beverage pre-close and close

Cashiering and Service - part 1:

• Perform cash control policy

• Perform Cashier SOP (greeting, suggestive selling, cashiering and parting phrases)

• Perform crew duties atlobby

• Understand the usage of plastic products, paper packaging and bagging products

• Understand the POS system and the layout

• Buddy with the trainer to perform cashiering and service - part 1

Cashiering and Service - part 2:

• Understand current market promotion and local tie-in

• Perform counter pre-close and closing duties

• Perform waste count procedure at closing

• Buddy with the trainer to perform cashiering and service - part 2