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Din Tai Fung Malaysia

<div><br>Din Tai Fung was originally founded as a cooking oil retail shop in 1958 in Taiwan. As the consumption patterns of cooking oil started to change in the early 1970’s threatening the survival of the business, Din Tai Fung Taiwan was transformed to a restaurant in 1972 serving Xiao Long Bao (Steamed Dumpling).<br><br>Din Tai Fung Malaysia was most recently awarded the Innovative Restaurant Award at the prestigious Malaysia Tourism Awards 2014/2015 and Best Chinese Restaurant at the Time Out Food &amp; Drink Awards 2017.&nbsp; The Hong Kong branch was awarded one star by the prestigious Michelin guide, Din Tai Fung is also ranked as one of the World’s Top Ten Best Restaurants by The New York Times and is the only Asian restaurant on the list. Additionally, it was voted the Second Best Franchise for Travellers by CNN and ranked sixth in the list of “101 Best restaurants in Asia” released by US-based food website, The Daily Meal. Locally, the Pavilion branch has been voted as the top Chinese restaurant in Kuala Lumpur by TripAdvisor and as one of the top rated Chinese Restaurants in the Chinese “Dazhong Dianping”.&nbsp;<br><br></div><div>Headquartered in Taiwan, Din Tai Fung now has more than 170 branches in Australia, China, Dubai, Hong Kong, Indonesia, Japan, Malaysia, Philippines, Singapore, South Korea, Thailand, UK and United States. Din Tai Fung is inviting the world to this exquisite cuisine from Taiwan.<br><br></div>

The Story of Din Tai Fung

<div><strong>The key to perfect service lies in attention to detail :</strong></div><div>The most important aspects of restaurant service are friendliness and flexibility. The outstanding service that diners receive at Din Tai Fung restaurants comes from the heart; everyone at Din Tai Fung seek to put the customer’s needs first, providing proactive service in which even the tiniest detail embodies Din Tai Fung’s service philosophy and brand values.<br><br></div><div><strong>Daily sales targets are not everything:</strong></div><div>Since taking over management of Din Tai Fung Dumpling House from his father, the restaurant’s founder Yang Bingyi, Yang Jihua has worked to transform what started out as a single, small restaurant into world-class, international chain of gourmet restaurants. Rather than focusing solely on sales performance, Din Tai Fung’s main aim is to provide customers with the best possible service, strengthen brand visibility, and achieve sustainable growth.<br><br></div><div><strong>Quality is the lifeblood of the business:</strong></div><div>Careful selection of ingredients; attention to detail in food preparation; fine-tuning of the cooking process; serving the food in the best possible way – Din Tai Fung takes the same painstaking care over each step in the process of bringing outstanding gourmet food to our customers, with rigorous quality assurance at every stage. The top-class food that we serve our customers is the embodiment of this service philosophy.<br><br></div><div><strong>Branding means responsibility:</strong></div><div>At Din Tai Fung, we feel that we have a responsibility to our customers to maintain the highest standards in the food that we serve. Everything we do is geared towards winning the consumer’s approval; every single detail is one of the bricks that help to build the foundations for the Din Tai Fung brand. Our commitment means that all of our customers can be sure of a first-class dining experience at Din Tai Fung Dumpling House.<br><br></div>

Din Tai Fung's Fundamental Service 

<p><strong>DUTIES AND RESPONSIBILITIES</strong>:</p>
<ul>
<li>To greet customers with utmost courtesy and escort customers to their tables;</li>
<li>To ensure that the tables and utensils are arranged as per SOP;</li>
<li>To repeat the order from customer and/ or attend to customer queries to ensure quality guest services;</li>
<li>To ensure the cleanliness and hygiene are kept to the standard;</li>
<li>To coordinate with kitchen staff to ensure smooth and efficient operations;</li>
<li>To handle payment transactions;</li>
<li>Any ad-hoc duties as required by Management</li>
</ul>
<p></p>

• Greet/seat guests, take orders, set tables per SOP, keep hygiene, liaise with kitchen, handle payments.
• Work to SOPs and high hygiene standards at Din Tai Fung Malaysia.
• Make daily impact - frontline service with kitchen coordination!

• Sambut dan hantarkan pelanggan, atur meja ikut SOP, sahkan pesanan, koordinasi dapur dan urus pembayaran.
• Amalkan SOP, kebersihan dan perkhidmatan tetamu berkualiti.
• Peluang belajar operasi restoran penuh, tingkatkan kemahiran servis dan kembangkan kerjaya!

Communication

Extroverted

Professional Responsibility

DUTIES AND RESPONSIBILITIES:



-To greet customers with utmost courtesy and escort customers to their tables;


-To ensure that the tables and utensils are arranged as per SOP;


-To repeat the order from customer and/ or attend to customer queries to ensure quality guest services;


-To ensure the cleanliness and hygiene are kept to the standard;


-To coordinate with kitchen staff to ensure smooth and efficient operations;


-To handle payment transactions;


-Any ad-hoc duties as required...

SERVICE CREW (KLANG VALLEY)

Din Tai Fung Malaysia

Service Crew (Klang, Selangor)

Koong Woh Tong Sdn Bhd

Service Crew

Doublecove Sdn Bhd

Service Crew (One Utama, PJ)

Koong Woh Tong Sdn Bhd

Service Crew (NU Empire, Subang)

Koong Woh Tong Sdn Bhd

Mandarin-speaking Restaurant Service Crew / Order Taker (Experienced)

Super Lobster Restaurant

Service Crew (Operation Executive)

LOVE A LOAF BAKERY & CAFE SDN BHD

Full Time Service Crew

RAYs

Crew Outlet

Hangry

Service Crew (Hotpot)

Old Beijing Hotpot

Company Profile

Din Tai Fung Malaysia