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ACCOMODATION
Our warm
hospitality
extends to
superlative
accommodation
in exquisite
rooms
furnished
with the
amenities of
an
international
class hotel.
With a total
of 531 rooms,
banquet and
seminar
packages are
also
available
should you
require the
facilities.
General
Information:
Ø
531
well-appointed
rooms
Ø
Complimentary
use of the
Hospitality
Lounges
Ø
21
floors served
by 5 guest
elevators
Ø
Electric
city: 230
volts (50
cycles) -
adaptor/transformer
available on
request
Ø
Checkout
time: Noon
Facilities
includes:
Ø
Private
shower/bath
Ø
Color
TV
Ø
In-house
movies
Ø
IDD
phone
Ø
Hair
dryer
Ø
Mini-fridge
Ø
Tea/Coffee
making
facilities
New Park Cafe
New
Park Café is one of the famous places with the Japanese Buffet
Dinner. Because the meal served is very cheap and more delicious.
Every month New Park Café have buffet promotion, there are :
International Buffet Dinner, East West Seafood Buffet Dinner, and
Japanese Buffet Dinner. But the most popular is Japanese Buffet.
The
New Park Cafe serves delicious Western and Asian cuisine in their
daily dinner buffets or a la carte menu. More than 20 dishes are
served in the daily Teochew Porridge Buffet Lunch with Yong Tau Foo.
Information
Coffee
house with wide range of Continental and Asian
Cuisine
both a la carte and buffet.
Seating
Capacity:
288
pax
Opening
Hours :
-
Sunday
to Thursday
: 06.00am – 01.00am
-
Friday,
Saturday and eve of public holiday
: 06.00am – 02.00am
Operation
hours of new park café :
-
Breakfast
: 07.00am – 10.30am last order 10.15am
-
Lunch
: 02.00pm – 02.30pm last order 02.15pm
-
Snack
/ High tea
: 03.00pm – 05.30pm last order 05.15pm
-
Dinner
: 06.30pm – 10.30pm last order 10.15pm
-
Supper
: 11.00pm – 01.00am last order 12.45am for Sunday
To Thursday
11.00pm – 02.00am last order 01.45am for Friday
Saturday and eve of public holiday
Daily
time new park café are:
1.
Morning shift
: 07.30am – 03.00am
09.00am – 05.00pm
2.
Afternoon shift
: 03.00pm – 11.00pm
05.00pm – 01.00am
3.
Split shift
: 07.00am – 11.00am and 07.00pm – 11.00pm
08.00am – 12.00am and 06.00pm –
10.00pm
-
Midnight
shift
: 11.00pm – 07.00am
Daily
Job for Morning shift :
-
Roll
call / briefing by captain in charge
-
For
breakfast, station and job task
-
For
job task are : captain be host, waiter / waitress, room
service and runner
-
Check
all the thing at side station equipment before service operation
-
Check
set up on the table
-
Check
the buffet counter
-
Service
operation
-
clearing
and set up the table
-
Presenting
the bill if the guest have to pay or just signing
-
Turn
over buffet for lunch
·
Clear
the buffet items
·
Cleaning
the buffet counter
·
Set
up the table
·
Check
salt and pepper shaker and refill the sugar bowl
·
Prepare
Chinese tea for lunch and ice water every station
·
Change
the name tag the buffet counter
·
Put
all equipment to the store room like container
Daily
Job for Afternoon Shift
1.
Roll call / briefing by captain in charge
2.
Mice en place for side station
3.
Check the equipment at the stewarding for service operation
and buffet
4.
At teatime served ala Carte order, at high tea do procedure
service.
5.
Order taker for reservation dinner
6.
Clearing up and set up table when still dinner time
7.
Presenting the bill
8.
Turn over for dinner
9.
Clean the buffet counter
10.
Set up for breakfast
Daily
Job for Split Shift
-
Helping
for breakfast and dinner service
-
Helping
turn over for lunch and dinner
-
Mice
en place, most this shift have job task be runner or room
service and sometime do c/a at pool terrace (c/a is change the
pool terrace staff for go break until they came back )
Job
Description
Job
title : Captain
Daily
activities
-
Check
staff attendance and brief them accordingly
-
Make
sure table and chairs are clean and condiments filled and set up
on tables
-
Check
for blown bulbs, dirty windows, toilets and public area and call
respective department if necessary
-
Check
the availability of menu item with kitchen and inform staff
-
Check
stock on guest supplies
-
Check
stock on utensil and other working tools and stock in
preparation before peak hours
-
Make
sure staff are in proper attire and well groomed
-
To
see that staff alert, attentive, fast, courteous, friendly and
helpful
-
Make
sure guest are guest are served promptly, feel comfortable and
satisfied
-
To
check on the reservation for reservation for every meal periods
-
Clearing
and cleaning of the table when guest leave
-
Rearranging
of table neatly for next
-
Sending
dirty linen to laundry and the washing of service trays
Relationship:
Must
develop good working relationship with fellow waiter or waitress
kitchen staff and cashier. Respect and take instruction given by
supervisor and other senior staff.
Job
Title : Waiter / Waitress
Daily
activities
-
Check
that tables are properly arranged
-
Filling
and cleaning of condiment and its holder
-
Collect
cutlery, crockery, glassware and other service gear from wash up
area
-
Set
up service station and food display counters accordingly
-
Confirm
what is the daily set lunch menu
-
To
check availability of menu items
-
To
check attend and served guest promptly
-
Take
guest order accurately
-
Be
careful, courteous and helpful
-
Check
the book for daily sales
-
To
greet guest and assist the supervisor to seat them
-
To
present the menu and recommend food and beverage
-
To
check that station is properly cleared after service
In
new park café also completed with room service and open 24 hours.
1)
Teochew Porridge Buffet Lunch with Yong Tau Foo
More
than 20 delicious side dishes featuring Braised Duck,Chye Poh
Omelets and Fried Prawn Sambal to complement plain or sweet potato
porridge. There's also Yong Tau Foo with yellow noodles, Bee Hoon in
chicken soup or Laksa gravy!
Price
: $14+++ (Adult), $8+++ per child
Time
: 12 noon to 2.30 pm daily
2)
Weekend High Tea
Savour
a tempting spread such as the all time favorite Roti Prata, Homemade
Curry Puff, Rojak and desserts.
Price
: $12+++ (Adult), $7+++ per child
Time
: 3 pm to 5 pm every weekend
3)
Breakfast Buffet
Enjoy
our traditional American and Asian Buffet Breakfast. Start off with
a cool glass of orange juice. Our fresh farm eggs (scrambled or
fried) and breakfast cereals are just starters.
Try a croissant or French toast with assorted jams and do not forget
our freshly baked rolls. For those with a Southeast Asian taste, the
spread includes nasi lemak, porridge and many other delightful
treats.
The
American Buffet
·
Fresh
orange juice and apple juice
·
Soya
bean milk and hot milk
·
Coffee
and tea
·
Cornflake
and rice crispies
·
Croissant
and Danish pastries
·
Toast
with jam, marmalade, and butter
·
Chicken
porridge served with sheet ginger and fried onion
·
Chicken
stock served with preserved bean curd spinach
·
Fried
rice
Price
Sin $ 14.50+++ for adult and 50% discount for child
Time
: 6 am to 10.30 am daily
The
Continental Buffet
·
French
orange juice and pineapple juice
·
Milk,
coffee and tea
·
Cornflake
and rice criespies
·
Croissant
and Danish pastries
·
Toast
with jam, marmalade, and butter
Price
Sin $ 12.50+++ for adult and discount 50% for child
Time
: 6 am to 10.30 am daily
Procedure
of service for breakfast :
-
Greeting
for the guest by host
-
Asking
for meal voucher (tour group)
-
Showing
the guest for the buffet display either continental or American
buffet breakfast
-
Escorting
the guest to the appropriate table
-
Informing
the waiter or waitress or captain the station to serve the guest
-
Serving
coffee or tea
-
Preparing
the bill
-
Presenting
the bill
-
Thanking
the guest
-
Bidding
farewell
Lunch
Buffet
For
lunch serve also buffet stile and ala Carte, opening hours 12.00pm
until 03.00pm (last call 02.30pm). Lunch buffet served a legendary
teowchew porridge buffet and complementary with young tau foo.
The
menu for Lunch buffet served daily:
-
Braised streaky pork
-
Fried chye pork omelet.
-
Steamed Chinese sausage
-
Braised chicken feet
-
Boiled salted eggs
-
Braised duck in soya sauce
-
Braised peanut
-
Braised salted vegetables
-
Braised mixed vegetables
Items
changed regularly
-
Sauté julienne sze chuan vegetables with slice pork
-
Stir fried sode cuttle fish with spicy sauce
-
Steamed pork pastries with tong chyi
-
Fried sting yong tau foo with salted bean
-
Fried spicy la-la (white clam)
-
Fried stung ray with salted vegetables
-
Braised chicken drummed with mushroom
-
Steamed with minced pork
-
Fried anggol with hot bean paste
-
Steamed baby pom
fret with salted vegetables
-
Fried banjah with sambal
-
Steamed dory fillet “teochew style”
-
Stir fried marrow gourd with egg
-
Fried dried pig blood with seafood
-
Stir fried pig blood with cives
-
Baked barbeque spare ribs
-
Fried kuo pye with shrimp
-
Steam bean curd with sicy minced pork
-
Fried kang kong sambal
-
Deep fried selor fish
-
Braised chicken wing with bamboo
-
Stir fried Chinese spinach with crispy ikan bilis
-
Braised long cabbage with shrimp and egg
-
Fried long bean with sambal
-
Deep fried luncheon meat
-
Steamed white fish in teochew style
-
Fried chye sim with fish cake
-
Stir fried beans
prout and bean curd
-
Deep fried baby garoupa with spicy sauce
-
Fried bitter gourd with shrimp and egg
-
Stir fried teochew pek chyen in oyster sauce
-
Fried baby kul lan with fish cake
-
Stir fried sio pek chye
-
Fried brown mussel with sambal
-
Fried squid with celory and onion
-
Sautéed minced pork with spicy black bean
-
Fried tenggiri with plum sauce
-
Stir fried mustard green with shrimp
-
Deep fried kambong with soy sauce
-
Sautéed pork ribs with black bean
-
Fried sliced fish with sweet and sour sauce
-
Braised chicken in spicy sauce
-
Fried slice pork with pineapple in plum sauce
-
Stir fried dow miao with oyster sauce
The
price is Sin $ 13.50 for adult and Sin $ 8.50 for child.
Procedure
service for lunch:
·
For guest choosing buffet
·
Greetings the guest by host
·
Asking for reservation
·
Showing the guest to the buffet display
·
Escorting the guest to the t5able
·
Taking order
·
Serving Chinese tea if any requested by guest
·
Clearing up
·
Preparing the bill
·
Presenting the bill
·
Bidding farewell
Special
for Saturday and Sunday also eve of public holiday café served high
tea buffet:
High
Tea Menu
Cold
dishes
: Tuna croissant
Loi mei
Singapore rojak
Hot
dishes
: Chicken nugget
Crabmeat stick fritter
Fried Hong Kong noodles
Steamed chwee kueh with chyo poh
Steamed seafood siew mai
Breaded fish finger
Lontong with condiment
Vegetables poplah
Steamed char siew pau
Ice
Cream
Condiment
: Chocolate, vanilla,
strawberry, and yam sliced almond, sun flower seed, grated peanut
sultana, color chocolate rice, chocolate and strawberry topping.
Roti
Prata : Egg minced mutton,
chocolate, onion, chilies, minced chicken, cheese, apple filling and
tuna filling, chicken curry and fish curry.
Dessert
: Daily hot dessert
Assorted fresh fruit
Assorted pastries
Assorted nonya kueh
Snow jelly with cocktail
Agar – agar
Honeydew
Mango pudding
Opening
hours 03.00pm – 05.00pm
Buffet
Dinner
For
dinner also served with buffet style and the menu always change
depends on promotion that month.
Opening
hours : 06.30pm – 10.30pm
Monthly
the menus of buffet dinner are :
·
April is Seafood buffet dinner
·
May is Japanese buffet
·
June is International buffet
·
July is Sri lanka buffet
And
also served Japanese food from ala Carte menu but for dinner only
Monthly
Buffet Menu
1.
Seafood Buffet Dinner
·
Soup of the day
-
1.
Monday
: lobster bisque soup
-
2.
Tuesday
: clam chowder soup
-
3.
Wednesday
: seafood tom yam soup
-
4.
Thursday
: cream of mussel and prawn
soup
-
5.
Friday
: ikan ayam pedas
-
6.
Saturday
: cream corn and crab meat soup
-
7.
Sunday
: oyster cream soup
·
Chef counter prepare on the spot
1.
1st week
: prawns with herbal soup, roti prata and cuttle fish
2.
2nd week
: halibut teriyaki, seafood otak
3.
3rd week
: kueh peitte crabmeat and shrimp, roti prata and
cuttle fish
4.
4th week
: tempura fish, prawn and vegetables, fried oyster
First
week
Western
: Oven-baked
seafood in crab shell with curry sauce
Prawn skewer
Pan-fried sole fillet with crispy
sliced garlic
Granite mussel julienne vegetables
in white wine
Gel fillet with teriyaki sauce
Italian egg noodles, carrot and
baby corn
Eastern
:
fried Srilangka chili crab
Stir fried prawn in yam
Fried seafood yellow
Fried spicy finger clam
Braised broccoli with mushroom
Thai pineapple rice
Second
Week
Eastern
:
Steamed baby lobster with applesauce
Ranina king crab with lemon glass
sauce
Baked stuffed crab meat with mango
sauce or crab shell
Pan-fried cod fish with sliced
almond in meuniere sauce
Eastern
:
Buttered rice, sautéed carrot and sautéed cauliflower
Seafood mousse stuffed in tampale
with caulis sauce
Yu char kway stuffed with squid
paste
Flower crab or ketam gorem
Braised sea cucumber with mushroom
Sea bass Eu Fu noodles with seafood
Third
Week
Western
: Seafood
kebab with hot spicy sauce
Breaded oyster
Pan fried dory fillet or spinach
and cream
Prawn fitter
Mussel in Napoli sauce
Italian spaghetti noodles
Sautéed carrot and abalone
mushroom
Eastern
: Fried
srilangka crab with pepper sauce
Stir fried Thai baby kai lan with
shrimp
Stir-fried sambal mussel
Baby soon hock with spicy sauce
Nasi goring and mee goring
Fourth
Week
Western
:
Baked seafood lasagna with cheese
Granited prawn with cheese sauce or
crab shell mussel
Halibut with sliced garlic butter
sauced
Teriyaki sauce
Lobster steameal ranina king crab
with sauce
Roasted potatoes
Granited cauliflower monay
Eastern
:
Kani kasku or soft shell crab
Baked otak – otik
Braised long cabbage with egg sauce
and crab meat
Baby pomfact with sambal
1.
Japanese Buffet Dinner
·
Soup of the day
-
Asari miso siro
: clam miso soup
-
Nameko miso siro
: Baby mushroom miso soup
-
Asuimomo
: clear soup
-
Ishikari miso siro
: salmon head soup
·
Appetizer ( chimi okuni )
-
Chiras sushi
: sushi rice withy topping
-
Sodamame
: green bean
-
Sake
kawa karrage
: salmon skin
-
Sakana
nabastuske
: vinegar fish
-
Chim chukia
: marinated scallop
-
Western cold sut
:
·
Chef Counter
-
Sashimi
: salmon, tuna, tako ang magajiki
-
Teppayaki
: chicken / beef
-
Tempura
: prawn, vegetables
-
Sushi moriwase
: mix sushi
·
Salad
-
Fresh lettuce/ tomato/ cucumber
-
Wakame salad, mushroom salad
-
Zaru soba or hiyashi somen
-
Dessert
-
Assorted fresh fruit
-
Mini pastries
-
Dora yaki
-
Green tea ice cream
-
Japanese pickles
-
Tsubozuke
-
Shiba stuke
-
Mushi gohan
First
Week
·
Yaki udon
: fried noodles
·
Unangi kama meshi
: baked eel rice
·
Sukuyaki
: beef and vegetables
·
Tori katsu
: breaded chicken leg
·
Buto miso yaki
: sliced pork with miso sauce
·
Sake kama
: salmon jaw
·
Shirao yanagawa
: steam sliver fish
·
Oden
: Japanese young tau foo
·
Nasi denkagu
: grilled eggplant
·
Gyosa
: fried dumpling
·
Yasae itame
: fried mix vegetables
·
Chawanmushi
: egg custard
Second
Week
·
Yaki soba
: fried noodles
·
Yaki meshi
: mix fried rice
·
Yaki niku
: fried beef with yaki niku sauce
·
Tonkastu
: breaded porkloin
·
Gindara karrage
: deep fried cod fish
·
Shisamo
: grilled caper line fish
·
Age dashi tofu
: tofu with dashi sauce
·
Kumchi yasai itame
: stir fried mix vegetables
·
Tori teriyaki
: grilled chicken in sweet sauce
·
Yasai curry
: vegetables curry
·
Lengon mesimuage
: lotus roots with prawn paste
·
Chawanmushi
: egg custard
Third
Week
·
Su soba
: soup noodles
·
Tori meshi
: steamed chicken rice
·
Satoimo
: yam beef stew
·
Tori curry
: chicken curry
·
Buta kakuni
: pork belly
·
Kani kastu
: soft shell crab
·
Aka karrage
: deep fried squid ring
·
Gyoza
: fried dumpling
·
Ankake tofu
: tofu with thick sauce
·
Sastumaage
: grilled fish cake
·
Kakiage
: deep fried mix vegetables
·
Chawanmushi
: egg custard
Fourth
Week
·
Yaki udon
: fried udon
·
Omelet rice
·
Niku jagar
: beef stew
·
Tori teriyaki
: grilled chicken in sweet sauce
·
Kastu curry
: pork curry
·
Karei
: sole fillet
·
Tai arani
: sea bass with sweet sauce
·
Yasai itame
: stir fried mix vegetables
·
Oden
: Japanese yong tau foo
·
Yu do fu
: deep fried tofu
·
Yasai takiwase
: steamed vegetables
·
Chawan mushi
: egg custard
International
Buffet
Revel
in gourmet paradise with New Park Cafe, New Park Centro’s
International Buffet Dinner from 1-30 November. The
international buffet spread promises patrons the best from the West
to the Orient.
Soups
varying daily include Carrot & Lobster Bisque, Chicken Consomme,
Saffron Pumpkin and Corn & Seafood Chowder, served with rolls
and butter. For daily carvings, there are Roast Turkey Breast,
Leg of lamb and Roast Porkloin with prunes.
Our
chefs will also prepare on the spot, local and other Asian favorites
like Roti Prata, Beef & Chicken Tepanyaki, Cod Fish Noodles,
Tempura, Penang Mee Sua and Oyster Omelets.
The
star attractions are naturally the lavish spread of Hot Dishes we
have in store. Feast like royalty on Emperor Herbal Chicken in
Basket, Crayfish Hollandaise, Vietnamese Fried Noodles, Black Pepper
Indonesian Crab, Grilled Prawns in Spicy Dip, Duck A-La Orange and
Beef Bolognaise in Crepes.
Finish
off with deserts ranging from French Pastries, Mango Pudding to Agar
Agar, Nonya Kueh and Ice Cream.
Soup
of the day
·
Monday
: clear vegetables soup
·
Tuesday
: cream chicken soup
·
Wednesday
: French onion soup
·
Thursday
: carrot soup
·
Friday
: green pea soup
·
Saturday
: potato and leek soup
·
Sunday
: mushroom soup and served with rolls and butter
Chef
Counter
·
Monday
: stuffed roast lamb roll (mint sauce and gravy)
·
Tuesday
: honey glaced ham (pineapple sauce)
·
Wednesday
: roast strip loin (red wine sauce)
·
Thursday
: roast turkey breast (cranberry and gravy)
·
Friday
: stuffed pork loin with prunes (apple sauce and gravy)
·
Saturday
: roast lamb leg (mint sauce and gravy)
·
Sunday
: roast beef (gravy)
Chef
Counter Prepare on The Spot
·
First week
: rori prata
·
Second week
: fried carrot cake with prawn, egg and chye poh
·
Third week
: fried oyster omelet
·
Fourth week
: fresh popiah roll (chopped egg, Chinese sauce
Prawn and trimp)
Japanese
Counter
Sashimi
(salmon and tuna fish) and rock oyster
First
Week
Western
·
Granted slipper lobster with thyme sauce
·
Pan fried pork picatta
·
Grilled lamb cutlet with pepper sauce
·
Beef stew with spring vegetables
·
Streamed sole fillet with sakummushi
·
Buttered spinach noodles
Eastern
·
Stir fried chicken with celery and mushroom
·
Deep fried boneless duck with yam
·
Sayur sambal goreng
·
Sotong goreng
·
Fried kai lan with sliced chili and shrimps
·
Nasi kitcheri
Second
Week
Western
·
Sautéed spaghetti with flower clam in Napoli sauce
·
Baked salmon mousse with lobster sauce
·
Southern fried chicken
·
Pan fried pork chop with apple cream sauce
·
Oxtail stew with spring vegetables
·
Mexican rice / buttered baby corn and carrot
Eastern
·
Yam ring with prawns, capsicum, onion and cashew nut
·
Braised broccoli with crab sauce
·
Sautéed frog leg with ginger in oyster sauce
·
Mutton ikan tenggiri
·
Vegetarian Eu fu noodles
Third
Week
Western
·
Beef stew pie
·
Pan fried salmon fillet with white wine sauce
·
Grilled lamb chop with rosemary
·
Baked half shell mussel with curry sauce
·
Deep fried crabmeat in shell with egg
·
Sautéed potatoes / sautéed abalone mushroom and broccoli
Eastern
·
Serunding ikan pari
·
Fried squid with celery
·
Stir fried mixed vegetables oriental style
·
Sweet and sour pork
·
Chicken tikka
Thai
pineapple
Fourth
Week
Western
·
Beef picatta with pepper sauce
·
Deep fried quail
·
Pan fried dory fillet with saffron sauce
·
Sautéed frog leg with white wine in garlic butter sauce
·
Breaded pork cutlet
·
Baked mashed potatoes / granited cauliflower
Eastern
·
Stir fried mutton with green pepper and onion
·
Asam pedas buntut sapi
The
International Buffet Dinner is priced at $20.50 (Adult) and $12
(Child).
Menu
Set
Breakfast
The
Continental
Choice
of chilled juice
Or
Fresh
fruit in the season
Choice
of croissant, Danish Pastries or Toast
Freshly
Brewed Coffee or Hot Tea
The
American
Choice
of Chilled Juice
Or
Fresh
fruit in the season
Choice
of croissant, Danish pastries or Toast
Cornflakes
or rice crispies with hot or cold milk
Two
fresh farm eggs any style with bacon or ham
Or
two pancakes with bacon, sausage, or ham
Freshly
brewed coffee or hot tea
Ala
Carte Breakfast
Refreshing
Fruit and Juice
Fresh
fruits
Chilled
juice
Freshly
squeezed juice
Cereals
and Pastries
Cornflakes
or rice crispies
Regular
oatmeal
French
toast
Croissants
Danish
pastries
Roll
Toast
Pancake
with bacon, sausages or ham
Continental
Favorite
Panfried
sole file with spinach sauce
Fish
and chips
Panfried
pork chops with apple cream sauce
Grille
sirloin steak with oregano sauce
Chicken
in the basket
Braised
lamb stew
Grilled
fillet or tenderloin with two kinds of mushroom
All
Continental Favorites order will served with soft roll.
Cold
Appetizer
Chicken
salad
Seafood
Cocktail with papaya
Turkey
pastrami
All
salads order will served with soft roll
From
The Soup Kettle
French
onion soup “Au Gratin”
Italian
minestrone soup
Choice
of cream soup
All
soups order will served with soft roll
Salad
Corner
Mixed
salad
Chef’s
salad
Waldorf
salad
All
salads order will served with soft roll
Health
Corner
Poached
fillet of dory with fruits sauce
Steamed
chicken breast with light cream curry sauce
Braised
mixed vegetables in claypot
Fried
vegetarian bee hoon
The
Sandwich Board
“New
park:” hot dog
“New
park” club sandwich
Choice
of sandwiches
The
hamburger “Deluxe”
Minute
steak sandwich
Grill
ham and cheese sandwich
Pasta
and Eggs
Spaghetti
Bolognaise
Spaghetti
Napolitaine
Three
eggs fluty omelets
New
Park Local Specialities
Hainanese
chicken rice
“Oriental”
fried rice
Nasi
goring
Nasi
lemak
Congee
Seafood
claypot
Bak
kut teh
“Chicken”
curry
Sweet
and sour pork
Fried
hokkien mie
Hongkong
noodles
Fried
bee hoon, mee or kway teow
Mee
goring istimewa
Fried
penang kway teow
Singapore
sampler
Beef
hor fun
Crispy
noodles
Claypot
chicken rice
Singapore
laksa
Japanese
Set (Served with rice,
misa soup, pickles and dessert)
Sashimi
set
Maki
sushi set
Tempura
set
Unagi
kabayaki set
Tonkatsu
set
Japanese
Ala Carte
Nebayaki
udon
Tempura
udon
Fotomaki
California
maki
Lunch
: 12.00pm – 02.30pm
Dinner
: 06.30pm -
10.00pm
(Applies
only on Japanese menu)
Ice
Cream and Dessert
Banana
love boat
Blue
island
Strawberry
dream
Chocolate
sundae
Choice
of ice cream
Ice
kachang with ice cream
Chendol
Mixed
fruits platter
Cakes
and pastries
Hot
and Cold Beverage
Soft
drink
Mineral
water
Freshly
squeezed juice
Chilled
juice
Chin
chow
Soya
bean milk
Milk
shake
Float
Local
beer
Imported
beer
Guinness
stout
House
wine
Hot
tea
Iced
tea
Japanese
green tea
Hot
Chinese tea
Ovaltine
or Milo
Pasteurized
milk
Hot
chocolate or Nescafe
Freshly
brewed coffee
Espresso
Cappuccino
Decaffeinated
coffee
Latte
Café
mocca
Iced
cappuccino
Local
Beer
Anchor
Tiger
Imported
Beer
Anchor
ice
Carlsberg
Corona
extra
Heineken
Stella
artois
Wine
– White
House
wine
B&G
– Chablis
Lafitte
reserve speciale Bordeaux
Wine
– Red
House
wine
B&G
– Beaujolais Villages
B&G
– Chateau Magnol
Lafitte
reserve speciale Medoc
Champagne
Mumm
Cordon Rouge
Western
Corner
Café
house have one birthday party station, but just for reservation
guest only. Everyday using for guest if no body reservation this
place. This place name is western corner. In café we use this
western corner for a la cart ‘e order. Western corner open not
oftenly just for breakfast until lunch, after that close and for
dinner we just stand by for the busy time, but after finish the busy
we close again. This
section is very special can use for ±40
pax, and the floor made by carpet and than this place also not for
local guest as long as we can put the local guest in other station.
If not so busy if any ala carte order from the guest, or when the
other section in progress, we put the guest the guest at station
one, special section for ala carte order after western corner, but
we also must asking to the guest first they want to sitting there or
the other place, because sometime guest most like it sofa sit and
view in the garden. So let him choose which place they like, as long
as that place hasn’t reservation yet for the other guest.
For
breakfast one of the captain have to handle western corner alone,
because this place just for captain not for waiter or waitress,
sometime only if they need our help we can come and help them. Café
house is consist of three stations and one western corner or
Japanese corner and can use for ±266
pax. There are station 1, station 2a, station 2b and station 3 and
western corner. Every shift the maximal staff is 8 person, include
one or two senior captain in charge. Before we started the job, our
senior captain gives briefing first two his staff. After that he
will put our place or our station to handle by us, one person for
station 1, one person for station 2a, one person for station 2b,
three person for station 3 but sometime just two person and one
person help in station 2, 1 room service and one senior captain in
charge. Station two is having two places or location, one as station
2a in middle of café and as station 2b in front of the window or
garden view.
Senior
captain in charge just as a host (all the senior captain is a man),
he is in front of the café, waiting for the guest and bring them to
table, but if senior captain is not around and guest coming, as a
waiter we have to automatically handle this guest, ask them what we
can do for them. What ever happened in café house, guest complains,
or the other trouble the senior captain has to responsible. But if
the guest didn’t pay their bill, or escape, the staff who was
handle this guest have to responsible.
Here’s
How To Taking Order
In
new park café if the guest want to taking order with the waiter or
waitress, we have to know what kind of meal or food they want to
order, because new park café have a lot of kind of food. When we
make a mistake with the taking order and the guest complain we have
to responsible about that.
After
we taking order from the guest and we want to order, we use the
machine for taking the order from the kitchen or Lounge. This
machine name’s is Micros. We use the micros for taking order from
the kitchen or lounge. We have to be careful if we use this machine,
because if something mistake with the order is difficult to repair.
Micros also we can say machine order not captain order but same with
captain order. Micros using following by the instructions of this
machine. Café have 3 micros and the other place just available 1/
place, but all of cashier use micros for the appayment from the
guest. This micros in café got 4 line, from the order micros, there
are: 1 for cashier for handle the payments, 1 for cold kitchen for
all dessert and sandwich order, 1 for hot kitchen for all the main
course order and the other hot food and 1 for lounge for all
cocktail order and other beverage like soft drink.
We
use this machine for orders what guest have been ordered to us or to
the other waiter, in a kitchen or in a bar. This is how to operated
the micros: firstly we make a begin table by follow the table number
of guest sited, and than after that we write total guest, and
looking for the guest ordered by follow the instruction inside the
micros. After all is completed we send the order and automatically
the order will printed in a place follow by the kind of food where
you have been order. After the ordered was printed we have to
ordered again to the cook or to the barman and show the printed
order for make sure the order.
If
the guest want to pay or want the bill, we take the bill from the
cashier and double check what the guest order, because we have to
pay if have something wrong with the micros or payment. After the
bill is ready and we bring to the guest, we have to see how is the
guest paid, they use a credit card or money cash, because new park
giving a special discount 20% for special card there is UOB card,
and discount 50% for Pacific Privilege. For the total price below
Sing $50.00/bill the guest will get one sticker, the guest have to
collect this sticker until 6 and New Park Hotel will give to the
guest food voucher Sing $100.00 for use in café to eat the buffet
or a la carte menu or one night in New Park Hotel for two person.
New
Park Hotel has a lot of promotion for the public holiday, with the
special price. New Park Centra is one of star hotel where there most
popular with the buffet food, between the food is good and
delicious, but the
price
is also cheapest than the other hotel star in Singapore. New Park
Café also popular with the high tea buffet, this buffet available
every weekend, Saturday and Sunday. Open started at 03.00pm until
05.00pm. The food served is local food. And this buffet is never
change with the other kind of buffet.
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