eMASCO

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Major Group

Service and Sales Workers

Sub-Major Group

Personal Services Workers

Minor Group

513

Waiters and Bartenders

Unit Group

5132

Bartenders

Minor Unit Group

MASCO Code

5132-01

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Bartender

TVET

TVET scope is based on recognized occupational standards, with emphasis on practical components, psychomotor skills and exposure to training in the industry

Bartender mixes and serves alcoholic and non-alcoholic beverages to customers at bars, counters, or through waiters in establishments such as bars, restaurants, and clubs. They manage the bar area, take and fulfil orders, maintain cleanliness, and ensure compliance with safety regulations, while providing a high level of customer service. The role may involve supervising or assisting other staff to support smooth daily bar operations.

Tasks

Prepare and mix alcoholic and non-alcoholic drinks according to standard recipes.

Serve beverages and selected food items to customers at the bar or service counter.

Take customer orders accurately and efficiently.

Check customer identification to verify legal drinking age where required.

Advise customers on the selection of drinks, including wines and other beverages.

Handle cash and electronic payment transactions accurately.

Maintain bar stock, monitor inventory levels, and restock supplies as needed.

Clean and maintain bar equipment, utensils, and work areas to hygiene standards.

Monitor customer behaviour and ensure a safe and orderly bar environment.

I
Accomodation and Food Service Activities

I561-002-2:2018

FOOD & BEVERAGE SERVICE OPERATION (LEVEL 2) (Level 2)

1013
Hotel, Restaurants and Catering

Skills

Basic

Ability to multitask and manage time efficiently in a fast-paced service environment.

Attention to detail in preparing drinks, handling orders, and maintaining service quality.

Basic numeracy skills for handling payments and cash transactions accurately.

Customer service skills, including the ability to handle complaints and resolve conflicts calmly.

Good communication and interpersonal skills to interact effectively with customers and colleagues.

Specific

Ability to assist in basic food preparation and service.

Ability to manage customer conflicts and handle complaints in a bar environment.

Competency in bar inventory management and stock control.

Competency in operating bar equipment including shakers, blenders, and related tools.

Knowledge in hygiene and health and safety standards for bar operations.

Knowledge in responsible alcohol service practices and legal compliance.

Proficiency in handling cash and operating point-of-sale (POS) systems.

Proficiency in preparing and serving alcoholic and non-alcoholic beverages using standard recipes and mixology techniques.

Additional Info

QUALIFICATION

Sijil Pelajaran Malaysia (SPM) or Equivalent

Related Courses

Claimable Course

e-Latih Online Course

Madani TVET Course

Minor Unit Group

5132-01

Bartender

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