Commis Iii

To ensure customer satisfaction by providing excellent and consistent standard of food in a professional manner. - To conduct all duties in a safe and efficient manner in accordance with the company’s standard operating procedures, ensuring that the quality of food is consistent. - To be familiarized with the recipes and menu including the ingredients, methods of preparation and presentation style. - To ensure the cleanliness and hygiene is maintained in the kitchen. - To be responsible for the production process from mise en place, to cooking and packaging in the production kitchen. - Responsible in ensuring food wastage is minimized. - To be able to anticipate the needs of the customer and to be able to adapt to changes on requests by the customers. - Responsible for event set up for buffet table. - To ensure compliance with workplace Health & Safety and Occupational Health & Safety regulations. - To undertake any additional ad hoc requests.
Provision of food and beverages services in a golf resort, kitchen operation training and consultancy of food production and processing.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent