Komisen 1,2,3

Prepare, arranges and serves all food according to the standard set by the Hotel or Executive Chef - Prepare daily mis-en-plas, preparation, cutting and arranging or setting of food as per briefed or instructed. To assist the outlet’s replenishment over peak hours - Follow the daily routine task given by supervisor - Make use of standard recipe/s and portioning instruction or training whenever possible - Assisting in testing and try out new recipe/s on creation - Assist controls cost by minimizing spoilage, wastage and accessing portioning or food surplus - Attend training classes, briefing and take instruction or suggestion for improvement - Follow established procedures and perform special duties as may be assigned by his supervisors - Handles machines, furnitures, equipments and utensils the proper way and clean them after use, to keep in lock and safe place - Cleans refrigerators or place of work, work tables and ensures that working area are clean and hyginic at all times - To undertake any related task or job nominated by the Demi Chef or Chef De Partie that may fall within his/her competence or capability.
BRH ETHOS - Our Culture, Our People, Our Pride BRH VISSION - To be Malaysia's preferred nature conference resort BRH MISSON - We passionately delight our customer with memorable experience
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent