Commis I- Butchery

To work closely under Sous Chef's, Chef de Partie and Demi Chef supervision and carries out his instructions in a professional manner.
- Wear a complete and clean uniform and maintains proper personal appearance and hygiene standard.
- Cleans and organize Chiller and Freezers before start works and after operation hours.
- Understand the content of the Standard Operation Procedure.
- Makes daily thorough mise-en-place of all items featured on the menu.
- Arrage all food items correctly in chillers and freezers.
- Pick up food orders from various stores, receiving and outlets.
- Keeps work area/equipments clean and tidy adheres strictly to sanitation and safety standards.
- Able to differentiate different cut of vegetables and meats.
- Knowledgeable of different types of cooking methods, soups, basics sauces and dressing.
- To prepare various type ala carte menu item and buffet products.
- Knowledgeable of monthly food promotion and activities in the outlet.
- Performs common duties to all Commis and other duties as may be assigned.
- Set up buffet for function, half an hour before the function starts.
- Must clear the buffet, after each function.
- Ensure proper usage and maintain cleanliness of kitchen equipment and utensils to all kitchen area.
- Perform other duties as assign by Executive Sous Chef or company designated appointee as and when required.

QUALIFICATION / EDUCATION:

- Must possess minimum SPM or any equivalent hospitality related certification

EXPERIENCE:

- Minimum 3-4 years working experience in hotel or restaurant operation.

SKILL:

- Good communication skill.
- Good knowledge in Culinary.
- Highly developed, demonstrated teamwork skills.
- Self-motivated, creative & high enthusiasm.

Pay: RM1,500.00 - RM2,500.00 per month

**Benefits**:

- Meal provided

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay
- Yearly bonus