Commis I

**QUALIFICATION REQUIREMENTS**:

- Reading, writing and oral proficiency in the English and Bahasa Malaysia.
- To have attended a catering college or trade course or have completed an apprenticeship at a respected establishment, and they could have up to four years total experience.
- Demonstrate a willingness to improve their skills and knowledge and display an eagerness to work in our establishment.
- To have an idea of their chosen proficiency field within the kitchen establishment would be an advantage.
- Due to the high level of training required to ensure proficiency, the person should display a profile of being open to training and gives the appearance of being able to understand or to grasp the training that will be given.

**JOB DESCRIPTION OF COMMIS**
- Prepare food and provide prompt, courteous, and accurate service to all the customers as per organizational standards of quality, as directed.
- Control food wastage without compromising on food quality.
- Prepare all place in production sections for smooth kitchen operation, as directed.
- Ensure hygiene and cleanliness of his/her area at all the times.
- Assist chef de partie in implementing and following organizational standards on food quality, preparation, and presentation.
- Be responsible for maintaining all kitchen equipment in his/her area in good working condition.
- Take responsibility for adherence to all organizational policies and procedures.
- Maintain complete hygiene in his/her work area and adhere to the HACCP standards.
- Ensure exact collection of perishables, grocery, and meat/fish items as per the storeroom requisition.
- Ensure timely cleaning and sanitization of all the equipment and tools in appropriate hygienic manner.
- Recommend daily requirement from store room to the chef de partie.
- Maintain daily log book and registering equipment issues, and any critical information to be passed on to higher authority.
- Recommend quality status on all the products in his/her kitchen to chef de partie.
- Provide assistance to all subordinates and peers of various kitchens.
- Promote excellent relations and professionalism among all staff in his/her kitchen and with related departments.
- Coordinate with other food and beverage section, engineering, housekeeping, etc. Whenever required.
- Ensure appropriate and professional communication with all the team members at all given times.
- Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multi-functionality.

**Job Types**: Full-time, Permanent

Pay: RM2,000.00 - RM2,500.00 per month

**Benefits**:

- Health insurance

Schedule:

- Fixed shift
- Rotational shift

Supplemental Pay:

- Overtime pay
- Yearly bonus