Commis 1

Assists and participate the day-to-day activities and functions of kitchen facilities, food items preparation and production in assigned section and ensure that the standard performance are implemented and maintained according to designated task
- Conducts all mise-en-place work required appropriately, completely, efficiently and ensures that all kitchen appliances and areas of responsibilities are clean, neat,' sanitize and presentable
- Complies with and ensures that the Hotels:

- Health, Safety and Hygiene Policy
- House Rules and Regulations
- Grooming and Appearance Standards
- Ensures punctual attendance and adheres to duty schedules as directed by the Exec. Chef
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
- Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists
- Prepares and services all food items according to hotel recipes and standards
- Ensures consistency in taste and presentation of all food items
- Maintains daily mis-en-place and prepares certain food items for the following days duties
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Assumes responsibilities of the Demi Chef in their absence
- Performs related duties and special projects as assigned
- Any other duties that may be assigned by superior from time to time

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

Pay: RM1,800.00 - RM2,100.00 per month

**Benefits**:

- Health insurance
- Meal provided
- Opportunities for promotion

Schedule:

- Afternoon shift
- Day shift
- Early shift
- Evening shift
- Rotational shift

**Experience**:

- Culinary: 3 years (required)

License/Certification:

- Typhoid Injection (required)
- Food Handling Certificate (required)