Commis 1

About the role

Prepare and cook food in accordance with standard recipes and food preparation checklists, ensuring consistency in quality, taste, portioning, and presentation. Plan, organize, and oversee daily mise en place activities, including portioning, chopping, slicing, grinding, and proper food storage to ensure operational readiness. Lead, guide, and supervise junior kitchen staff in daily food preparation and kitchen operations.

Key responsibilities

• Prepare and cook food in accordance with standard recipes and food preparation checklists, ensuring consistency in quality, taste, portioning, and presentation.
• Plan, organize, and oversee daily mise en place activities, including portioning, chopping, slicing, grinding, and proper food storage to ensure operational readiness.
• Operate kitchen equipment, including stoves, grills, ovens, microwaves, and fryers, while ensuring proper handling and safety.
• Prepare soups, sauces, entrées, vegetables, and à la carte dishes while monitoring workflow, team efficiency, and food preparation output.
• Set up and maintain workstations with adequate par stocks of menu items, ensuring all dishes are prepared and served in a timely manner.
• Lead, guide, and supervise junior kitchen staff in daily food preparation and kitchen operations.
• Assist the Sous Chef and Section Chef in operational planning, work allocation, and supervision to ensure smooth and efficient kitchen operations.
• Monitor stock levels, review preparation checklists, and support inventory control, stock rotation, and periodic stock counts to ensure sufficient supplies.
• Ensure compliance with HACCP, food safety, hygiene, sanitation, and established kitchen safety standards at all times.
• Maintain cleanliness, organization, and safety across all workstations, ensuring kitchen equipment is properly handled and maintained.
• Collaborate with the kitchen team to achieve operational goals, maintain service standards, and support continuous improvement in food quality and presentation.
• Respond effectively to guest feedback and stay informed of hotel operations, functions, and events to support daily kitchen requirements.

Job Requirement

• Possess at least a Professional Certificate in Hospitality, Tourism, Hotel Management, Culinary Arts, or an equivalent qualification.

• Preferably with at least 3 years of working experience in a related field, particularly in food preparation and kitchen operations.

• Credit in SPM English and Mathematics is preferred.

• Possess a positive attitude, strong leadership skills, and the ability to guide and supervise junior kitchen staff.

• Demonstrate strong attention to detail, food safety, hygiene, and service quality.

• Willing to work rotating shifts, including weekends and public holidays.