Commis (Cold Kitchen)

Job Summary:

The commis are to assists the Chef De Partie and Demi Chef De Partie for the day to day preparation and running of his/her assigned kitchen section/area according to the standardize dish/preparation requirement**.**

Duties & Responsibilities:

• To be willing to learn and advance in all levels of cookery and to be able to absorb and recall training and information received.
• To prepare the mise-en-plus for all related production for cold kitchen produce and cook food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• To correctly use, clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment.
• Prepare and present high quality food.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure food stuffs are in a good quality. stored correctly and freshly produce.
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Ensure all works are done according to VE Hotel Food Safety Standards.
• Ensure all food safety record and documentation are fill in in daily basis.

Pay: RM2,100.00 - RM2,300.00 per month

Benefits:

• Free parking
• Health insurance
• Meal provided
• Professional development

Work Location: In person