Commis (Cold Kitchen)

Standard Job Responsibilities:

1. Reports for duty 15 minutes early according to work schedule.

2. Clean, crisp complete uniform are to be worn when reporting for duty.

3. Attends daily outlet briefing prior to commencing work.

4. Checks the daily event orders.

5. Cleans all fridges daily and follows FIFO procedures.

6. Picks up store and market delivery from loading dock and stored at respective chillers and dry stores

7. Informs section in charge when going for meal breaks.

8. Reports to section in charge of any discrepancy, guest complaints or equipment malfunction for immediate action

9. Sets buffets and a la carte 30 minutes prior to event.

10. Ensures that strict hygiene level is adhered during food production.

11. Attends any training conducted by section heads or any internal hotel training.

12. To maintain highest discipline level at all time during work.

13. Ensure the entire menu for ala cart must be in places.

14. Food stander must fellow KPI delivery time frame.

15. Prepare meal in according with the portion and quality and standard.

Key Responsibilities/Major Tasks:

1. Ensures high standards of personal presentation and grooming.

2. Exercises responsible behaviour at all times and positively representing the hotel management team

3. Provide consistent high quality products at all restaurants and Banquet events.

4. Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

5. Carries out any other reasonable duties and responsibilities as assigned.

Job Types: Full-time, Fresh graduate

Pay: RM1,700.00 - RM1,800.00 per month

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person