Commis I

• Prepare and cook assigned menu items according to approved recipes and standards.
• Ensure all food preparation is completed within the required timeframe.
• Maintain food quality, taste, portion control, and presentation standards.
• Assist in receiving, checking, and storing kitchen supplies and stock.
• Ensure proper handling and storage of food ingredients following FIFO practices.
• Maintain cleanliness and hygiene of the kitchen, workstations, equipment, and utensils at all times.
• Comply with food safety, HACCP, and health regulations.
• Monitor stock levels and report shortages or wastage to the Chef de Partie.
• Assist in buffet setup, banquet functions, and special events as required.
• Minimize food wastage and maintain cost-conscious kitchen operations.
• Support training and guidance of junior kitchen staff when required.
• Perform any other duties assigned by the Executive Chef or management.

Pay: From RM1,900.00 per month

Work Location: In person