COMMIS | RM1600 - RM2000 | SUBANG BESTARI

Duties & Responsibilities:
1. Basic knowledge of all sections
2. Ability to work under supervision of a limited range
3. Ability to produce good quality basic food
4. Understanding of health and safety
5. Understanding of basic food hygiene practices
6. Good oral communication
7. Team management skills
8. High level of attention to detail
9. Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you
10. Adaptability to change and willingness to embrace new ideas and processes
11. Ability to work unsupervised and deliver quality work
12. Positive and approachable manner
13. Team player qualities

Requirements:
* Punctual and high level of discipline
* Listen well and communicate in a professional and friendly manner
* Focus on customer satisfaction
* Practice basic safety procedures with respect to equipment and handling hot item
* Be efficient and organized
* Build good relationships with management & co workers
* Maintain a clean work environment
* Keep ingredients & supplies replenished to minimize downtime
* Typhoid Injection - Compulsory
* Food Handling Course by KKM - Compulsory

FOOD AND BEVERAGES SUPPLY