Commis - The Campus, Ampang

To do food preparation work and basic cooking under the supervision of a Chef De Partie or Section Chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months RESPONSIBILITIES: - Maintaining high standards of hygiene - Preparing the ingredients - Measuring dish ingredients and portion sizes accurately - Dealing with deliveries and stock rotation. - Support Chef De Partie in the daily operation and work. - Work according to the menu specifications by the Chef De Partie. - Keep work area at all times in hygienic conditions according to the rules set by the outlet - Control food stock and food cost in your section. - Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks. - Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. - Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control