COMMIS 3 -PASTRY
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To work closely under Sous Chef's, Chef de Partie and Demi Chef supervision and carries out his instructions in a professional manner.
Wear a complete and clean uniform and maintains proper personal appearance and hygiene standard.
Cleans and organize Chiller and Freezers before start works and after operation hours.
Understand the content of the Standard Operation Procedure.
To make sure mise-en-place and food items produced, prepared and arranged in a sufficient and efficient manner.
Arrange all food items correctly in chillers and freezers.
Pick up food orders from various stores, receiving and outlets.
Keeps work area/equipments clean and tidy adheres strictly to sanitation and safety standards.
Knowledgeable of monthly food promotion and activities in the outlet.
Performs common duties to all Commis and other duties as may be assigned.
Set up buffet for function, half an hour before the function starts.
Must clear the buffet, after each function.
Ensure proper usage and maintain cleanliness of kitchen equipment and utensils to all kitchen area.
Understand well procedure of leave application and procedure for sick leave.
QUALIFICATION / EDUCATION :
Must possess minimum SPM or any equivalent hospitality related certification
SKILL :
Good communication skill.
Good knowledge in Culinary.
Self-motivated, creative & high enthusiasm.
Job Type: Full-time
Pay: RM1,600.00 - RM2,500.00 per month
Benefits:
- Meal provided
Schedule:
- Rotational shift
Supplemental Pay:
- Overtime pay
- Yearly bonus