Commis III

Job Summary

• Responsible for day-to-day operations in the respective outlets - assist to direct,control and coordinate the activities of cook, engaged in preparation and cooking of food to ensure efficient, profitable and smooth food service at all times.
• Maintain high culinary standards according to standard preparation and presentation as prescribed by the Chefs.
• Maintain cleanliness, hygiene and safety in the kitchen at all times.

Roles & Responsibilities

• Assist to direct, control and coordinate the activities of all cook, engaged in preparation and cooking of food to ensure efficient, profitable and smooth food service at all times.
• Ensure that all food prepared and served is according to standard preparation and presentation.
• Ensure the good quality and quantity of food products received from the markets and stores - inform the Chefs immediately on bad or low quality products.
• Ensure no food wastage, minimize spoilage, utilize surplus and portion control.
• Maintain cleanliness, hygiene and safety in the kitchen at all times.
• Ensure that all work area, equipment, machines, storage, utensils, etc are clean and in working condition at all times - inform the Chefs immediately if there is any breakdown or kitchen defect (malfunction).
• Maintain professionalism to ensure efficient and smooth food service at all times
• Respond immediately in a courteous manner to guest requests - if unable to personally fulfill guest requests, immediately notify the Chefs.
• Immediately inform the Chefs upon gaining knowledge of a hazardous situation,emergency or threat to the safety and security of guests, employees or hotel assets.
• Maintain good working relationship with all team members in the culinary department and other departments.
• Perform any other duties that may be assigned from time to time and to work overtime if required under business circumstances.

Job Type: Full-time