Commis I

QUALIFICATION REQUIREMENTS:

• Reading, writing and oral proficiency in the English and Bahasa Malaysia.
• To have attended a catering college or trade course or have completed an apprenticeship at a respected establishment, and they could have up to four years total experience.
• Demonstrate a willingness to improve their skills and knowledge and display an eagerness to work in our establishment.
• To have an idea of their chosen proficiency field within the kitchen establishment would be an advantage.
• Due to the high level of training required to ensure proficiency, the person should display a profile of being open to training and gives the appearance of being able to understand or to grasp the training that will be given.

PURPOSE AND JOB FUNCTION

The Commis are an important part of the Kitchen brigade, as they backup the Senior Commis and are very much the workers in the kitchen. Commis are newly qualified (having completed an apprenticeship or Catering college training), with some working for a few years and other just starting out in the profession, but all are learning the skills required to become a professional chef. They will be asked to improve themselves by attending Hotel and Kitchen training courses, and their goal is to thoroughly learn the basic of their jobs. They are to work to pass proficiency and skills tests to work towards promotion towards a more senior position.

JOB DESCRIPTION OF COMMIS

• Prepare food and provide prompt, courteous, and accurate service to all the customers as per organizational standards of quality, as directed.
• Control food wastage without compromising on food quality.
• Prepare all place in production sections for smooth kitchen operation, as directed.
• Ensure hygiene and cleanliness of his/her area at all the times.
• Assist chef de partie in implementing and following organizational standards on food quality, preparation, and presentation.
• Be responsible for maintaining all kitchen equipment in his/her area in good working condition.
• Take responsibility for adherence to all organizational policies and procedures.
• Maintain complete hygiene in his/her work area and adhere to the HACCP standards.
• Ensure exact collection of perishables, grocery, and meat/fish items as per the storeroom requisition.
• Ensure timely cleaning and sanitization of all the equipment and tools in appropriate hygienic manner.
• Recommend daily requirement from store room to the chef de partie.
• Maintain daily log book and registering equipment issues, and any critical information to be passed on to higher authority.
• Recommend quality status on all the products in his/her kitchen to chef de partie.
• Provide assistance to all subordinates and peers of various kitchens.
• Promote excellent relations and professionalism among all staff in his/her kitchen and with related departments.
• Coordinate with other food and beverage section, engineering/housekeeping, etc. Whenever required.
• Ensure appropriate and professional communication with all the team members at all given times.
• Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multi-functionality.

Job Types: Full-time, Permanent

Pay: RM2,100.00 - RM2,400.00 per month

Benefits:

• Health insurance

Schedule:

• Fixed shift
• Rotational shift

Supplemental Pay:

• Overtime pay
• Yearly bonus