COMMIS 1 (ME'NATE STEAK HUB SEREMBAN)

• Comply with the conditions of the food hygiene policies.Assist management in hiring,
• training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
• Accepting store deliveries.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
• Control food stock and food cost in his section/kitchen.
• Cook food and prepare top-quality menu items in a timely manner.
• Communicate assistance needed during busy periods.
• Ensure that all stocks are well maintained.
• Ensure that mise en place for food preparation is completed in your section.
• Ensure the quality of the food items.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
• Ensure and prepare mise-en-place for restaurant as per SOP
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Follow and maintain cleanliness and good hygiene practices in the kitchen.
• Inform Chef of excess food items for use in daily specials.
• Inform F&B service staff of available items and available chef special menu.
• Keep work area at all times in hygienic conditions according to the rules set by the restaurant.
• Monitor the quality and quantity of food that is prepared.
• Operate kitchen equipment safely and responsibly.
• Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare fresh ingredients for cooking according to recipes/menu.
• Responsible to maintain food logs.
• Support the Demi, Chef de Partie or Commis II in the daily operation and work.
• Test foods to ensure proper preparation and temperature.
• To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department.
• To assist chef with chopping, packing and helping/learning with dishes.
• Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• Work according to the menu specifications by the Chef de Partie.
• Need to be flexible and willing to help other departments at busy times as and when required.
• Any related task given by superior

Job Types: Full-time, Permanent

Pay: RM2,100.00 - RM2,700.00 per month

Schedule:

• Day shift

Ability to commute/relocate:

• Seremban: Reliably commute or planning to relocate before starting work (Required)