Commis II

Full Time, onsite
Berjaya Times Square Hotel, Kuala Lumpur
Kuala Lumpur, Malaysia

Salary undisclosed

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JOB REQUIREMENTS

Basic school education secondary level.
Basic knowledge of the principles of cookery.
Proficient in spoken English.
Willingness to further develop and refine skills, and have an eagerness to learn.
Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.
Willing to work on shift and public holidays.

JOB RESPONSIBILITIES

Manage, organize and ensure the smooth running of your particular section.
To maintain a good working relationship with all colleagues and other departments.
To report daily to the Chef de Partie and/or Demi Chef and cooperate with other members of the kitchen team.
To prepare daily task, according to work lists or verbal instructions given by the Chef de Partie or Demi Chef.
Follow verbal instructions given by the Sous Chef, Chef de Partie and Demi Chef at all times.
Ensures that all acquired items are ready to go, well before service.
Takes a professional interest in constantly maintaining a high standard of food preparation.
Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
To maintain an organized, clean and hygienic work area.
To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.
Leaves the work area clean and organized; then hands over to incoming shift workers.
Reports any equipment malfunctioning and problems to the Chef de Partie and/or Demi Chef.
Makes every attempt to prevent any damage, breakage, theft or loss of Resort property.
Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
Informs and consults the Chef de Partie and/or Demi Chef of any problems, discrepancies and happenings with the kitchen operation.
To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine.
To cover for Chef de Partie and/or Demi Chef in their absence.
To collect requisitioned goods from the stores and fridges as directed by the Chef de Partie and/or Demi Chef.
To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
Be fully conversant with all health and safety, fire and emergency procedures.
Maintain a high standard of personal hygiene, dress, uniform and body language.
Be polite and professional in any situation where the image of the Resort is represented.
To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
To attend all scheduled training, even if this falls outside of regular working hours.
To attend briefings and meetings as requested.
To attend any team building and extra-curricular sporting activities as requested.