COMMIS 1

POSITION : COMMIS 1
Preferred Male age 25-50
Minimal experience 1-2 years in a commis 2 position

Key Responsibilities & Duties

Mise-en-place & Prep: Efficiently wash, chop, marinate, and prepare ingredients for daily service, ensuring all items are ready for the Executive Chef, Sous Chef & Chef de Partie.

Cooking & Service: Prepare and cook menu items (breakfast, lunch, or dinner) to hotel standards, focusing on proper seasoning, portion control, and presentation.

Hygiene & Safety: Maintain a clean, organized, and sanitary workstation, following food safety regulations and proper storage procedures (FIFO).

Stock Management: Assist in monitoring kitchen inventory, tracking food wastage, and notifying supervisors of low stock or excess items.

Team Support: Work closely with the culinary team, assisting other sections during busy periods.

Requirements
Experience: At least 2-3 year of professional kitchen experience in Hospitality

Skills: Strong culinary basic skills, understanding of food safety, and ability to handle kitchen equipment.
Qualifications: Culinary certificate, SKM (Sijil Kemahiran)

Attributes: Reliable, able to stand for long periods, and capable of working in a high-paced team environment.