Thriven Global Berhad Hiring! Full Time Commis I in Selangor, Earn up to MYR 2,800 - Ricebowl

Job Summary

The Commis Chef plays a crucial role in the kitchen by assisting senior chefs in food preparation, ensuing the cleanliness and organization of the kitchen, and learning various culinary techniques. This position is ideal for someone eager to develop their culinary skills and advance in the kitchen brigade.

Essential Job Functions

Key Responsibilities

· Assist the Chef de Partie with daily kitchen operations, including food preparation and cooking as assigned by the superiors to meet the standard and quality.

· Prepare ingredients as directed by senior chefs, including chopping, marinating and assembling dishes.

· Maintain cleanliness and organization in the kitchen, adhering to food safety and sanitation guidelines.

· Assist in inventory management by checking and storing deliveries and ensuring that food is properly labeled and stored.

· Learn and follow recipes, techniques and presentation standards to deliver consistent dishes.

· Participate in kitchen tasks such as peeling, cutting and cleaning vegetables, preparing sauces and handling basic cooking tasks.

· Work efficiently under pressure, especially during busy service hours.

· Collaborate with other kitchen staff to ensure smooth and timely service.

· Contribute to maintaining a positive and professional kitchen environment.

· Continuously develop culinary skills through hands-on experience and guidance from senior chefs.

· To prepare and cook food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.

· Maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, fridges, and freezers.

· Ensure that the production, preparation, and presentation of food are of the highest quality at all times.

· Follow good preservation standards for the proper handling of food products at the right temperature and service sequences.

· Correctly use, clean, and maintain all equipment within the food production area.

· Operate, and maintain the equipment and report malfunctioning.

· Ensure all required stock and ingredients are available.

· To promptly report any hazards, unsafe working conditions, or equipment.

· Align working style, working practices, and conduct with Company’s Vision, Corporate Values, and Policies. To always comply with The Code of Conduct.

· Coordination of all aspects of the department’s operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Brand Standards and Procedures.

· To support and be committed to the established program of multi-tasking to ensure maximum productivity.

· Anticipate customers’ needs through observation and offer prompt, efficient service either personally or through effective communication with other employees.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume beverage business.

· Personally responsible for hygiene, safety, and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to the outlet service standards.

· Carry out any other duties as required by management.

Key Function

· Provide a professional, advisory, and executive support service to assist in meeting the strategic goals of the establishment.

· Responsible for the checking and managing of all stocks, requisitions, and equipment on a regular basis.

· Implement control procedures to minimize errors, fraud, and waste.

· Follow the grooming and uniform standards set by the Company.

· Actively promote a healthy/ happy work environment, which cares for customers and associates alike.

Education

· Possess Certificate/Diploma in Culinary Arts or other related disciplines.

Experience and Requirement

· Candidates with a minimum of 1-2 years of experience as a Commis III or II with a specialization in Asian and Western are encouraged to apply.

· Hands-on experience with kitchen equipment.

· Knowledge of sanitation regulations.

· Flexibility to work various shifts.

· Ability to gauge customers’ preferences.

· Good communication and presentation skills.

· Ability to think out of the box and express creativity.

Pay: RM2,400.00 - RM2,800.00 per month

Benefits:

• Free parking
• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person