Commis (Tune Hotel @ Klia 2)

You are the main "backbone" of the kitchen. You are qualified and experienced to a high degree and should be striving to move into the Chef De Partie position. You can be a general cook, or specialise in one area such as Bakery, Pastry, Butchery or Garde Manger. Your direct responsibilities create the groundwork without which the chef cannot create great food. Your work gives the kitchen its good name, as you handle most of the practical work.

We don’t go for long winded job descriptions – we all roll our sleeves up and get stuck in wherever needed – but here's an idea of how we see the role;

• Responsible in all the production of the food items in the section, following the recipe cards and quality specifications,
• Initiate requisition and ensure the section has adequate food stocks
• Ensure that the correct quantities are made with the correct Items, and that costs are kept low and within budget
• Take direct control of the junior Commis and Trainees in the section
• Keep high standards of hygiene, safety and sanitation in a proactive manner
• Train all the staff in the section
• Deliver according to the standards and procedures of the kitchen set by the management and chef
• Carry out their designated duties to the best of their abilities