全职 Commis 2 工作, 薪水 up to MYR 2,800, The Gardens A St Giles Signature Hotel And Residences Federal Territory 公司招聘中 - Ricebowl

JOB DESCRIPTION:

The Commis 2 is an entry-to-intermediate level culinary role responsible for assisting senior chefs in daily food preparation, cooking, and maintaining kitchen operations. This role ensures food is prepared to established hotel quality, presentation, and sanitation standards while supporting efficient kitchen workflow.

Key Responsibilities1. Food Preparation & Cooking

• Prepare ingredients (mise-en-place) including washing, peeling, chopping, slicing, and portioning meats, seafood, vegetables, and cold items.
• Cook and assemble menu items according to standard recipes, presentation guidelines, and portion controls under guidance from senior chefs.
• Assist in preparing food for both à la carte and buffet services.

2. Station Maintenance & Food Hygiene

• Maintain strict cleanliness, hygiene, and organization of assigned workstations, walk-in chillers, freezers, and storage areas.
• Follow HACCP, food safety, and sanitation protocols, ensuring proper temperature controls, food labeling, and dating.
• Clean, sanitize, and care for kitchen equipment, tools, and utensils properly.

3. Inventory & Cost Management

• Receive, collect, and restock food requisitions from store rooms, applying the FIFO (First In, First Out) system.
• Assist in monitoring inventory levels, reporting low stock, and minimizing food waste.
• Safely store raw ingredients in appropriate temperature-controlled environments.

4. Operational Teamwork & Compliance

• Follow detailed operational instructions from Commis 1, Chef de Partie, and Sous Chef.
• Support team members during peak operational hours and across different kitchen stations as needed.
• Adhere to hotel policies, personal grooming standards, uniform requirements, and workplace safety guidelines.

Qualifications & Requirements

• Education: Certificate or Diploma in Culinary Arts or equivalent vocational training preferred.
• Experience: Minimum 1–2 years of hands-on experience in a hotel, restaurant, or high-volume commercial kitchen.
• Skills:
• Fundamental knowledge of basic cooking techniques, knife handling, and kitchen equipment operation.
• Understanding of food safety regulations and hygiene standards.
• Strong attention to detail, time management, and ability to multitask under pressure.
• Other Requirements: Ability to stand for long periods and flexibility to work shifts, weekends, and holidays.

Pay: RM2,500.00 - RM2,800.00 per month

Work Location: In person