
Commis I
- Kuala Lumpur
- Permanent
- Full-time
- Demonstrate sound culinary skills and techniques, and provide basic cooking instruction to junior kitchen staff.
- Possess thorough knowledge of the classification and characteristics of poultry, meat, fish, and shellfish.
- Prepare and cook food items according to established recipes, using correct techniques and equipment to maintain quality standards and ensure proper plate presentation as specified by the outlet or establishment.
- Clean and prepare all food products in compliance with safe, hygienic, and sanitary standards.
- Maintain proper handling, storage, and preparation practices to prevent loss, wastage, or spoilage of perishable items.
- Keep the work area organized and clean at all times, and ensure that all allocated equipment is well-maintained and operated correctly.
- Perform any tasks or duties assigned by the Executive Sous Chef, Sous Chefs, Chef de Partie, or any higher-level chef.
- Min Certificate from Culinary School/College
- 2-3 years of working experience in various kitchen stations
- Attractive remuneration package
- Performance Bonus & Yearly Increment
- Staff Meal
- Free Parking & Uniform
- Medical Coverage including Dependents (Outpatient, Dental, Optical, Maternity, Hospitalization)
- Insurance (Group Term Life & Group Personal Accident)
- Extra EPF Employer Contribution
- Annual Leave, Medical Leave, Compassionate Leave, Study Leave & etc