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Commis Cook (Banquet)

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-          Maintains a clean and neat work area.

-          Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.

-          Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.

-          Assists (as requested by Management) in emergency duties which are outside those duties as defined under ‚ÄĚspecific tasks", but which are determined by Management to be directly and urgently related to guest satisfaction and / or the welfare or safety of guests, employees or hotel assets.

-                     - Familiar with daily mis en place.

-                    -Familiar with the menu including presentation.

-                    - Work closely with Demi Chef de Partie and or Chef de Partie to achieve the standards

                   -Taste and check the food before going out to the guest including quality.

-                     -Follow the duty roster.

-                    -Familiar with kitchen equipment and utensils procedure and usage.

-                    -To cook all food according to menu by following recipe.

-                     -Maintain food quality and good fresh quantity.

-                     -Maintain the rotation of the items used in buffet and functions.

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