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Commis 2 Pastry Kitchen

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1.    To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

2.    To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

3.    To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.

4.    To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.

5.    To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.

6.    To ensure that all Food Safety System polices and guidelines are followed.

7.    To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.

8.    To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.

 


9.    To liaise closely with the Section Chef, ensuring food quality and preparation techniques are of the highest standard.

10.  To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.

11.  Food Safety and Hygiene: To follow all Food safety System polices and guide lines.

12.  To follow and support the job direction given by section chef.

13.  To follow Double Tree by Hilton Melaka Fire & Safety procedures.

14.  Ensuring all Hotel policies and procedures are correctly observed and followed.

15.  Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.

 


Contact Us

  • Person-in-charge / Department
    KITCHEN PASTRY
  • Email
    mkzmm_hrd@hilton.com
  • Phone
    06 2223384