COMMIS I,II,III

RESPONSIBILITIES:

•  To inform the supervisors of any problems that may arise.
• To ensure that any orders or decisions taken by the supervisors are strictly followed.
• To assist supervisors in ensuring that all SOP(s) are properly implemented and carried out efficiently.
• To undertake any other duties assigned from time to time by supervisors.
• To report any equipment in repair need.
• To prepare all foods according to standard recipes to ensure consistency of product to the guest.
• Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
• To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• To keep floors dry and clean to avoid accidents.
• To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
• To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• To ensure and carry out all activities under these section of the kitchen as per hotel standards and procedures

REQUIREMENTS : 

• Fresh Graduates in Culinary Arts, Hotel and Restaurant management.
• At least 1 years of experience as a Commis.
• Good command of verbal and written English and Bahasa Malaysia.