50 commis jobs found

The Commis is responsible to prepare a consistent, high-quality food production in kitchen. He/ She will be responsible for assisting Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish. Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the...

JOB SUMMARY A Commis is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets. CORE WORK ACTIVITIES As a Commis, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: CANDIDATE PROFILE Education and Experience Fresh graduate or 1 year experience in related field. SPMV/Certificates, Diploma or Degree in Culinary Arts or related. Positive attitude. Good communication skills. Ability to work under pressure. Proven ability to work with a team and to follow instruction. A passion to learn and a drive to succeed in a culinary/hospitality career. Proof of completion in...

The Commis assists in creating optimum guest satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Responsibilities Prepares and presents food in relevant food production area conforming to the requisite standards. Collaborates with other members of the department in ensuring that operational matters are handled timely to exceed guests’ expectations. Conforms to the standards of hygiene and cleanliness in all kitchen and related areas. Maintains a professional and positive working experience in delivering exceptional culinary experience at all time. Completes mise-en-place and preparation procedures ensuring the elimination of potential wastages. Requirements Hospitality or Culinary school graduate Sound knowledge of working practices of the kitchen Able to perform independently as well as a contributing team player Must have the right to work in Malaysia Only successful candidates will be...

Commis chefs are often chefs in training, working alongside the chef de partie and assisting in the basic needs of the kitchen. Preparing ingredients, keeping an inventory, taking charge of organizing and keeping a clean workspace, and properly presenting food items are all part of the commis chef's responsibilities.

Commis is responsible to ensure and follow training standards of the kitchen to prepare high quality food taste and presentation of all operation. To engage in preparing and cooking food, to ensure an efficient, profitable and smooth operation at all times following the instructions of the Chef. Cook and do the food presentation. Follow standard recipe to cook all the food. Ensure that all machines, furniture (fridge’s, benches, etc.), equipment and utensils are clean and in working condition at all times. Checks all areas assigned in regards to sanitation and hygiene contamination of any kind. Ensure the kitchen is always in a safe condition, so as to prevent accident. Maintain good relationship with all departments to avoid frictions of any kind. Maximize personal and team members’ productivity and morale, whilst consistently maintaining discipline, following hotel guidelines and local legislation. Ensure you are in proper uniform, well-groomed...

We are looking for muslim kitchen helper or commis cook to assist in preparing asian cuisine for our restaurant.

KEY RESPONSIBILITIES  1.  Support the executive chef,  sous chef, chef de partie as well as other kitchen employees in food production 2.  Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates 3.  Assists  the CDP in the production of different foods for example vegetables, meats and pastries 4.  Assists the head chef in ensuring that food is prepared and served to the client on time 5.  Assists the executive chef in ensuring the health and safety standards are upheld in the kitchen.

Under the general guidance and supervision of the Executive Chef and within limits of established Eastin Hotel Penang policies, assist in overseeing and directing all aspects of the kitchen operation.

Job Responsibilities:- • Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients. • Assisting kitchen staff to unload food supplies from delivery trucks. • Properly washing and drying all dishes, utensils, cooking instruments and cutting boards. • Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places. • Packing take-out orders as needed. • Removing garbage, replacing garbage bags, and washing garbage cans. • Mopping and sweeping the kitchen areas as required. • Storing ingredients and food items according to food safety standards. Qualifications:- • Candidate must possess at least a SPM or Diploma in Hospitality Management or equivalent. • Must be able to communicate in BM and English. • At least 2 years of exposure in the related field.

Works in the designated station as set by Executive Chef and/or Sous Chef. Responsible to maintain cleanliness, sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Monitoring stocks and disposing of expired ingredients. Preparing basic salads and sauces for meals, as directed by the chef.

Job description • Follow proper food handling procedures • Pick the ingredient according to the recipe / menu • Assist assistant cook in food preparation   Job requirement • Certificate / Diploma in Hotel Management • SPM with minimum 9 months related working experiences • Basic cooking knowledge • Able to communicate in English, Bahasa Malaysia or Mandarin

Be always punctual for scheduled shifts and keep a good attendance record. Maintain high cooking standard with the basic cooking skills and the hygiene regulation. Work closely with the Chefs to ensure the kitchen is running smoothly and efficiently. Prepare and cook the food dishes according to the recipes consciously. Inform your direct superior about the stock control. Attend and assist to every food training conducted by the Sous-Chef or the Chef Ensures that customers are served quality food at all times. Check the products upon delivery in accordance with the purchase order and invoice. Make sure there is a good food rotation in the store room, refrigerator and freezer. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control. Maintain the usual kitchen hygiene standard on a daily base, inside & outside. Keeps the kitchen, dishes and storage areas clean and organized....

Duties and Responsibilities: Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to organise the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide...

-Accurately measuring meal ingredients for the Chef de Partie. -Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. -Preparing basic salads and sauces as directed by the Chef de Partie. -Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. -Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. -Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. -Performing basic cleaning duties and ensuring that workstations are properly sanitized. -Plating and presenting meal items as per the Chef de Partie’s instructions.

Ensure all food items are prepared according as per requirement. Maintain cleanliness continually by throwing away trash, wiping down work area, cleaning equipment, and returning utensils. Operate, maintain, and clean deep kitchen equipment according to instructions. Receive and store food according to standards. Perform duties in accordance with company standards, policies, and guidelines, and applicable laws and regulations. You will be provided with:   EPF, SOCSO, EIS Medical Leave Annual Leave Public Holidays Duty Meals Accommodation provided on sharing basis

To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage . To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef. To keep high standards of personal hygiene, clean uniform and overall camaraderie.

• Maintain the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation in accordance with GBW Hotels Policy and Procedure. • Providing a consistently high standard of food preparation & presentation. • Assist in establishing the identity of the outlet by providing the standards of food presentation required by each outlet. • Aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follow the procedures at all times. • Maintain and clean all work areas, kitchen equipment, and utensils to the high standards of cleanliness and hygiene required by the hotel. • Co-ordinate with colleagues whenever necessary regarding operational problems. • Familiar with the operational procedures of all equipment in the kitchen and operate them in the correct manner to ensure the maximum efficiency and personal safety. • Understand...

To perform various kitchen duties, such as assisting chef in food preparation Responsible for the daily mise-en-place and any duties assigned. Ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a chef. Experience providing excellent customer service in a fast-paced environment. To perform any other duties and responsibilities as directed by the Management

Responsibilities •    Set up his station and ensures there is sufficient mise-en-place, taking into consideration the volume of business expected. •    Has mise en place ready for allocated areas. •    Clears and maintains the equipments and ensures that the working area is clean all time. •    Performs any other duties that may be required by his supervisor.  •    Observes and tests all food being prepare for visual appeal, taste and temperature. •    Ensure that kitchen are left in clean and orderly condition at the end of each service •    Keep a close watch over all materials used by eliminating waste and spoilage. •    Assures that spoiled or servings utensils are not put into use, watching particularly for cracked or chipped china and glassware  •    Make sure that all dishes prepared are uniform and that establish portions and recipes are as per Chef Request. •    Checks maintenance of all equipment located in the area and report to his supervisor if any deterioration...

Job Responsibilities Clean and prepares all basic food items mise en place for both a la carte and buffet. Helps to prepare orders according to the standards procedures. Picked up food requisition from the store and well arrange all the items according to the FIFO (first in first out) system. Cleaning and tidy up the walk-in chiller for fresh items. Maintain proper personal appearance. Checking and refilling the buffet items. To cut and clear food items from the buffet. To avoid wastage of food items. Any other duties that may assigned from time to time or as when required.