Commis

Under the guidance of senior chefs, you will assist in the preparation, cooking, and presentation of a wide range of Western and Asian dishes. This role requires a passion for culinary excellence, attention to detail, and a willingness to continuously develop your culinary skills. As a Commis, you will contribute to delivering exceptional dining experiences through consistent food quality, efficient kitchen operations, and adherence to food safety standards.

Food Preparation and Cooking

• Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.
• Assist in the preparation of a variety of Western and Asian cuisine, including but not limited to local, Chinese, Malay, Indian, and Continental dishes.
• Support senior chefs in the execution of daily kitchen operations and service requirements.
• Ensure ingredients are properly prepared, stored, and handled in accordance with food safety standards.

Culinary Knowledge and Execution

• Develop and maintain a strong understanding of Western and Asian cooking techniques, ingredients, flavours, and presentation styles.
• Assist with the preparation of stocks, sauces, soups, marinades, pastries, and other kitchen fundamentals.
• Follow kitchen standards to ensure consistency in taste, quality, and presentation across all dishes.
• Handle assigned sections efficiently and support other kitchen stations when required.

Quality Control and Guest Satisfaction

• Ensure all dishes meet the hotel's quality, presentation, and service standards before being served.
• Assist in maintaining consistency in food quality during busy service periods.
• Respond positively and professionally to operational requirements to enhance guest satisfaction.

Hygiene, Safety and Compliance

• Maintain a clean, organised, and hygienic work environment at all times.
• Follow proper food handling, storage, sanitation, and HACCP procedures.
• Comply with all health, safety, and hygiene regulations, as well as company policies and procedures.

Inventory and Stock Management

• Assist in receiving, checking, and storing kitchen supplies and ingredients.
• Monitor stock levels and report shortages or quality concerns to senior chefs.
• Minimise food wastage through proper stock rotation and portion control practices.
• Minimum 1 year of experience as a Cook, Trainee Cook, or Commis Chef in a 4-star or 5-star hotel, resort, or reputable restaurant.
• Basic knowledge and practical experience in both Western and Asian cuisine , including common cooking techniques, ingredients, and food preparation methods.
• Ability to prepare a variety of Western dishes, Asian dishes, sauces, soups, and basic desserts.
• Knowledge of both hot kitchen and cold kitchen operations.
• Understanding of basic knife skills, food presentation, and portion control.
• Familiarity with kitchen equipment and standard operating procedures in a professional kitchen environment.
• Familiarity with local Malaysian cuisine and international culinary standards will be an added advantage.
• Understanding of food safety, hygiene, and sanitation practices.
• Ability to work effectively in a fast-paced and high-pressure kitchen environment.
• Strong teamwork, communication, and organisational skills.
• Positive attitude, willingness to learn, and commitment to continuous professional development.
• Physically fit and able to work in hot, humid, and demanding kitchen conditions.
• Flexible to work shifts, weekends, and public holidays as required.