Commis III - Western Kitchen

YOUR DAY TO DAY

• To assist Executive Chef and other senior chefs in the smooth running of Kitchen that all areas of Kitchen are maintained to Hotel Standard

• To prepare food on a daily basis according to business requirements

• Check inventory quality and control stock level to ensure rotation and avoid wastage

• Keep balance between cost control and food quality

• Maintain proper Hygiene & Safety implementation in accordance to HACCP requirements

• Utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu

• Introduces and tests the market with new products which are market-orientated in terms of price and product

• Recycle food wastage manning

QUALIFICATIONS AND REQUIREMENTS

• Diploma or Vocational Certificate in Culinary Skills or related field
• Have knowledge of HACCP and the latest market trends
• 1 years’ experience as a chef including at least 1 years an equivalent combination of education and experience

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. 

We offer promising career opportunities with excellent remuneration packages, on-going professional learning & development, a culture of service excellence and a diversed workplace that celebrates differences.

Applicants who do not hear from us within four weeks should consider their applications unsuccessful. Data collected will be used for recruitment purpose only.