Chef De Commis

TABLE AND APRON SDN BHD; Petaling Jaya; Sur place; MYR 18 000 - 26 000; Plein temps

Résumé du poste

TABLE AND APRON SDN BHD is looking for a Chef De Commis to be a workhorse in our kitchen. You will learn what it takes to work on a tight ship and take on the tasks required for a smooth operation, under heat and pressure, with disciplines and rituals that shape your career as a cook.

You will master basics of knife sharpening, service cookery, and the ritual of making everything from scratch, while maintaining strong hygiene, organizing your station, minimizing waste, and optimizing mise en

Responsabilités

• Prepare & execute prep list as assigned to your station
• Participate in service station rotations as planned by Sous Chef
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Undertake basic cooking duties such as reducing sauces, parboiling food etc
• Conduct stock check in a timely manner
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Participate in daily team meetings

Description du poste

As a Chef De Commis, you are the workhorse in our team. You will learn what it takes to work on a tight ship, and take on all the tasks that is required for a smooth kitchen operation.

You will be exposed to heat & pressure, but also to strong disciplines & rituals that will set you up for your career as a cook. In this role, you will master basics of knife-sharpening, service cookery, and practicing the ritual of making everything from scratch. All of which will set you up to take on your own station in the future.mYou will be required to maintain strong hygiene standards, organization your station, minimize wastage & optimize your mise en place.

You will be reporting directly to the CDPs & Sous Chef.

Job Responsibilities

• Prepare & execute prep list as assigned to your station
• Participate in service station rotations as planned by Sous Chef
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Undertake basic cooking duties such as reducing sauces, parboiling food etc
• Conduct stock check in a timely manner
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Participate in daily team meetings