Commis cook

Wyndham Garden i-City; Selangor; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hotel in Malaysia is seeking a diligent culinary professional to maintain high standards of hygiene, respond promptly to guest requests, and ensure food is cooked according to the menu. Responsibilities include collaborating with kitchen staff to uphold food quality and cleanliness in the work area. Applicants should demonstrate a commitment to safety and teamwork in a fast-paced environment.

Responsibilities

• Maintain high standards of hygiene and sanitation.
• Respond courteously to guest requests.
• Cook food according to menu and recipes.
• Work efficiently with kitchen staff.
• Check food quality before serving.

Job description

Responsibilities

• Wears issued uniform and name badge whenever on duty, from “clock-in” to “clock out”.
• Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual.
• Maintains issued uniform including name badge in good, clean condition, without tears or stains.
• Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation.
• Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual.
• Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings.
• Maintains a clean and neat work area.
• Immediately inform sous chef / Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.
• Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.
• Assists (as requested by Management) in emergency duties which are outside those duties as defined under “specific tasks”, but which are determined by Management to be directly and urgently related to guest satisfaction and / or the welfare or safety of guests, employees or hotel assets.
• Maintain the high standard of hygiene and sanitation.
• Maintain the personal grooming.
• Work with other fellow worker in effectively and efficiently.
• Keep tidy and maintain the cleanliness of the work area and kitchen storage.
• Familiar with daily mise en place.
• Familiar with the menu including presentation.
• Work closely with Demi Chef de Partie and or Chef de Partie to achieve the standards.
• Taste and check the food before going out to the guest including quality.
• Follow the duty roster.
• Familiar with kitchen equipment and utensils procedure and usage.
• To cook all food according to menu by following recipe.
• Maintain food quality and good fresh quantity.
• Maintain the rotation of the items used in buffet and functions.
• May be requested to perform other related or unrelated duties as and when required by the management.
• Be familiar with the location of fire prevention equipment such as fire blanket and extinguisher.