Commis I

Raia Hotel Port Dickson; Port Dickson; On-site; MYR 20,000 - 31,000; Full time

Job summary

Raia Hotel Port Dickson is seeking a Commis Chef to work under the Sous Chef at the assigned station. The role requires setting up the station on time for each service and preparing all food according to designated recipes.

The candidate must ensure food quality and quantity meet standards, report issues to the Sous Chef or Executive Chef, and be prepared to cross-train in other areas as required. You will assist with same-day and advance prep for other stations and ensure proper storage

Responsibilities

• Work under Sous Chef at assigned station.
• Set up station properly and on time for each service.
• Ensure all food prepared per recipes designated by Sous Chef.
• Ensure quality and quantity meet our standards.
• Notify Sous Chef or Executive Chef of any problems or complaints as they arise.
• Cross-train and be able to work in other areas as needed as directed.
• Assist in same-day and advance preparation for other stations as instructed by supervisor.
• All food items for storage must be covered, dated and labelled.
• Proper food rotation - first in, first out.
• Do not leave your section without performing the final check.

Job description

To work as directed on station of assignment under appropriate Sous Chef

Set up station properly and on time for each service period,

Make sure all food is prepared by recipes designated by Sous Chef

Make sure quality and quantity meets our standard.

Notify Sous Chef or Executive Chef of any problems or complaints as when they arise.

Be able to work in another area when needed and take part in cross training when directed.

Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor

All food items for storage must be covered , dated and labelled

Proper food rotation p first in – first out

Do not leave your section without doing the final check.

Your application will include the following questions:

• How many years' experience do you have as a commis chef?