COMMIS II

GAYA CENTRE HOTEL; West Coast Division; On-site; MYR 24,000 - 42,000; Full time

Job summary

GAYA CENTRE HOTEL in Sabah is seeking a kitchen assistant to support the hotel’s chefs in preparing and cooking a range of dishes, including buffet and à la carte orders. You will maintain knowledge of menu items, ensure presentation standards, and help uphold high daily quality in the kitchen.

You will handle deliveries, inventory checks, stock control, hygiene compliance, and follow supervisor instructions.

Responsibilities

• Assist the Hotel’s chef(s) in the preparation and cooking of a range of dishes, including assigned kitchen duties.
• Ensure buffet and à la carte orders are prepared, served, and presented to guests’ standards.
• Maintain full knowledge of all menu items, including recipes and presentation standards.
• Ensure the highest standards and consistent quality in daily food preparation.
• Receive deliveries and verify items for quality and accuracy.
• Conduct regular inventory checks of kitchen supplies and notify the supervisor of stock levels.
• Control food stock and assist in managing food costs.
• Maintain hygienic, efficient and safe kitchen operations at all times.
• Maintain high standards of personal appearance and personal hygiene.
• Follow all instructions from the Hotel’s chef(s) and Management.
• Perform other administrative or operational duties as assigned.

Job description

• Assist the Hotel’s chef(s) in the preparation and cooking of a range of dishes, including but not limited to assigned kitchen duties.
• Ensure that buffet and à la carte orders are prepared, served, and presented in accordance with guests’ expectations and the Hotel’s established standards.
• Maintain full knowledge of all menu items, including recipes, methods of preparation, and presentation standards.
• Ensure the highest standards and consistent quality in daily food preparation.
• Report any necessary repairs or faults in Kitchen equipment to superiors promptly.
• Receive deliveries and verify that all ordered items are correct, complete, and of acceptable quality.
• Conduct regular inventory checks of kitchens supplies and notify the supervisor of low or depleted stock.
• Control food stock levels and assist in managing food costs.
• Ensure the kitchen is operated and maintained in a hygienic, efficient, and safe manner at all times.
• Maintain high standards of personal appearance and personal hygiene.
• Follow all instructions given by the Hotel’s chef(s) and/or Management.
• Perform any other administrative or operational duties as assigned by Management from time to time.