Deskripsi Pekerjaan
Are you a passionate culinary professional looking to kickstart or advance your career in a dynamic kitchen environment? We are currently seeking a dedicated Commis 2/3 to join our professional culinary team in Glenmarie, Selangor. This is an excellent opportunity for a motivated individual to hone their skills under the guidance of experienced chefs, ensuring the highest standards of food preparation and service are met.
As a core member of our kitchen brigade, you will play a vital role in our daily operations. We pride ourselves on a culture of collaboration and mutual support. We are not looking for someone to work in isolation; we are looking for a team player who understands that our success relies on strong communication, synchronized effort, and a shared commitment to excellence. If you are organized, hardworking, and eager to learn the ropes of a fast-paced professional kitchen, we want to hear from you.
Tanggung Jawab
- Execute daily mise en place tasks with precision and efficiency.
- Ensure all ingredients are prepped, labeled, and stored according to food safety and hygiene standards.
- Support the Chef de Partie and Demi Chef in various stations during busy service hours.
- Maintain a clean, organized, and safe workspace throughout the shift.
- Assist in the quality control of food items, ensuring they meet the restaurant's presentation standards.
- Communicate effectively with team members to ensure a smooth flow of service.
- Follow kitchen protocols and Standard Operating Procedures (SOPs) consistently.
- Assist with inventory management and restocking of kitchen supplies as required.
Kualifikasi
- At least 1-2 years of experience in a professional kitchen environment (Commis level).
- Possess a genuine passion for culinary arts and food preparation.
- Strong team player with a positive, proactive attitude.
- Ability to work in a fast-paced, high-pressure environment.
- Basic knowledge of food safety and hygiene regulations.
- Reliable, punctual, and disciplined.
- Willingness to learn and take constructive feedback from senior chefs.
- Ability to work flexible hours, including weekends and public holidays.