About this role
Under the guidance of senior chefs, you will assist in the preparation, cooking, and presentation of a wide range of Western and Asian dishes. This role requires a passion for culinary excellence, attention to detail, and a willingness to continuously develop your culinary skills. As a Commis, you will contribute to delivering exceptional dining experiences through consistent food quality, efficient kitchen operations, and adherence to food safety standards.
Food Preparation and Cooking
• Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines. • Assist in the preparation of a variety of Western and Asian cuisine, including but not limited to local, Chinese, Malay, Indian, and Continental dishes. • Support senior chefs in the execution of daily kitchen operations and service requirements. • Ensure ingredients are properly prepared, stored, and handled in accordance with food safety standards. Culinary Knowledge and Execution
• Develop and maintain a strong understanding of Western and Asian cooking techniques, ingredients, flavours, and presentation styles. • Assist with the preparation of stocks, sauces, soups, marinades, pastries, and other kitchen fundamentals. • Follow kitchen standards to ensure consistency in taste, quality, and presentation across all dishes. • Handle assigned sections efficiently and support other kitchen stations when required. Quality Control and Guest Satisfaction
• Ensure all dishes meet the hotel's quality, presentation, and service standards before being served. • Assist in maintaining consistency in food quality during busy service periods. • Respond positively and professionally to operational requirements to enhance guest satisfaction. Hygiene, Safety and Compliance
• Maintain a clean, organised, and hygienic work environment at all times. • Follow proper food handling, storage, sanitation, and HACCP procedures. • Comply with all health, safety, and hygiene regulations, as well as company policies and procedures. Inventory and Stock Management
• Assist in receiving, checking, and storing kitchen supplies and ingredients. • Monitor stock levels and report shortages or quality concerns to senior chefs. • Minimise food wastage through proper stock rotation and portion control practices.
• Minimum 1 year of experience as a Cook, Trainee Cook, or Commis Chef in a 4-star or 5-star hotel, resort, or reputable restaurant. • Basic knowledge and practical experience in both Western and Asian cuisine, including common cooking techniques, ingredients, and food preparation methods. • Ability to prepare a variety of Western dishes, Asian dishes, sauces, soups, and basic desserts. • Knowledge of both hot kitchen and cold kitchen operations. • Understanding of basic knife skills, food presentation, and portion control. • Familiarity with kitchen equipment and standard operating procedures in a professional kitchen environment. • Familiarity with local Malaysian cuisine and international culinary standards will be an added advantage. • Understanding of food safety, hygiene, and sanitation practices. • Ability to work effectively in a fast-paced and high-pressure kitchen environment. • Strong teamwork, communication, and organisational skills. • Positive attitude, willingness to learn, and commitment to continuous professional development. • Physically fit and able to work in hot, humid, and demanding kitchen conditions. • Flexible to work shifts, weekends, and public holidays as required.