The Demi Chef / Commis Chef is responsible for assisting in the preparation, cooking, and presentation of food in accordance with hotel standards and recipes. The role supports the kitchen team in maintaining food quality, hygiene, and operational efficiency while ensuring a positive dining experience for guests.
Key Responsibilities
Food Preparation & Production
- Prepare, cook, and present food according to approved recipes and hotel standards.
- Assist in daily mise en place and food preparation activities.
- Ensure consistency in food quality, taste, portioning, and presentation.
- Support the kitchen team during breakfast, lunch, dinner, banquets, and special events.
- Assist in preparing ingredients, sauces, garnishes, and other menu items as required.
- Ensure all food items are prepared and served within established timelines.
Kitchen Operations
- Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.
- Ensure proper handling, storage, and labeling of food products.
- Monitor stock levels and inform supervisors of shortages or replenishment needs.
- Minimize food wastage and follow portion control guidelines.
- Assist in receiving and checking food deliveries when required.
Food Safety & Hygiene
- Adhere to food safety, hygiene, and sanitation standards at all times.
- Ensure compliance with HACCP, local health regulations, and hotel policies.
- Practice safe food handling procedures and proper temperature control.
- Maintain personal hygiene and professional appearance standards.
Teamwork & Communication
- Work closely with other kitchen team members to ensure smooth operations.
- Follow instructions from senior chefs and supervisors.
- Support colleagues during peak service periods and special events.
- Participate in training sessions and continuous learning opportunities.
Quality Control
- Ensure all dishes meet the hotel's quality standards before service.
- Report equipment malfunctions, safety hazards, or operational concerns to supervisors.
- Assist in maintaining kitchen standards and continuous improvement initiatives.
Requirements
- Certificate, Diploma, or relevant qualification in Culinary Arts, Hospitality, or related field is preferred.
- Previous kitchen experience in a hotel, restaurant, or catering environment is an advantage.
- Basic knowledge of food preparation, cooking techniques, and food safety standards.
- Ability to work in a fast-paced environment.
- Strong teamwork and communication skills.
- Willingness to work shifts, weekends, and public holidays.
Key Performance Indicators (KPIs)
- Food Quality and Consistency
- Compliance with Food Safety and Hygiene Standards
- Kitchen Cleanliness and Organization
- Food Wastage Control
- Timely Food Preparation and Service
- Teamwork and Operational Support
- Guest Satisfaction and Feedback
- Compliance with Standard Recipes and Portion Control
- Free Duty Meals
- Uniform
- Birthday Leave
- Annual Leave
- Sick Leave
- Marriage Leave
- Compassionate Leave
- Maternity / Paternity Leave
Job Location
No 22, Menara 8, Jalan Yap Kwan Seng,
Click to view the location on Google maps
