Total 12,410 commis chef job vacancies in Malaysia

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking several experienced and dynamic Commis 2 to join our pre-opening team.

1. Job Purpose:

The Commis 2 is responsible for assisting in the preparation of all food products across various kitchen sections, ensuring they are ready for in-house service or dispatching for delivery.

2. Principal Accountabilities:

1. Coordinate with Chefs to ensure correct quantities for bulk food preparation.
2. Perform cleaning, peeling, and cutting of all food items according to the company’s standards to ensure efficient food service.
3. Follow recipes and cooking procedures precisely to maintain consistency.
4. Ensure the good quality and freshness of food items.
5. Ensure accurate storage of food by using labels and day-dots.
6. Maintain proper cleaning and sanitation of the working area as delegated by the Executive Chef.
7. Handle all working materials and equipment correctly and keep them well cleaned.
8. Report all necessary repairs to the Superior.
9. Follow all statutory hygiene and safety requirements.
10. Perform other duties assigned by management.

3. Communication & Working Relationships:

Communicate professionally with the supervisor in charge to ensure effective coordination.

4. Knowledge, Skills, and Experience:

1. Minimum 1 year of kitchen experience.
2. Proficient in understanding oral and written instructions in English.
3. Ability to handle multiple priorities and work under stress.
4. Maintains all international standards of health guidelines for food preparation and safety.
5. Ability to pass all required job-related tests.
6. Capable of performing manual labor.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking several experienced and dynamic Commis 1 to join our pre-opening team.

Job Purpose

The Commis 1 is responsible to assist the Demi Chef De Partie in preparation of all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery

Principal Accountabilities

1. Assists the Demi Chef De Partie during the preparation, cooking and presentation of food that adhere to restaurant’s recipes and standards
2. Prepares and cooks food to the highest standards to ascertain an efficient food service
3. Ensures that all food items prepared and served are according to established standards and practices
4. Follows all statutory hygiene and safety requirements
5. Knows about the restaurant equipment and stock control and rotation procedures
6. Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

1. Communicates professionally with the supervisor in charge

Knowledge, Skills, and Experience

1. Minimum 1-2 years of kitchen experience
2. Understands oral and written instructions in English
3. Handles multiple priorities and works under stress
4. Maintains all international standards of health guidelines for food preparation and safety
5. Passes all required job-related tests
6. Ability to perform manual labor

Physical Requirements of the job

1. Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
2. Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
3. Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

Job Description:

As a Commis Chef in our Spanish restaurant, you will play an essential role in supporting the culinary team in the preparation and execution of dishes that showcase the diversity and creativity of Spanish gastronomy. Under the guidance of senior chefs, you will have the opportunity to develop your skills and contribute to the creation of memorable dining experiences for our guests.

Responsibilities:

· Assist in the preparation of ingredients and mise en place for various dishes, including chopping, slicing, and portioning ingredients according to recipes and specifications.

· Follow standardized recipes and cooking techniques to ensure consistency and quality in the execution of dishes.

· Learn and develop proficiency in Spanish cooking methods and culinary techniques under the guidance of senior chefs.

· Support the Chef de Partie and other senior chefs in the management of kitchen stations, maintaining cleanliness, organization, and efficiency throughout service.

· Assist in the setup and breakdown of stations, ensuring that all equipment and tools are properly maintained and sanitized.

· Coordinate with other members of the kitchen team to ensure smooth and timely execution of service.

· Work collaboratively with other members of the kitchen team and service staff, providing support and assistance as needed to ensure the success of service.

· Foster a positive and inclusive work environment, contributing to a culture of teamwork, respect, and professionalism.

· Adhere to all health and safety regulations and sanitation guidelines, maintaining cleanliness and organization in all areas of the kitchen.

Qualifications:

· Previous experience in a culinary role, preferably in a professional kitchen environment.

· Basic understanding of cooking techniques, food preparation methods, and kitchen equipment.

Join us in bringing the vibrant flavors and spirit of Spain to life, as we create memorable dining experiences that delight our guests and celebrate the essence of Spanish cuisine and hospitality. Apply now to become a part of our passionate team!

The Commis I will be required to conduct his/her duties in a courteous, safe and efficient manner, in accordance with the standard policies and procedures, ensuring that the highest level of service is maintained.

• Maintaining and creating a strong commitment to a team atmosphere.
• Developing and maintaining product knowledge, facilities and surrounding areas.
• Developing one’s professional progress to enhance and increase quality performance.
• To have very good knives skills and to know basic cuts.
• To be able to prepare fish, meat, vegetables, sauces and stocks.
• To be able to grill, pan-fry, stew, braise, steam and roast.
• To ensure that all stocks are kept under optimum conditions and rotation is managed according to company standards.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

Main Duties:

Financial: Responsible for all food product related cost.

Operational:

1. Understand the basic function of the Hotel kitchen
2. Knows the importance of hygiene & sanitized duties.
3. Maintains kitchen work areas equipment & utensils in clean and orderly condition.
4. Practices proper break-down and storage of all leftover.
5. Keeps all refrigerated food in proper temperature and covered.
6. Supports the Accident Prevention Program and help enforce safe work habits.
7. Maintains good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom.
8. Attends all kitchen meeting.
9. Ensure that food displays are attractive.
10. Maintains proper pars’ & maintain top quality freshness.
11. Ensures that all perishables are kept at the proper temperature.
12. During peak business periods assist line cooks.
13. Assists in prep work as required for next shift.
14. Expected to carry out all reasonable requests by management which he is capable of performing.
15. Is well groomed and takes care of personal hygiene.
16. Any other duties as may be assigned from time to time.

Personnel: Establish Team work

Other Duties: Any other duties as may be assigned from time to time

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

          Prime Function:

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
• Ensure to perform miscellaneous job-related duties as assigned.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

  Operational Management

• Adhere to all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
•  Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
•  Ensure to to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas, equipment's and utensils are always kept as per the standards.

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Join our young and dynamic team.

About The Company

Liberte HR are partnering with our client to open a new modern Filipino restaurant, Hayop, in Amoy Street. Hayop will look to be champion Filipino cuisine locally in Singapore, and represents an extension and elevated interpretation of the popular Philippines-based concept, Manam.

Job Summary

A Commis is responsible for the preparation and execution of the menu items as per the Companys standards and guidelines. Commis will be exposed to the various ingredients and dishes from the menu and play an integral part in ensuring our food leaves the kitchen in a timely manner and with consistently high quality.

Duties and Responsibilities

• Support the Sous Chef in ensuring the smooth running of kitchen operations.
• Prepare and execute menu dishes to the Companys standards.
• Carry out daily kitchen preparation which includes, but is not limited to:Washing, peeling, and/or cutting a variety of vegetables and fruits
  Clean and cut a variety of meats and seafood
  Prepare sauces and condiments
  Prepare all other ingredients and menu components
  
• Carry out daily general kitchen duties which include, but are not limited to:Setting up and cleaning kitchen equipment
  Dishwashing
  Cleaning of kitchen surfaces, floors, and storage areas
  Trash disposal
  
• Adhere to food safety and hygiene standards stipulated by the Government and Company.
• Receive and check food deliveries to ensure they meet purchasing requirements.
• Handle all kitchen equipment properly and ensure they are kept in good working condition.
• Maintain a high standard of personal hygiene and grooming.
• Assist the service team with any preparations should the team be short handed and only when kitchen operation permits.
• Any other duties as assigned by the Sous Chef

Requirements

• Basic Food Safety Course Level 1
• Minimum 6 months of working experience in a professional kitchen
• Ideally a formal culinary training certificate
• Positive can-do attitude
• Excellent personal hygiene and well-groomed
• Take ownership of your work
• Self-motivated Team player
• Ability to work independently and in a team
• Friendly and courteous

Profile

Knowledge and Experience

• Minimum Primary school education
• Minimum 2 year of relevant experience in a similar capacity
• Oral proficiency in English language

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Join our young and dynamic team.