Work Location: Kuala Lumpur

Division/Department: Operations

Reports to: Sous Chef

Summary of Function:

Under the general guidance and supervision of the Sous Chef, the Commis will assist in the preparation and service of all sections in the kitchen.

Essential Duties and Responsibilities:

  • Preparing and measuring ingredients and portion sizes accurately.
  • Establish and maintain effective employee relations.
  • Inform on a daily basis the Head Chef / Sous Chef on all relevant information on operational and personal matters.
  • See to it that all food items for the outlets are prepared on time and meet quality and quantity standards.
  • Prepare on daily basis food requisitions as assigned.
  • Maintain cleanliness in all assigned areas, including refrigerators and freezers.
  • Control cost by minimising spoilage, waste, proper storage and exercising strict portion control.
  • Ensure that cost control policies and procedures are followed.
  • Attend training sessions if applicable.
  • Report any equipment on the section which needs repair or maintenance.
  • Ensure freshness and suitability of products used by the kitchen and that they are stored properly.
  • Ensure smooth running of the kitchen during the Sous Chef’s absence.
  • Perform duties common to position and other duties as maybe assigned


  • SPM, Related Culinary Diploma or equivalent is preferred but not necessary.
  • At least 1 year relevant experience in the kitchen or under an apprenticeship program.
  • Fresh graduates or school leavers are encouraged to apply.
  • Ability to work under pressure for long hours in a heated environment.
  • Able to maintain and improve quality, standards and cleanliness of the kitchen.