Commis I

TROVE Hotel Johor Bahru
17 January 2020


  • Prepares and services all food items according to hotel recipes and standards.
  • Ensures consistency in taste and presentation of all food items.
  • Maintains daily mis-en-place and prepares certain food items for the following days duties.
  • Has the ability and flexibility to be scheduled for opening and closing shifts in the CafĂ© Restaurant and Banquet Production as well as weekends.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef.
  • Assumes responsibilities of the Chef de Partie in their absence.
  • Performs other related duties as required
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