Job Description

Commis Chef 

• Mise en Place: Washing, peeling, chopping, and measuring ingredients before service starts.
• Basic Cooking: Assisting senior chefs with basic cooking tasks, sauce preparation, and plating dishes according to set recipes.
• Station Maintenance: Keeping work areas, utensils, and kitchen equipment clean, sanitized, and organized.
• Stock Control: Assisting with receiving deliveries, checking ingredient freshness, and organizing stock rotation. 

Floor Crew 

To manage daily customer service, process transactions, and maintain the cleanliness of the dining or retail space to ensure smooth, efficient operations. 

• Customer Service: Welcome guests warmly, answer inquiries, and handle complaints professionally to ensure guest satisfaction.
• Order & Payment Handling: Accurately take orders, process payments through Point-of-Sale (POS) systems, and manage cash registers.
• Floor Maintenance: Clean and clear tables, sweep and mop floors, and maintain the general hygiene of common areas and restrooms.
• Inventory & Stocking: Monitor supplies (such as condiments, napkins, or retail items) and alert management when restocking is needed.
• Team Support: Collaborate with kitchen and management staff to ensure seamless, fast-paced service during peak hours.   

Job Requirements

• Education & Experience: Minimum SPM or equivalent; prior F&B or retail experience is highly preferred but often not strictly required.
• Physical Stamina: Ability to stand for long periods, walk frequently, and occasionally lift heavy items (e.g., trays or stock).
• Soft Skills: Strong communication, positive attitude, and problem-solving skills in a fast-paced environment.
• Availability: Willingness to work flexible shifts, including weekends and public holidays. 

Skills