Job Description

Ensure punctuality for all scheduled shifts and maintain an excellent attendance record. Prepare, cook, and present breakfast dishes according to established recipes and standards. Maintain consistently high cooking quality, meeting hygiene and safety regulations at all times. Work closely with the Chefs to ensure smooth and efficient breakfast operations. Monitor stock levels and promptly inform your direct superior for replenishment needs. Receive and check product deliveries against purchase orders and invoices. Ensure proper rotation, storage, labeling, and usage of food supplies to minimize spoilage and maintain cost control. Maintain cleanliness and organization in the kitchen, including storage areas, refrigerators, and freezers. Assist in maintaining daily kitchen hygiene standards both inside and outside of the work area. Participate in food training sessions conducted by the Sous-Chef or Chef. Cooperate with the management team and work collaboratively with all staff members. Perform additional duties as assigned by the Chef or management.
Requirements

Minimum Higher Secondary/STPM/"A" Level/Pre-U or Professional Certificate in Hospitality/Tourism/Culinary Management, or equivalent. Culinary school education is an advantage. At least 2 years' experience in a kitchen setting, preferably with a focus on breakfast preparation. Experience in Asian, Thai, and Italian cuisine is required. Experience in stock control and food ordering is a plus. Ability to work under pressure with minimal supervision. Strong teamwork and communication skills.
Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM3,300.00 per month

Benefits:

Health insurance Meal provided * Professional development