Job Description

Key Responsibilities

A. Food Preparation & Cooking

Prepare ingredients (cutting, chopping, marinating, measuring) according to recipes and production requirements. Cook basic dishes under supervision of Chef de Partie or Sous Chef. Follow standard recipes to maintain taste, presentation, and quality. Assist in preparing mise en place for daily service.

B. Kitchen Operations

Ensure workstation is clean, organized, and fully stocked. Support senior chefs during busy service hours. Properly label, date, and store all food items. Report any shortage of ingredients or equipment issues to supervisors.

C. Hygiene & Safety

Maintain high standards of cleanliness and food safety (HACCP). Follow all kitchen hygiene procedures, including safe handling of equipment. Ensure sanitized workstations before and after shifts. Adhere to company safety policies and SOPs.

D. Teamwork & Communication

Work closely with Chef de Partie, Sous Chef, and kitchen team. Communicate effectively during service and prep time. Maintain good working relationships with colleagues.

E. Additional Duties

Assist in stock checking and inventory management. Participate in menu development when required. Perform any ad-hoc tasks assigned by management.

JOB REQUIREMENTS

Minimum SPM or equivalent; culinary certificate/diploma is an advantage. At least 1 year experience in F&B kitchen; fresh graduates may be considered. Basic knowledge of food preparation and kitchen operations. Understanding of food hygiene and safety practices. Ability to work in a fast-paced environment. Willing to work shifts, weekends, and public holidays.
Job Type: Full-time

Pay: RM1,800.00 - RM2,300.00 per month

Work Location: In person