Job Description

• Previous experience in a culinary role or culinary school education is preferred.
• Basic understanding of cooking techniques and kitchen operations.
• Ability to work in a show style kitchen environment and handle multiple tasks simultaneously.
• Strong attention to detail and commitment to food safety and sanitation.
• Willingness to learn and take direction from more experienced chefs.

ResponsibilitiesPrepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete MIS en place and set-up station for lunch and dinner service.

• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, stove, steamer, food processor, mixer, oven, microwave.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• \xc2\xb7Work harmoniously and professionally with co-workers and supervisors.

Cuisine:Malay western style.

• Assist in cooking and assembling dishes as per the established recipes.
• Monitor cooking times and temperatures to ensure food safety and quality standards.

Team Collaboration:

• Work closely with other members of the kitchen team to ensure efficient workflow.
• Communicate effectively with chefs, cooks, and kitchen staff to coordinate tasks.

Cleaning and Maintenance:

• Maintain a clean and organized work area, including proper storage of ingredients and equipment.
• Adhere to sanitation and hygiene standards to ensure a safe working environment.
• To ensure cleaning operation is done daily.

Learning and Development:

• Actively seek opportunities to learn new cooking techniques and expand culinary knowledge.
• Receive guidance and training from more senior chefs to enhance skills and expertise.

Adherence to Standards:

• Follow all established kitchen policies, procedures, and safety protocols.
• Adhere to food quality and presentation standards set by the culinary leadership.

Benefits

• kpi on kitchen sales volume when reach certain targets
• yearly bonus
• overtime as needed
• allowances
• epf socso eis
• 12 days annual leave per year.

Additional Benefits

• EPF / SOCSO / PCB
• Annual Leave
• Medical and Hospitalisation Leave
• Annual Bonus

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