Job Description

Key Responsibilities:

Food Preparation:

Support the kitchen team by preparing ingredients, including washing, peeling, chopping, and slicing fruits and vegetables. Accurately measure and portion ingredients according to recipe specifications. Assist in making basic dish components such as sauces, soups, and garnishes.

Cooking Assistance:

Assist senior chefs in cooking and assembling dishes according to standardized recipes and instructions. Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and mixers. Apply various cooking techniques and methods, as taught by senior chefs.

Maintaining Kitchen Hygiene:

Keep workstations clean, organized, and free of clutter. Ensure all kitchen equipment and utensils are cleaned and sanitized regularly. Adhere to food safety and sanitation guidelines, including proper storage of food items.

Learning and Development:

Actively participate in training sessions and workshops to develop culinary skills. Work closely with skilled chefs to learn about kitchen routines, cooking techniques, and overall food preparation processes. Practice and refine cooking skills regularly.

Inventory and Stock Control:

Assist in the inventory management of ingredients and supplies. Help in checking the quality and freshness of ingredients received. Report any stock shortages or quality issues to the supervisor.

Team Collaboration:

Collaborate efficiently with kitchen team members to maintain smooth and organized food preparation and service. Communicate clearly and professionally with team members. Be willing to assist in different areas of the kitchen as needed.

Quality Assurance:

Ensure that all dishes meet the restaurant's quality and presentation standards. Taste and check the quality of food before serving. Maintain consistency in food preparation and presentation.

Health and Safety:

Follow all health and safety regulations, including proper handling and storage of food items. Report any safety hazards or equipment malfunctions to the supervisor immediately. Wear appropriate personal protective equipment (PPE) as required.

Additional Duties:

Perform other tasks as assigned by the Chef de Partie, Sous Chef, or Head Chef. Be flexible and adaptable to changing kitchen needs and priorities.

Qualifications and Skills:

SPM/ diploma or equivalent; culinary school certification is a plus. Previous experience in a kitchen environment is preferred but not essential. Fundamental understanding of food preparation methods and cooking techniques. High attention to detail with a strong focus on food quality, safety, and cleanliness. Ability to perform well in a fast-paced environment and remain calm under pressure. Effective communication skills and the ability to take direction well. A positive attitude, willingness to learn, and teamwork skills.

Working Conditions:

This role involves working in a busy kitchen environment, which may include exposure to heat, noise, and the use of sharp kitchen tools. Ability to stand for extended periods, lift heavy items, and perform physically demanding tasks. Flexibility to work shifts, including evenings, weekends, and holidays, as required.
Job Types: Full-time, Permanent

Pay: From RM1,800.00 per month

Benefits:

Free parking Health insurance Meal provided Opportunities for promotion Professional development
Work Location: In person