Job Description

Food preparation:

Measuring, chopping, and preparing ingredients for the day's service (mise en place) and cooking food according to recipes and quality standards.

Assisting senior staff:

Supporting the Chef de Partie, Demi Chef de Partie, or Head Chef by executing their instructions and helping with high-demand production.

Stock and inventory management:

Receiving and storing deliveries, monitoring stock levels, rotating stock to minimize waste, and informing supervisors of low stock.

Kitchen hygiene and sanitation:

Maintaining a clean and organized workspace, sanitizing equipment and surfaces, and adhering to all health and safety procedures.
Job Type: Full-time

Pay: From RM2,100.00 per month

Benefits:

Free parking Health insurance Meal provided
Ability to commute/relocate:

Subang Jaya: Reliably commute or planning to relocate before starting work (Preferred)
Experience:

hotel kitchen: 2 years (Preferred)
Work Location: In person