Job Description

Food preparation:

Prepare ingredients and cook dishes according to menu specifications and instructions from senior chefs. This includes tasks like dicing, slicing, grilling, and frying.

Station management:

Organize and maintain their designated workstation, ensuring it is clean, tidy, and efficient throughout their shift.

Inventory and ordering:

Manage and monitor food stock and supplies within their section, which can include ordering fresh produce and dry goods.

Hygiene and safety:

Uphold strict hygiene and safety standards, including proper food handling, storage, and sanitation of work surfaces and equipment.

Quality control:

Ensure that food quality, presentation, and consistency are maintained at all times, adhering to the high standards set by the executive or head chef.

Assisting senior staff:

Support the Chef de Partie or Sous Chef with daily operations, and may also help train less experienced kitchen staff.

Menu assistance:

Contribute to the execution of daily menus, including preparing for buffets and special functions.

Cost control:

Assist in controlling food costs by managing wastage and ensuring efficient use of ingredients.
Job Type: Full-time

Pay: From RM2,500.00 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:

Cooking asian food: 3 years (Preferred)
Work Location: In person