Job Description

Key Responsibilities

Assist the Chef de Partie in preparing, cooking, and presenting dishes according to recipes and standards. Maintain the highest standards of food quality, taste, and presentation. Ensure all mise en place is prepared and ready for service. Maintain cleanliness and organization of the workstation and kitchen area. Follow proper food handling, storage, and hygiene practices in accordance with HACCP or local health and safety standards. Support the Chef de Partie in managing stock levels, minimizing waste, and rotating inventory. Assist in training and mentoring Commis Chefs or trainees. Report any equipment faults, maintenance issues, or safety concerns to the Chef de Partie or Sous Chef. Participate in menu development and offer creative ideas for new dishes. Adhere to all kitchen policies, procedures, and cost control measures.

Qualifications and Skills

Certificate or diploma in Culinary Arts or a related field. 1-3 years of kitchen experience in a hotel, restaurant, or catering environment. Strong knowledge of cooking methods, ingredients, and kitchen equipment. Ability to work under pressure in a fast-paced environment. Excellent teamwork, communication, and time-management skills. Attention to detail and commitment to maintaining high food standards. Flexibility to work various shifts, including weekends and holidays.
Job Types: Full-time, Permanent

Pay: RM2,200.00 - RM2,600.00 per month

Benefits:

Health insurance Maternity leave Meal provided Opportunities for promotion Professional development
Work Location: In person