Job Description

Job Responsibilities:

Inventory & Stock:

Receiving deliveries and checking contents.

Organizing and rotating food items (First In, First Out principle).

Monitoring stock levels and reporting shortages to senior chefs.

Checking expiration dates and properly disposing of expired goods.

Maintaining general cleanliness and organization of storage areas.

Food Preparation:

Basic preparation of ingredients (washing, peeling, chopping, slicing).

Weighing and measuring ingredients according to recipes.

Assisting senior chefs with various cooking tasks as directed.

Preparing cold foods and simple dishes.

Hygiene & Safety:

Cleaning and sanitizing workstations, tools, and appliances.

Following all food safety regulations and proper food handling procedures.

Adhering to health and safety standards in the kitchen.

Job Requirements:

Candidate possess at least Diploma/Degree in Culinary or Apprenticeship Course or equivalent. Minimum 1 to 2 years of chef experience in hotel line is preferable or equivalent experience. Proficient to speak, write and read in English, Bahasa Malaysia and Mandarin. Able to communicate in Mandarin will be an added advantage. Basic knowledge of cooking techniques and kitchen operations. Willing to learn new menu and knowledge of cooking. Able to work efficiently in a fast-paced environment. Positive attitude and discipline. Knowledge of budgeting, HALAL, HACCP and Food Safety. Has valid Typhoid Vaccine and Food Handling Course Certificate. Willing to work on shift basis.
Job Type: Part-time

Pay: RM10.00 - RM13.00 per hour

Benefits:

Free parking Meal allowance
Education:

Diploma/Advanced Diploma (Preferred)
Experience:

working experience in four or five stars hotel: 1 year (Preferred) Commis: 1 year (Preferred) Culinary: 2 years (Preferred)
Language:

Tamil (Preferred) Bahasa Malaysia (Preferred) English (Preferred) Chinese (Preferred)
Work Location: In person