Job Description

2. Key Responsibilities

A. Food Preparation & Production

Plan, prepare, and cook meals according to menus, recipes, and portion standards. Ensure all food served meets quality, taste, and presentation requirements. Supervise and guide Assistant Cooks and Food Service Assistants in daily food production. Ensure that all meals meet hospital dietary standards and instructions from Dietitians. Manage portion control to minimize wastage and maintain cost efficiency.

B. Kitchen Operations & Supervision

Lead the kitchen team to ensure smooth and efficient meal preparation and service. Oversee food distribution and plating during meal service. Coordinate with the Head of Service regarding menu changes, stock, or substitutions. Ensure kitchen equipment is well maintained and report any malfunction promptly. Monitor cleanliness, temperature logs, and compliance with HACCP or food safety standards.

C. Inventory & Cost Control

Monitor stock usage and assist in daily inventory checks. Support in requisitioning raw materials based on menu and production needs. Reduce wastage through proper portioning, storage, and FIFO practices. Ensure cost-effective use of ingredients and resources without compromising food quality.

D. Hygiene, Safety & Compliance

Enforce proper food handling, hygiene, and sanitation procedures among kitchen staff. Ensure kitchen areas comply with food safety, health, and hospital regulations. Participate in audits and corrective action plans related to food safety and cleanliness. Maintain a safe working environment by adhering to all company and safety policies.

E. Leadership & Team Development

Supervise, train, and motivate kitchen team members to improve performance. Ensure teamwork and positive communication between kitchen and service staff. Support management in evaluating staff performance and training needs. Assist in new menu development or improvement of existing recipes.

3. Qualifications & Requirements

Certificate or Diploma in Culinary Arts / Food Preparation or equivalent. Minimum

3-5 years of experience

in kitchen operations, preferably in hospital or catering environment. Strong knowledge of food production, hygiene, and safety procedures. Ability to lead, train, and coordinate a small kitchen team effectively. Physically fit and able to work in a fast-paced environment. Willing to work shifts, weekends, and public holidays.

4. Core Competencies

Leadership & Team Management Food Quality & Safety Awareness Time Management & Organization Communication & Coordination Skills Problem Solving & Decision Making

Antara faedah-faedah yang kami tawarkan:

Faedah perubatan Faedah bersalin Caruman KWSP, PERKESO & SIP Cuti Tahunan,Cuti Sakit,Cuti Umum Khairat Kematian Kenaikan tahunan, insentif prestasi dan Overtime (OT) Bonus berdasarkan prestasi Makanan disediakan Pakaian Seragam disediakan
Job Type: Full-time

Pay: RM100.00 - RM150.00 per day

Benefits:

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