Job Description

Job Summary

Ready to cook up something meaningful? Join our kitchen crew and bring consistent, tasty burgers to customers every service. We are a growing F&B team focused on reliable quality and clear processes, and working with us at TF BURGER SDN. BHD. means you will be part of a hands-on kitchen that cares about product standards, cleanliness, and steady service.

As a Commis 1 you will be a builder on the line. You will establish and maintain station readiness, translate recipes into consistent plates, and coach junior cooks to meet our timing and quality targets. Your work keeps service smooth and helps us scale operations while keeping food safety and stock control front of mind.

Your Growth & Impact

• Develop practical leadership by supervising Commis 2 and Commis 3 and guiding daily line tasks in busy shifts.
• Sharpen technical skills in grilling, frying, plating and assembly while working to our recipe and time standards.
• Improve operational discipline by running opening and closing checklists, stock counts, and FIFO storage routines.
• Position yourself for career progression through hands-on experience with quality control, waste tracking, and food safety systems aligned to KKM and HACCP principles.

Job Requirements

Responsibilities

Station Leadership

• Prepare and maintain your station so it is service-ready every shift, including mise en place and equipment checks.
• Supervise and guide Commis 2 and Commis 3 during busy periods, assigning tasks and keeping the line coordinated.
• Coach junior cooks on timing, portioning and recipe steps to keep plates consistent across services.

Line Production & Quality

• Translate recipes into consistent burgers by grilling, frying, assembling and plating to our quality and time standards.
• Control portion sizes and presentation so each order matches our product specifications.
• Work with the line to meet service tempo and reduce ticket times without compromising food quality.
• Monitor finished dishes for taste, temperature and visual standards before service.

Operations & Safety

• Run opening and closing checklists, perform stock counts and follow FIFO storage routines to keep inventory accurate.
• Keep your station and shared areas clean and organised to meet hygiene expectations during service.
• Follow kitchen SOPs and report equipment or safety issues promptly to maintain a safe work environment.

Requirements

Qualifications & Experience

• Minimum 1 year of experience in the Food & Beverage industry in a kitchen role.
• Possess SPM, Sijil Kemahiran Malaysia, Diploma in Culinary Arts or a related qualification.
• Previous experience as a Commis 1 or working on a kitchen line in a restaurant, cafe or hotel is an advantage.
• Practical experience in busy service environments is preferred.

Hard Skills & Knowledge

• Proven skills in food preparation, grilling, frying and station handling.
• Comfortable following recipes, portion controls and time standards to deliver consistent plates.
• Familiar with basic stock management, FIFO routines and kitchen SOPs to reduce waste and maintain supply.
• Understanding of food hygiene principles; awareness of KKM and HACCP practices is a plus.

Soft Skills & Qualities

• Disciplined, proactive and detail oriented with a strong team attitude.
• Able to work efficiently under pressure in a fast-moving kitchen and maintain focus during peak service.
• Good communication skills and a responsible approach to assigned tasks.
• Willingness to learn, accept feedback and help train newer team members.

Skills