Job Description

JOB OVERVIEW:

Established in 2008, Fei Fei Crab is one of Malaysia's leading seafood restaurant brands, renowned for its premium live crab dishes, innovative flavors, and exceptional dining experience. With multiple outlets across the country, we are committed to delivering quality food, outstanding service, and memorable experiences while fostering a positive and growth-oriented workplace for our team.

At Fei Fei Crab, we're renowned for our signature crab dishes, fresh seafood, and quality ingredients. We are committed to delivering authentic Chinese seafood cuisine and creating memorable dining experiences for every customer.

As our business continues to grow, we are looking for enthusiastic, reliable, and proactive Service Crew and Kitchen Crew members to join our team. If you enjoy working in a fast-paced restaurant environment, have a positive attitude, and are passionate about great food and excellent customer service, we'd love to hear from you.

Join us and be part of a team dedicated to serving delicious food with exceptional hospitality.

 
KITCHEN HELPER

Job Responsibilities:

• Wash, peel and prepare vegetables and ingredients as instructed.
• Wash kitchen utensils and equipment.
• Clean kitchen workstations throughout the day. 
• Receive and store stocks using FIFO.
• Dispose of food waste properly.
• Restock ingredients and supplies.
• Assist chefs during busy periods.
• Carry out opening and closing cleaning duties.

COMMIS CHEF 1

Job Responsibilities:

• Prepare and cook dishes at the assigned kitchen station in accordance with approved recipes, cooking methods, portion sizes and presentation standards.
• Take responsibility for the daily operation of the assigned station (e.g.wok, fryer, steamer, seafood preparation) and ensure it is fully prepare before service begins.
• Ensure all ingredients, sauces, garnishes and cooking equipment required for the assigned station are ready before lunch and dinner service.
• Monitor incoming orders and prepare dishes accurately within the expected serving time to support smooth kitchen operations.
• Ensure proper storage, labelling, and FIFO rotation of ingredients within the assigned stations.
• Maintain cleanliness and organisation of the assigned station, cooking equipment and utensils throughout the shift.
• Assist with stocks counts and notify Demi Chef or Kitchen Supervisor when ingredients require replenishment.
• Support other kitchen stations during peak service periods to ensure orders are completed on time.

COMMIS CHEF 2

Job Responsibilities:

• Prepare ingredients required for daily operations, including cleaning, cutting, portioning, marinating and seasoning.
• Assist Demi Chef or Commis 1 in preparing dishes during lunch and dinner service.
• Cook simple menu items or side dishes assigned by Senior Chef following recipes and portion standards.
• Ensure the assigned station is fully stocked with ingredients, sauces and garnishes before and throughout service.
• Ensure proper storage, labelling and FIFO rotation of all ingredients.
• Maintain cleanliness of the assigned workstation, utensils and equipment before, during and after each shift/
• Assist with opening and closing kitchen duties, including station preparation and end of the day cleaning/
• Perform other duties assigned by Seniors.

DEMI CHEF

Job Responsibilities:

• Take charge of the assigned kitchen station (e.g wok, fryer, steamer, seafood preparation or garnish station)
• Complete mise en place before service by preparing ingredients, sauces, seasonings and garnishes required for the assigned stations.
• Cook and prepare dishes according to approved recipes, cooking methods and portion specifications.
• Ensure all orders from the assigned station are prepared accurately and served within the required timeframe.
• Guid Kitchen Helpers and Commis Chefs in preparing ingredients
• Minimise food wastage by practicing proper proper control and efficient ingredients usage.
• Maintain cleanliness of the assigned workstation before, during and after service.
• Report equipment malfunctions, ingredients shortage or operational issues to Supervisor or Sous Chef.
• Assist other kitchen stations during peak service periods when required.

KITCHEN SUPERVISOR

Job Responsibilities:

• Supervise daily operations of the assigned kitchen section and ensure all preparation is completed before lunch and dinner service.
• Assigned kitchen staff to their respective stations (e.g. seafood preparation, wok, fryer,steamer)
• Monitor incoming orders and ensure dishes are prepared according to the correct sequence and served within timeframe (FIFO)
• Ensure proper storage, labelling, stock rotation of all food items.
• Ensure hygiene standards and daily cleaning schedules.
• Work closely with the front house team regarding waiting times, sold-out items, special requests and large reservations.

SOUS CHEF

Job Responsibilities:

• Planning daily kitchen operations and allocating duties to each kitchen station (e.g. wok, fryer, steamer)
• Ensure food preparation and ensure all dishes are cooked according to approved recipes, portion sizes and presentation standards.
• Conduct quality checks on food before it is served and ensure consistency across customer orders.
• Testing new dishes or recipes adjustment before menu implementation.
• Provide feedback on cooking method, ingredient quality and portion consistency during recipe trials.
• Train and coach kitchen employees on cooking techniques, food preparation procedures, SOPs and hygiene standards.
• Supervise junior chefs and provide guidance during peak periods.
• Prepare inventory reports weekly. 

Job Requirements

 KITCHEN HELPER

Job Requirements:

• Minimum SPM or equivalent qualification.
• Having kitchen experiences are encouraged to apply.
• Able to work in a fast-paced environment and handle multiple tasks.
• Positive attitude, responsible, and willing to learn.
• Good personal hygiene and awareness of food safety practices.
• Willing to work on weekends, public holidays, and rotating shifts.
• Physically fit and able to stand for extended periods and lift kitchen supplies when necessary.

COMMIS CHEF 1

Job Requirements:

• Diploma in culinary is preferred but not compulsory.
• 1-2 years of relevant kitchen experiences.
• Ability to work independently and under pressure.
• Knowledge of cooking techniques and kitchen operations.
• Good personal hygiene and awareness of food safety practices.
• Willing to work on weekends, public holidays, and rotating shifts.
• Physically fit and able to stand for extended periods and lift kitchen supplies whe necessary.

COMMIS CHEF 2

Job Requirements:

• Diploma in culinary is preferred.
• 1-2 years of relevant kitchen experiences.
• Ability to work independently and under pressure.
• Knowledge of cooking techniques and kitchen operations.
• Good personal hygiene and awareness of food safety practices.
• Willing to work on weekends, public holidays, and rotating shifts.
• Physically fit and able to stand for extended periods and lift kitchen supplies when necessary.

DEMI CHEF

Job Requirements:

• Diploma in culinary is preferred.
• Minimum 2 years of relevant kitchen experiences.
• Leadership experience preferred.
• Ability to work independently and under pressure.
• Knowledge of cooking techniques and kitchen operations.
• Good personal hygiene and awareness of food safety practices.
• Willing to work on weekends, public holidays, and rotating shifts.
• Physically fit and able to stand for extended periods and lift kitchen supplies when necessary.

KITCHEN SUPERVISOR

Job Requirements:

• Minimum 2-3 years of relevant kitchen experiences.
• Experience in supervising kitchen staff.
• Ability to work under pressure. 
• Good personal hygiene and awareness of food safety practices.
• Willing to work on weekends, public holidays, and rotating shifts.
• Physically fit and able to stand for extended periods and lift kitchen supplies when necessary.

SOUS CHEF

Job Requirements:

• Minimum 3-5 years of relevant kitchen experiences.
• Previous supervisory experience.
• Ability to work under pressure. 
• Good personal hygiene and awareness of food safety practices.
• Willing to work on weekends, public holidays, and rotating shifts.

Skills