Job Description

JOB OVERVIEW:

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

 
Accommodation: Provided
Benefits: EPF, SOCSO and EIS contributions, staff meals
Work Schedule: 6 days per week, shift-based arrangement
Work Locations: Bukit Jalil/ Bukit Bintang/ Chow Kit

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