Job Description

Bring steady hands and good taste to a busy kopitiam kitchen. If you enjoy crisp toast, kaya, half-boiled eggs and classic nasi lemak done right, working with us at VS Market Place Sdn Bhd puts you at the centre of morning and lunchtime service for regulars and new customers alike. We run a compact, friendly kitchen that values consistent flavours, speed, and strict food safety.

As a Cook you will be the builder of reliable breakfast and lunch routines. You will shape how our menu is prepared and served by creating clear station setups, streamlining prep tasks, and keeping recipes consistent during high-volume morning and lunch rushes. Your work helps the team serve great food quickly, every single shift.

Your Growth & Impact

• Sharpen your cooking technique with daily practice on kopitiam staples, improving speed and consistency in a real service environment. This hands-on rhythm builds practical skills you can use across F&B kitchens.
• Expand your knowledge of local recipes and portion control by standardising recipes and plating for repeatable taste. This strengthens your ability to deliver reliable results during peak hours.
• Build operational habits for a small kitchen, including station setup, batch prep, and waste control. These skills position you to take more responsibility in future kitchen roles.
• Connect with a tight-knit team that values clear communication and mutual support during rushes. This role helps grow your professional network within the local food scene and prepares you for leadership tasks over time.

Job Requirements

Responsibilities

Morning & Service Execution

• Prepare and cook kopitiam staples like kaya toast, half-boiled eggs, noodles, and nasi lemak to the kitchen standard, following portion guides and recipes.
• Maintain a steady pace during busy morning and lunch periods to keep orders flowing and tastes consistent.
• Plate and finish dishes neatly, handle simple customer requests within SOPs, and communicate order status to front-of-house staff.
• Help set up and close service stations so handover is smooth between shifts.

Prep, Station Setup & Inventory

• Run mise en place each shift: wash, chop, marinate, and prepare sambal, sauces, and stocks for service.
• Receive and check supplier deliveries, rotate stock using FIFO, label and date items, and report low supplies to supervisors promptly.
• Manage batch prep and portion control to reduce waste and speed service during peaks.
• Keep simple prep lists and recipe notes so the team can reproduce flavours across shifts.

Food Safety & Kitchen Operations

• Keep equipment, worktops, and storage areas clean to prevent cross-contamination and meet local hygiene standards.
• Follow SOPs for temperature control, portioning, and safe food handling, and complete required logs when asked.
• Support clear, calm teamwork during rushes and help junior staff maintain station rhythm.
• Prepare kitchen for municipal inspections by keeping certificates and training records accessible.

Requirements

Qualifications & Experience

• Preferably 1 to 2 years working in a kopitiam, hawker stall, or fast-casual F&B kitchen; entry-level helpers with a good attitude and willingness to learn may be considered.
• Familiarity with kopitiam menu items and ability to thrive in early morning and lunchtime shifts.
• Formal culinary education is not required for traditional stalls, though modern kopitiam concepts may prefer a basic culinary certificate or hospitality diploma.
• Most local listings specify Malaysian citizenship or a valid legal work permit; please ensure your work eligibility is in order.

Hard Skills & Knowledge

• Valid anti-typhoid injection certificate as required by municipal councils.
• Completion of the Ministry of Health recognised Food Handler Training Course is strongly preferred.
• Basic knife skills, stove and grill operation, portion control, and simple sauce preparation.
• Ability to follow written SOPs, recipe cards, and temperature/holding guidelines consistently.

Soft Skills & Qualities

• Physical stamina to stand and work through busy morning shifts and handle repetitive kitchen tasks.
• Reliable timekeeping, clear communication, and cooperative attitude in a small team setting.
• Attention to detail to keep flavours consistent and to control waste.
• Coachability and readiness to adopt standardised recipes and processes for predictable results.

Skills