Job Description

Love food and fast kitchens? Join our team and start working with us at Wild Table Hospitality Sdn Bhd, where we create seasonal, locally inspired menus for neighbourhood dining and private events.

We care about honest cooking and a friendly crew. As a Commis Chef or Demi Chef you will help build new daily specials, refine prep systems, and support our chefs to scale consistent quality across busy shifts.

Why Join Us

• Build practical skills by working on a varied a la carte menu and weekend events, with daily hands-on learning sessions.
• Expand your culinary toolkit through rotation across stations, giving experience in sauces, grill, and cold prep.
• Gain exposure to local suppliers and seasonal produce, improving your understanding of sourcing and flavour pairing.
• Work in a supportive kitchen where mentorship matters, preparing you for Demi Chef or Chef de Partie roles within 12 to 24 months.

Job Requirements

Responsibilities

Kitchen Prep & Production

• Prepare mise en place and component items to recipe standards so service runs without delays.
• Execute assigned dishes during service, following portioning, timing and plating guidelines precisely.
• Work with senior cooks to develop and test daily specials during quieter periods and adapt recipes as directed.
• Keep your station clean, restocked and ready for the next service to maintain steady flow.

Service & Quality

• Deliver consistent plating and portion sizes to meet our presentation and flavour standards on every ticket.
• Carry out temperature and taste checks and act on any quality or safety concerns before dishes leave the pass.
• Coordinate timing with front-of-house for large orders and special requests to ensure smooth guest service.
• Complete pre- and post-service checks and clear handover notes so the next shift can start confidently.

Operations & Safety

• Follow food safety procedures including correct storage, labelling and stock rotation to reduce waste and risk.
• Assist with inventory counts, basic ordering and simple wastage reduction measures to keep staples available.
• Report equipment faults promptly and perform basic cleaning or maintenance tasks as instructed by senior staff.
• Supervise or support junior commis during busy periods and provide clear, calm direction on service duties.

Requirements

Qualifications & Experience

• Minimum 1 year of kitchen experience in a professional restaurant or hotel, ideally with a la carte service.
• Relevant culinary certificate or diploma is preferred but not mandatory if you can show strong hands-on skills.
• Previous experience in a professional kitchen is an advantage and will be considered during selection.
• Available to work rotating shifts, weekends and public holidays as required by service schedules.

Hard Skills & Knowledge

• Confident knife skills and comfort with basic techniques such as sautéing, roasting and grilling.
• Practical knowledge of food hygiene and handling, with familiarity with HACCP or local food safety practices preferred.
• Able to follow written recipes, scale portions and maintain consistent plating under pressure.
• Comfort operating commercial kitchen equipment including ovens, grills, fryers and portioning scales.

Soft Skills & Qualities

• Reliable, punctual and disciplined with a positive attitude during busy services and good attendance.
• Clear communicator who takes direction well and coordinates effectively with chefs and front-of-house staff.
• Organised with strong time-management and multitasking ability to handle peak service periods.
• Physically fit for long standing shifts and able to meet health requirements; valid typhoid vaccination and food handler certificate are required.

Compensation & Benefits

• Daily hands-on learning and practical skill building across a varied a la carte menu and weekend events.
• Station rotation to expand your culinary toolkit with experience in sauces, grill and cold prep.
• Exposure to local suppliers and seasonal produce to grow your understanding of sourcing and flavour pairing.
• Supportive kitchen culture with mentorship aimed at preparing you for Demi Chef or Chef de Partie roles within 12 to 24 months.

Skills