Cook - The FOODtree, Glenmarie Shah Alam

A cook is responsible for preparing and cooking a wide range of food items in a professional kitchen or food service establishment. They play a crucial role in ensuring that the dishes are not only delicious but also safe to consume. The specific duties and responsibilities of a cook may vary depending on the type of establishment they work in, but the core responsibilities typically include:

1. Food Preparation:

• Prepare ingredients by cutting, chopping, and measuring them as specified in recipes.
• Ensure that all ingredients are fresh and of high quality.
• Marinate, season, and coat food items with sauces or spices as needed.

2. Cooking:

• Cook various dishes, including appetizers, entrees, side dishes, and desserts, in accordance with recipes and established standards.
• Monitor cooking times and temperatures to ensure that food is cooked to perfection.
• Grill, fry, sauté, bake, or boil as required for different dishes.
• Adjust seasoning, as necessary, to achieve the desired taste.

3. Kitchen Maintenance:

• Keep the kitchen clean and well-organized.
• Maintain kitchen equipment and tools, ensuring they are in good working condition.
• Monitor food inventory and notify the chef or manager when supplies are running low.

4. Safety and Hygiene:

• Follow all food safety and sanitation guidelines, including proper handwashing, food storage, and cleanliness.
• Adhere to health and safety regulations to prevent accidents and injuries in the kitchen.
• Dispose of waste and food scraps properly.

5. Portion Control:

• Plate and present dishes attractively, ensuring that portion sizes are consistent.
• Monitor food waste and strive to minimize it to reduce costs.

6. Collaboration:

• Work closely with other kitchen staff, such as chefs, sous chefs, and kitchen assistants, to ensure the smooth operation of the kitchen.
• Communicate effectively with servers and waitstaff to meet customer needs and address special dietary requirements.

7. Menu Development:

• Collaborate with the chef to develop new menu items or make improvements to existing ones.
• Provide input on ingredient selection and recipe refinement.

8. Adaptability:

• Be able to work in high-pressure environments and adapt to changing circumstances, such as busy shifts or special events.

Requirements:

• Proven experience as a cook in a professional kitchen or culinary environment.
• Knowledge of cooking techniques, food handling, and safety procedures.
• Ability to follow recipes and adapt to menu changes.
• Physical stamina and dexterity to stand for extended periods, lift heavy objects, and work in a fast-paced environment.
• Excellent time management and organizational skills.
• Teamwork and communication skills.
• A culinary degree or relevant certifications may be preferred but are not always required.

Job Types: Full-time, Permanent

Pay: RM1,800.00 - RM2,200.00 per month

Benefits:

• Dental insurance
• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Fixed shift
• Holidays
• Monday to Friday
• Weekend jobs

Supplemental Pay:

• Overtime pay

Ability to commute/relocate:

• Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)