Kitchen Staff

Food Preparation

• Ingredient preparation: Washing, chopping, slicing, and measuring ingredients as required for dishes.
• Pre-cooking tasks: Marinating, seasoning, and assembling ingredients for cooking.
• Portioning: Ensuring ingredients are portioned correctly for use in recipes.

Cooking

• Cooking food to order: Following recipes to prepare meals efficiently and at the correct temperatures.
• Cooking techniques: Using various methods such as grilling, baking, frying, sautéing, or steaming, depending on the dish.
• Monitoring cooking times: Ensuring dishes are cooked properly, preventing overcooking or undercooking.

Quality Control

• Food presentation: Ensuring food is plated attractively and in accordance with the restaurant’s standards.
• Taste testing: Tasting food to check for seasoning, doneness, and overall quality.
• Consistency: Maintaining the same high-quality standards across all dishes and services.

Cleaning and Maintenance

• Sanitization: Regular cleaning of kitchen tools, equipment, countertops, and surfaces to maintain hygiene and prevent cross-contamination.
• Dishwashing: Washing dishes, pots, pans, and utensils used in the kitchen.
• Waste disposal: Managing food waste, garbage, and recycling according to health and safety standards.
• Maintaining kitchen equipment: Ensuring that all kitchen appliances (e.g., ovens, stoves, refrigerators) are functioning and cleaned regularly.

Safety and Compliance

• Food safety standards: Adhering to health regulations and safety procedures to ensure food is handled, stored, and cooked properly.
• Handling allergies: Being aware of and addressing customers' food allergies or dietary restrictions.

Team Collaboration and Communication

• Teamwork: Working efficiently with other kitchen staff, including chefs, sous chefs, and other kitchen crew members.
• Communication: Clearly communicating orders and any special requests or changes to ensure smooth kitchen operations.
• Assisting others: Helping colleagues with tasks such as plating, ingredient prep, or cleanup during peak times.

Job Types: Full-time, Part-time

Pay: RM1,800.00 - RM3,000.00 per month

Expected hours: 50 per week

Benefits:

• Additional leave
• Free parking
• Meal allowance

Schedule:

• Day shift
• Holidays
• Weekend jobs

Education:

• STM/STPM (Preferred)

Experience:

• Kitchen Staff: 1 year (Preferred)