Job description

Oversee assigned kitchen section operations and food prep.

Ensure all dishes produced in the section meet quality and taste standards.

Assist senior chefs in managing station stock and minimizing wastage.

Guide and support junior cooks and commis in daily tasks.

Maintain strict sanitation, food safety, and station audit readiness.
                    

Requirements

Proven experience as a Commis or Demi Chef in a busy kitchen.

Strong technical cooking skills and recipe adherence.

Basic leadership and station management abilities.

Passionate about food quality and kitchen efficiency.

Able to work flexible kitchen shifts, weekends, and holidays.
                    

Benefits

Competitive salary package + service point/incentives.

EPF, SOCSO, and EIS statutory contributions.

Staff meals provided during working shifts.

Uniform provided.

Medical and panel clinic coverage.

Career growth and internal development opportunities.
                    

Additional Information

• Age Range of Candidate: 18 to 40 years old
• Experience: 1 year(s)
• Specific Work Location: -