- Looking for candidates available to work:
- Monday: Morning, Afternoon, Evening
- Tuesday: Morning, Afternoon, Evening
- Wednesday: Morning, Afternoon, Evening
- Thursday: Morning, Afternoon, Evening
- Friday: Morning, Afternoon, Evening
- Saturday: Morning, Afternoon, Evening
- Sunday: Morning, Afternoon, Evening
- 2-3 years of relevant work experience required for this role
- Working rights required for this role
- Expected salary: $3,000 - $4,000 per month
- Immediate start available
ROLE & RESPONSIBILITIES
Food Preparation & Cooking
- Prepare and cook Nasi Lemak components (pandan leave rice, sambal, fried chicken, eggs, vegetables, etc.) according to standardized recipes.
- Ensure food consistency in taste, texture, and presentation.
- Manage portion control to minimize waste and maintain cost efficiency.
- Conduct daily mise en place (preparation of ingredients) before service.
- Ensure food is cooked and stored at the correct temperature following food safety guidelines.
Quality Control
- Inspect ingredients for freshness and quality before use.
- Maintain high standards of food presentation and hygiene.
- Conduct regular taste tests to ensure consistent flavor.
- Monitor customer feedback and adjust recipes or processes if needed.
Kitchen Management
- Oversee the smooth operation of the kitchen during preparation and service.
- Organize and maintain kitchen cleanliness and comply with food safety regulations.
- Ensure all kitchen equipment is cleaned and maintained properly.
- Keep accurate inventory of raw materials and request stock replenishment as needed.
Team Leadership
- Train and supervise kitchen staff on proper cooking techniques and hygiene practices.
- Delegate tasks effectively to ensure efficient workflow.
- Foster a positive work environment and resolve conflicts promptly.
Operational Efficiency
- Follow the store’s opening and closing procedures for the kitchen.
- Ensure timely preparation to meet peak-hour demands.
- Implement cost-saving measures without compromising quality.
Compliance & Safety
- Adhere to all food handling and hygiene regulations.
- Follow all fire safety and kitchen safety protocols.
- Conduct regular safety checks on equipment and kitchen areas.
Qualifications & Skills Required:
Education:
High School Diploma or Equivalent – Basic education level.
Culinary Certificate/Diploma – From a recognized culinary school (preferred but optional).
Food Handling Certification – Required for compliance with local health regulations.
Experience:
Minimum 2-3 years of experience as a cook or chef in a fast-paced kitchen (experience with Malaysian cuisine is a plus).
Proven ability to prepare Nasi Lemak components (e.g., sambal, fried chicken, coconut rice) with consistency.
Experience managing food preparation, quality control, and kitchen operations.
Core Competencies:
Time Management: Ability to work efficiently during peak hours and manage multiple orders.
Attention to Detail: Ensure consistent quality, portion sizes, and cleanliness.
Team Leadership: Ability to train, supervise, and motivate kitchen staff.
Communication Skills: Clear communication with kitchen and front counter teams.
Problem-Solving: Quick decision-making during busy service hours.
Physical Stamina: Ability to stand for long hours and handle the demands of a hot kitchen.
Hygiene Standards: Commitment to maintaining high levels of personal and food hygiene.
Punctuality & Reliability: Consistent attendance and readiness to handle responsibilities.
Flexibility: Willingness to work weekends, holidays, and shifts as required.
Additional Responsibilities:
Perform other ad-hoc duties and projects assigned by the Director/Manager.