Daily Production
- Prepare and cook Asian cuisine items such as stir-fries, noodles, curries, rice dishes, soups, and condiments.
- Ensure consistent quality, authentic flavors, and attractive presentation for all dishes served in outlets and banquets.
- Supervise mise-en-place, monitor food freshness, and maintain food safety at all stages.
Pre-Opening Setup
- Assist in planning layout and setup of the Asian kitchen (including wok range, steamers, and equipment).
- Help develop recipes and production guides for Malaysian, Chinese, Thai, and other regional dishes.
- Work with procurement to test and verify suitability of Asian ingredients and condiments.
Team Support
- Guide Commis and junior cooks in preparation techniques and kitchen routines.
- Coordinate with banquet and outlet teams to ensure timely service and readiness during peak meal periods.
- Communicate any shortages, spoilage, or issues to the Executive Sous Chef promptly.
Hygiene & Cost Control
- Uphold HACCP standards in handling and storage of raw materials, sauces, and cooked items.
- Ensure cleanliness of equipment, wok stations, and prep areas at all times.
Job Type: Full-time
Pay: Up to RM3,200.00 per month
Benefits:
- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave
- Professional development
Work Location: In person
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