Qualifications
-Minimum SPM or equivalent (fresh graduates are encouraged to apply).
-Able to work in both kitchen and service areas as assigned.
-Willing to work on shifts, weekends, and public holidays.
-Good communication skills in English and/or Bahasa Malaysia (additional languages are a plus).
-Physically fit and able to stand for long hours.
-Strong sense of teamwork, responsibility, and punctuality.
-Basic knowledge of food handling and hygiene is an added advantage.
-Customer-oriented with a friendly and positive attitude.
-Willing to learn new skills and follow company training.
-Prior experience in F&B/restaurant industry is an advantage.

Job responsibilities
1. Daily preparation
Prepare ingredients before service, making sure the raw materials and ingredients are available and well prepared before operation starts.

2. Hygiene and Cleanliness
Keep the cleanliness of the kitchen at all time, before, during and after operation starts. Making sure all the necessary equipment's and cabinets are well cleaned. The kitchen crew must clear all leftover food and trash from the restaurant premises every day.

3. Food Storage
Practice FIFO (first in first out) and LIFO (Last in first out) food, making sure all the fresh food are well kept and are placed in their respective location. For example, in the chiller and freezer. Also to monitor stock level for the raw food and ingredient and replenish when the stock level reaches the minimum level to re-order.

4. Food Quality and presentation
Assist the head chef in terms of developing standard work flow for food preparation and control of dish. Also to assist the head chef in ensuring the food quality and its presentation.

5. Maintaining of equipment
Maintain the kitchen equipment is in tip top condition, making sure the utensils are clean, the knives are sharp, the chiller, refrigerator and the oven are kept clean and functioning properly etc. However, if there is a need for servicing of the equipment, he or she shall inform the head chef or the restaurant supervisor.

6. Punctuality
Must arrive on time and be prepared to begin their duties as scheduled.

7. Others
Kitchen crew staff shall perform any other duties that may be required from time to time.