Service & Kitchen Crew – Restaurant - Steers & Debonair Pizza @ KLCC

Job Summary:

Service Crew (Back-of-House) is responsible for food preparation, cooking, assembling menu items, and maintaining kitchen cleanliness and safety. This role is critical in ensuring food is prepared quickly, safely, and consistently according to QSR brand standards and Standard Operating Procedures (SOPs).

Vital skills for this role include:

SPM or equivalent; additional customer service or food handling training is a plus.

Must be able to speak and understand basic English and Bahasa Malaysia.

Minimum 1 year of working experience in the pizza or fast food is added advantage.

Basic food handling certification is an advantage.

Good communication and interpersonal skills.

Friendly, positive attitude with a customer-first mindset.

Ability to work quickly and efficiently in a high-volume environment.

Team player with a positive attitude.

Basic math skills for handling payments and orders.

Willing to work shifts, weekends, and public holidays.

Responsibility:

Food Preparation & Cooking:

Prepare ingredients (e.g., cutting, marinating, thawing) based on prep lists.

Cook menu items following SOPs for consistency in taste, portion, and quality.

Assemble orders promptly and accurately during service times.

Ensure timely replenishment of food items based on service demand.

All products need to be prepared to Brand standards at all times. This includes the measurement of quantity as well as how the preparation is handled for all items in the restaurant.

Inventory Support:

Monitor inventory levels for kitchen supplies and raw materials.

Assist in receiving, checking, and storing deliveries according to FIFO (First-In, First-Out) method.

Report low stock, spoilage, or expired items to the Restaurant Manager.

Food Safety & Hygiene

Follow all food safety protocols, including proper food handling, storage, labeling, and temperature checks.

Use gloves, hairnets, and other PPE as per company and regulatory hygiene standards.

Perform routine cleaning and sanitizing of kitchen equipment and utensils.

Instructions as per the cleaning schedule need to be adhered to at all times.

Paperwork and compliance checklists also need to be adhered to with no exceptions.

Kitchen Station Management:

Operate assigned kitchen stations (grill, fryer, salad bar, sandwich line, etc.) during shifts.

Maintain cleanliness and readiness of workstations at all times.

Perform opening and closing duties, including set-up and shutdown of equipment.

Team Collaboration:

Coordinate with front-of-house crew to ensure seamless order preparation and delivery.

Provide support to other kitchen sections or switch stations when needed.

Attend briefings, participate in training sessions, and support team targets.

Benefits

Annual Leave

EPF, EIS and SOCSO

Comprehensive Medical Benefits for Employees & Dependents

Dental and Optical

Insurance Coverage & Maternity Coverage

Performance Bonus

Career Development