Chef - Rawang

Requirements
-Possess a Secondary/SPM/'O' Level certification as a minimum educational qualification.
-Demonstrate a foundational understanding of culinary techniques and food preparation methods.
-Exhibit a willingness to learn and develop skills in menu planning and recipe execution.
-Assist in maintaining accurate inventory records and managing food supplies efficiently.
-Adhere to strict kitchen sanitation and hygiene standards to ensure food safety.
-Collaborate effectively with kitchen staff and contribute to a positive team environment.
-Manage time effectively to meet food preparation deadlines and maintain efficient workflow.
-Must be proficient in both English and Bahasa Malaysia, enabling clear communication within the workplace.

Responsibilities
-Prepare and cook food items according to standardized recipes and portion sizes to maintain consistent quality and cost control.
-Assist in menu planning and development, contributing ideas for new dishes and specials based on seasonal ingredients and customer preferences.
-Manage inventory levels, ensuring proper storage and rotation of food supplies to minimize waste and maintain freshness.
-Maintain a clean and sanitary work environment, adhering to food safety regulations and hygiene standards.
-Collaborate with other kitchen staff to ensure efficient food preparation and timely service.
-Monitor food quality and presentation, making adjustments as needed to meet company standards.
-Operate and maintain kitchen equipment safely and efficiently, reporting any malfunctions or maintenance needs to the supervisor.
-Assist with receiving and inspecting deliveries, verifying quantities and quality of ingredients.
-Follow all company policies and procedures, including those related to safety, sanitation, and employee conduct.