Kitchen Crew

Requirements
-Minimum education: SPM and above
-Recent graduates are encouraged to apply
-Required skills: Food Safety Knowledge, Knife Skills, Teamwork
-Proven experience of at least 2 years in a kitchen environment, demonstrating a solid understanding of kitchen operations and culinary techniques.
-Proficiency in food safety practices and procedures, ensuring compliance with health and hygiene standards to maintain a safe and sanitary work environment.
-Demonstrated knife skills, including precision cutting, slicing, and dicing techniques, to ensure consistent food preparation and presentation.
-Ability to work effectively as part of a team, collaborating with colleagues to achieve common goals and maintain a positive and productive work atmosphere.
-Excellent communication skills in English, Malaysian, and Mandarin, enabling clear and effective interaction with team members and kitchen staff.
-Willingness to work flexible hours, including evenings, weekends, and holidays, to meet the demands of the restaurant's operating schedule.
-Ability to maintain a clean and organized work station, adhering to established sanitation guidelines and ensuring efficient workflow within the kitchen

Responsibilities
-Assist in the preparation of ingredients, including washing, peeling, chopping, and slicing vegetables and fruits according to restaurant standards.
-Maintain a clean and organized work station, adhering to food safety and sanitation guidelines to prevent contamination and ensure a safe environment.
-Operate kitchen equipment such as mixers, slicers, and ovens under the supervision of senior chefs, following safety protocols and manufacturer instructions.
-Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
-Assist in plating and garnishing dishes according to established presentation standards, ensuring visual appeal and customer satisfaction.
Receive and store food supplies, verifying quantities and quality, and rotating stock to prevent spoilage and -maintain freshness.
-Collaborate with other kitchen staff to ensure efficient and timely food preparation and service, contributing to a positive team environment.
-Dispose of waste and recyclables properly, maintaining cleanliness and hygiene in the kitchen area.
-Monitor food temperatures and document them accurately to comply with food safety regulations and prevent foodborne illnesses.
-Clean and sanitize kitchen equipment and utensils, ensuring they are ready for use and meet hygiene standards.