Full Time Commis Chef (Fine Dining) Jobs, Salary up to MYR 3,300 in RAPID F&B SDN BHD - Maukerja

Responsibilities:

• Assist senior chefs in daily food preparation and kitchen operations.
• Prepare ingredients, including washing, peeling, cutting, portioning, and basic cooking.
• Follow recipes, cooking instructions, and plating standards to ensure consistency.
• Maintain high standards of food quality, taste, and presentation in line with fine dining requirements.
• Ensure all food items are properly stored, labelled, and handled according to food safety standards.
• Maintain cleanliness and organisation of kitchen workstations, equipment, and utensils.
• Assist with stock rotation, inventory checks, and monitoring ingredient freshness.
• Follow instructions from the Head Chef, Sous Chef, and Chef de Partie.
• Ensure compliance with food hygiene, safety, and sanitation regulations.
• Support the kitchen team during busy service periods to ensure smooth operations.

Qualifications:

• Certificate or Diploma in Culinary Arts or a related field is an advantage.
• Previous experience in a restaurant or professional kitchen is preferred; fresh graduates with a strong interest in culinary arts are encouraged to apply.
• Basic knowledge of food preparation, cooking techniques, and kitchen operations.
• Passionate about food, cooking, and fine dining standards.
• Strong attention to detail, especially in food presentation and plating.
• Able to work under pressure in a fast-paced kitchen environment.
• Willing to work shifts, weekends, and public holidays.
• Good teamwork, discipline, and willingness to learn.

Job Summary

Love precision, steady pace, and the craft behind fine dining? Consider working with us at RAPID F&B SDN BHD, where we plate thoughtful dishes and focus on consistent taste and presentation. Our kitchen values skill, discipline, and a practical approach to classic techniques.

As a Commis Chef you will be a builder on our line, helping to create reliable prep systems and scale plated dishes that meet fine dining standards. You will learn by doing, refine recipes with senior chefs, and take ownership of station routines that keep service smooth. Success means clean stations, consistent mise en place, and confident execution during service.

Your Growth & Impact

• Develop core culinary skills through daily prep, temperature control, and portioning practice paired with direct coaching from the Head Chef. This structured feedback will accelerate your technical consistency.
• Build plated dishes and refine presentation by supporting recipe scaling and practice plating sessions, so you can contribute to menu standards and visual consistency. Expect hands-on time at the pass and targeted improvement goals.
• Expand your operational knowledge by managing stock rotation, basic inventory checks, and proper storage procedures. These tasks will sharpen your sense of freshness and reduce waste in the kitchen.
• Gain real service experience by supporting busy covers and coordinating timing with senior cooks and front-of-house. This will grow your situational awareness and teamwork under pressure.
• Connect with a close kitchen team that values discipline, clear communication, and steady progression, giving you a visible path toward Chef de Partie responsibilities. Regular mentorship conversations will map your next steps.