Part Time Part-Time Kitchen Crew Jobs, Salary up to MYR 11 + bonus in Successory Sdn. Bhd. Selangor - Maukerja

• Health & Certification:Undergo mandatory medical screening (such as typhoid vaccination) and obtain food handler certifications upon hire if not already possessed.

• Willingness to Learn: Ready to learn new kitchen equipment, kitchen layouts, and cooking techniques with a proactive attitude.

• Physical Stamina: Work for consecutive hours, handle heavy kitchen equipment and inventory, and operate in a warm, fast-paced kitchen environment.

• Hygiene Awareness: Commit to personal grooming standards, routine handwashing protocols, and chemical sanitization rules.

• Teamwork: Work seamlessly with the crew and front-of-house service staff using strong interpersonal communication skills.

• Punctuality & Reliability: Arrive on time for early morning preparation or stay late for kitchen closing shifts.

• Stress Tolerance & Adaptability: Maintain composure, work quickly, and adjust safely under pressure.

• Attention to Detail: Be precise when managing portion control, cross-checking ingredient expiration dates, and verifying overall food freshness.

1. Cooking & Food Preparation

• Food Preparation: Clean, trim, and prepare raw poultry and other daily ingredients in compliance with standard food safety practices.

• Cooking Execution: Cook chicken, rice, soups, and side dishes according to established restaurant recipes and cooking times to ensure consistent quality.

• Cooking Equipment Operation: Operate commercial kitchen equipment, including rice cookers, fryers, and high-pressure stoves, following established restaurant guidelines.

• Food Presentation & Portioning: Slice, debone, and portion cooked chicken uniformly using specialized cleavers to prepare dishes for service.

2. Kitchen Cleanliness & Daily Maintenance

• Opening & Closing Workflows: Complete routine opening setups and end-of-day kitchen cleanups, including washing workstations, clearing drainage traps, and sweeping floors.

• Sanitation Management: Clean and sanitize chopping boards, knives, cooking utensils, and food containers systematically throughout the shift.

• Personal Hygiene Standards: Maintain excellent personal grooming and follow standard food service hygiene practices, including wearing the designated uniform and apron.

3. Teamwork & Operational Support

• Standard Operating Procedures: Follow operational directives and recipes as requested by the Kitchen Manager to ensure consistent food quality.

• Collaborative Service: Coordinate smoothly with both kitchen colleagues and service staff to maintain efficient workflow during peak operating hours.

• Operational Adaptability: Adapt to the restaurant’s specific kitchen layouts, menu adjustments, and daily workflow routines as needed.

• Annual Leave
• Medical and Hospitalisation Leave
• EPF
• SOCSO
• EIS
• Performance Bonus
• Overtime Pay
• Training Provided
• Annual Bonus
• Staff Meal
• Flexible Working Hours