Full Time Assistant Chef Jobs, Salary up to MYR 3,800 in The Niang's Selangor - Maukerja

JOB DESCRIPTION

Position Title: Assistant Chef

Employment Type: Full-Time

Salary: Up to RM 3,800 per month

Job Summary

The Assistant Chef is responsible for supporting the Head Chef in the daily kitchen operations by ensuring food is prepared according to the Company's recipes, quality standards, and Standard Operating Procedures (SOPs). This role assists in maintaining food quality and consistency, supervising daily kitchen activities, monitoring inventory, supporting staff development, and ensuring compliance with food safety and hygiene regulations. The Assistant Chef is also expected to lead the kitchen team in the absence of the Head Chef while maintaining efficient kitchen operations and delivering an excellent dining experience.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare, cook, and present menu items according to the Company's recipes, SOPs, and quality standards.
• Prepare ingredients by washing, peeling, cutting, slicing, marinating, seasoning, and portioning food items before service.
• Ensure all dishes are prepared efficiently while maintaining consistency in taste, presentation, and portion size.
• Monitor food preparation to ensure orders are completed accurately and within the required service time.
• Ensure ingredients are prepared and available before operating hours to support smooth kitchen operations.
• Support the Head Chef in introducing new menu items and improving food preparation techniques when required.

2. Food Quality & Portion Control

• Ensure every dish served meets the Company's standards for quality, taste, presentation, and portion control.
• Conduct quality checks on ingredients and finished dishes before they are served to customers.
• Monitor ingredient freshness and ensure all food products are stored appropriately.
• Minimize food wastage by maintaining proper portion control and following approved preparation methods.
• Ensure all kitchen staff consistently comply with recipe specifications and presentation standards.

3. Kitchen Team Support

• Support the Head Chef in coordinating and supervising the daily kitchen operations.
• Work closely with the kitchen team to ensure smooth food preparation and timely service.
• Take charge of kitchen operations in the absence of the Head Chef and ensure all kitchen activities continue efficiently.
• Assist with opening and closing kitchen duties, including preparing workstations, checking equipment, and ensuring operational readiness.
• Coordinate with the Restaurant Manager and service team to ensure efficient communication between the kitchen and front-of-house operations.

4. Staff Training & Guidance

• Assist the Head Chef in training, coaching, and guiding junior kitchen staff on food preparation techniques, Company SOPs, hygiene standards, and kitchen operations.
• Monitor junior staff performance and provide guidance to improve productivity and work quality.
• Encourage teamwork, professionalism, discipline, and effective communication within the kitchen.
• Assist in ensuring all kitchen staff understand and comply with Company policies and operational procedures.
• Support the Head Chef in developing a positive working environment that promotes continuous learning and improvement.

5. Inventory Monitoring

• Assist in monitoring daily inventory levels and report stock shortages or discrepancies to the Head Chef.
• Receive, inspect, and verify food deliveries to ensure quality, quantity, and freshness.
• Ensure all ingredients are properly labelled, stored, and rotated using the First-In, First-Out (FIFO) method.
• Monitor ingredient usage and assist in minimizing food wastage through effective inventory management.
• Ensure storage areas remain clean, organized, and compliant with food safety requirements.

6. SOP Compliance & Execution

• Ensure all kitchen operations comply with the Company's Standard Operating Procedures (SOPs), food safety regulations, and hygiene standards.
• Maintain cleanliness and organization of kitchen workstations, equipment, storage areas, refrigerators, and food preparation stations.
• Ensure proper food handling, storage, and temperature control to prevent contamination.
• Report damaged equipment, maintenance issues, or food safety concerns to the Head Chef immediately.
• Promote a safe working environment by ensuring compliance with workplace health and safety practices.
• Perform any other duties, tasks, or responsibilities assigned by the Head Chef or Management from time to time in support of the restaurant's overall operations.

Job Requirements

• Malaysian citizen.
• Minimum SPM or equivalent qualification.
• Minimum 2 years of working experience as an Assistant Chef, Demi Chef, Commis Chef, or in a similar kitchen role.
• Certificate or Diploma in Culinary Arts or a related field is an added advantage.
• Good knowledge of food preparation techniques, cooking methods, kitchen operations, and product handling.
• Able to prepare menu items according to recipes while maintaining consistency in food quality and presentation.
• Good understanding of food hygiene, sanitation, food safety regulations, and Standard Operating Procedures (SOPs).
• Strong teamwork, communication, leadership, and interpersonal skills.
• Able to work efficiently in a fast-paced environment and perform well under pressure.
• Physically fit and able to stand for extended periods while performing kitchen duties.
• Willing to work weekends, public holidays, and overtime when operationally required.

Benefits

• Overtime Pay
• EPF & SOCSO
• Annual Leave
• Medical Leave
• Free Staff Meals (3 Meals Daily)
• Career Growth & Promotion Opportunities
• Performance Bonus / Annual Bonus
• On-the-Job Training
• Friendly & Supportive Working Environment

Pay: Up to RM3,800.00 per month

Benefits:

• Meal provided
• Opportunities for promotion

Work Location: In person