1. Excellent understanding of various cooking methods, ingredients, equipment, and

procedures.

2. Cooks are responsible primarily for cooking the food along with the sous chefs, who are

the head chef's second in command.

3. To ensure / assist chef in food preparation / served as per the contract and client

specification. Ensure sufficient food is always served as per contract.

4. To ensure all kitchen equipment and tools are always cleaned and in proper working

condition.

5. To assist Chef in supervise and coordinate all kitchen subsection engaged in the

preparation and cooking of food.

6. To assist Chef in supervises cooking and all kitchen personnel coordinates their

assignments and arrangement to ensure economical and timely food production.

7. To assist Chef in estimates current and daily requirements of foods consumption base on

event orders, daily menus forecast etc.

8. To assist Chef in food cost controlling and monitoring.

9. Coordinate closely with the chef and in determining quality and quantity of food material

used with a view of eliminating waste and spoilage, especially meat, fish, products etc.

10. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature,

and visual appeal. Make sure that all products from the kitchen are correct.

11. Ensure the cleanliness, 5S of working area are always practiced and complied with food

safety requirement.

12. To be always adhere and following personal hygiene standard while on duty.

13. Perform any other duties are required by the chef / Executive Chef or the Unit Manager.

14. Work with integrity and promotes pride, pleasant working relationship with the client through pleasant attitude and manners.

15. Understand objective, policies, standards, and procedures set forth by Executive Chef.

16. Ensure of accountability and responsibility for the highest quality in the delivery of catering and act accordingly in respect of Food Hygiene and Health & Safety current legislation such as HACCP and other government requirements.

17. Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire Operational processes related to Food Services and its scope of activities.

18. Always prepare food to the highest standard of quality.

19. Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.

17. Perform other related duties as requested.

Pay: RM2,400.00 - RM2,500.00 per month

Benefits:

Health insurance
Meal provided

Work Location: In person

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