Kerja Sepenuh Masa Kitchen Crew (Restaurant), Gaji tinggi MYR 3,500 di Agensi Pekerjaan Jobs Kreate WP Kuala Lumpur - Maukerja

• Nationality: Open to Malaysian citizens only

• Education: Minimum Secondary School Certificate (SPM) or equivalent

• Experience: Previous experience in a kitchen or food preparation role is an advantage

• Technical Knowledge: Basic understanding of food handling and hygiene protocols

• Operational Skills: Ability to work effectively in a fast-paced environment

• Soft Skills: Positive attitude and a strong team player

Culinary Preparation & Execution

• Mise en Place: Preparing all ingredients for the daily service, including washing, peeling, chopping, and portioning vegetables, meats, and sauces according to standardized recipes.

• Line Cooking: Operating various stations (e.g., Fryer, Grill, Salad, or Pasta) to cook and assemble dishes during service hours, ensuring correct timing and temperature.

• Recipe Adherence: Following established recipe cards and portion control guidelines to maintain flavor consistency and manage food costs.

• Plating & Presentation: Ensuring every dish is plated according to the restaurant’s aesthetic standards, checking for cleanliness of the plate edges before it leaves the kitchen.

2. Food Safety & Sanitation

• Hygiene Compliance: Adhering to strict food safety standards, including regular handwashing, wearing appropriate personal protective equipment (hairnets, gloves), and maintaining a clean uniform.

• Cross-Contamination Prevention: Properly labeling, dating, and storing ingredients (FIFO—First In, First Out) and ensuring separate cutting boards and tools are used for raw and cooked foods.

• Temperature Monitoring: Regularly checking and recording the temperatures of refrigerators, freezers, and cooked proteins to ensure they remain within safe limits.

• Station Cleanliness: Maintaining a "Clean as You Go" policy, sanitizing workstations, utensils, and equipment throughout the shift and during the end-of-day deep clean.

3. Kitchen Operations & Maintenance

• Equipment Operation: Safely using and cleaning commercial kitchen machinery, such as industrial mixers, slicers, ovens, and dishwashers.

• Inventory Support: Assisting with the unloading of deliveries, checking for freshness, and organizing the dry store and cold rooms.

• Dishwashing & Porterage: Assisting with the cleaning of pots, pans, and service ware during peak periods to ensure the culinary team has the tools necessary to continue production.

• Waste Management: Properly disposing of food waste and recyclables, and ensuring grease traps and floor drains are maintained according to local health regulations.

4. Teamwork & Communication

• Order Coordination: Communicating effectively with the "Expeditor" and front-of-house staff to ensure orders are prioritized correctly and special dietary requirements (allergies) are handled with 100% accuracy.

• Shift Handover: Briefing the incoming team on stock levels, prepped items, and any equipment issues to ensure a seamless transition between shifts.

• Physical Support: Assisting colleagues during high-volume rushes to ensure "ticket times" remain within the restaurant's target goals.

• EPF
• SOCSO
• To be provided upon request