Kerja Sepenuh Masa Modern Kopitiam Wok Master, Gaji tinggi MYR 3,500 di VS Market Place Selangor - Maukerja

High-Heat Wok & Culinary Expertise: 3–5 years of hands-on experience operating commercial wok burners, mastering high-heat frying techniques, flame management, and achieving wok hei across Asian staples.

Station Prep & High-Volume Speed: Proven ability to manage pre-shift prep (mise en place) for sauces, noodles, and proteins, executing fast-paced batch orders during peak meal rushes.

Kitchen Safety & Hygiene: Strong knowledge of food safety, raw protein cold-chain storage, FIFO inventory rotation, and holding a valid Food Handler Certificate and typhoid vaccination.

Physical Endurance: High heat tolerance and physical stamina to work continuously near high-output gas jet burners and lift heavy iron woks.

Recipe Consistency & Quality Control: Ability to replicate taste profiles, portion sizes, and plating standards consistently under tight time constraints.

High-Heat Wok Cooking & Recipe Execution: Stir-fry core staple dishes (such as Char Kway Teow, Hokkien Mee, Fried Rice, and Salted Egg stir-fries) over high-heat commercial burners, controlling flame and timing to achieve consistent flavor and signature wok hei (breath of the wok).

Speed & Station Prep (Mise en Place): Organize, portion, and stock raw ingredients, noodles, proteins, house-made sauces, and garnishes at the wok station prior to peak shifts to ensure rapid meal turnaround during rushes.

Order Ticket Prioritization & Coordination: Manage Kitchen Display Systems (KDS) or physical order chits to batch-cook dishes efficiently and coordinate timing with line cooks and plating crew.

Wok & Burner Maintenance: Maintain, season, and clean heavy iron woks, gas jet burners, exhaust hoods, and oil traps throughout and at the end of every shift.

Food Hygiene & Inventory Management: Store raw perishable proteins and seafood at strict cold-chain temperatures, follow FIFO ingredient rotation guidelines, and adhere strictly to food handler hygiene standards.