Kerja Sepenuh Masa Commis Chef (Indian Vegetarian Cuisine), Gaji tinggi MYR 3,500 di KOPATHA GROUP SDN BHD Federal Territory - Maukerja

1. Purpose of the Role

The Commis Chef supports kitchen operations by preparing and cooking authentic Indian vegetarian dishes, including main courses, chaats, and traditional sweets. This role ensures consistency in taste, presentation, and quality, while maintaining hygiene and supporting smooth kitchen workflow in a semi fine-dining environment.

2. Key Responsibilities2.1 Food Preparation & Cooking

• Prepare and cook a variety of Indian vegetarian dishes (e.g., dosa, idli, chapati, curries, rice items)
• Prepare and assemble chaats (e.g., pani puri, bhel puri, sev puri) with proper taste balance and presentation
• Assist in the preparation of Indian sweets (e.g., laddu, gulab jamun, kesari, halwa)
• Ensure consistency in flavor, portioning, and plating according to restaurant standards

2.2 Kitchen Operations

• Assist in daily mise en place and station setup
• Support different kitchen sections as required
• Ensure timely food preparation during service hours
• Follow instructions from Chef de Partie / Head Chef

2.3 Quality & Hygiene Control

• Maintain high standards of cleanliness and food safety
• Follow hygiene, safety, and halal compliance requirements
• Ensure proper storage and handling of ingredients
• Minimize wastage and practice cost control

2.4 SOP & Compliance

• Follow standard recipes and kitchen SOPs
• Ensure all dishes meet the restaurant’s quality standards
• Report any issues related to food quality or kitchen operations

2.5 Teamwork & Support

• Work closely with kitchen and service team for smooth operations
• Assist senior chefs during peak hours
• Maintain a positive and disciplined work attitude

3. Job Requirements

• Minimum 1–2 years experience in Indian vegetarian cooking
• Hands-on experience with South Indian dishes, chaats, and Indian sweets
• Basic culinary knowledge and kitchen skills
• Ability to work in a fast-paced kitchen environment
• Good discipline, hygiene, and time management
• Able to work shifts, weekends, and public holidays

4. Key Competencies

• Culinary Skills (Indian Vegetarian Cuisine)
• Consistency & Attention to Detail
• Time Management
• Teamwork & Communication
• Hygiene & Food Safety Awareness

5. Performance Indicators (KPIs)

• Consistency of taste and presentation
• Food quality and customer satisfaction
• Speed and efficiency during service
• Compliance with hygiene and SOP standards
• Minimization of food wastage

Pay: RM1,800.00 - RM3,500.00 per month

Benefits:

• Maternity leave
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person