Kerja Sepenuh Masa Assistant Head Chef, Gaji tinggi MYR 4,000 di KITCHEN UNITED SDN BHD Federal Territory - Maukerja

Job Title: Assistant Head Chef

Department: Food & Beverage
Location: Hospital Cafeteria
Reporting To: Head Chef

Job Summary

The Assistant Head Chef supports the Head Chef in managing daily kitchen operations in the hospital cafeteria. This role ensures smooth meal production, strict food safety compliance, accurate dietary preparation, and effective supervision of kitchen staff.

Key Responsibilities:

Kitchen Operations & Meal Preparation

• Assist the Head Chef in planning and supervising daily meal production.
• Ensure all food is prepared according to approved menus, recipes, and hospital diet requirements.
• Monitor cooking processes to ensure correct temperatures, texture, and portion sizes.
• Lead kitchen operations in the absence of the Head Chef.

Food Safety & Hygiene

• Ensure strict compliance with HACCP, KKM/MOH, and hospital hygiene standards.
• Conduct routine checks on kitchen cleanliness and staff practices.
• Ensure proper food labeling, storage, and FIFO procedures.
• Support audit preparations and inspections.

Staff Supervision & Training

• Supervise Line Cooks, Commis, and Kitchen Helpers during shifts.
• Assist in staff scheduling and task allocation.
• Train junior kitchen staff on hospital food safety and kitchen procedures.
• Ensure all staff follow grooming, hygiene, and safety policies.

Inventory & Waste Control

• Assist in monitoring stock levels and food usage.
• Support receiving and proper storage of raw materials.
• Help minimize food wastage through portion control and efficient preparation.
• Report any shortages or quality issues to the Head Chef.

Health & Safety

• Ensure safe operation of kitchen equipment.
• Report maintenance or safety concerns immediately.
• Promote safe working practices in the kitchen.

Requirements

• 3–5 years of kitchen experience, preferably in hospital or institutional catering.
• Prior experience as Senior Cook, Line Cook, or Sous Chef is an advantage.
• Basic knowledge of HACCP and hospital food safety standards.
• Ability to lead a team under pressure.
• Willing to work shifts, early mornings, weekends, and public holidays.

Skills & Competencies

• Food preparation and cooking skills
• Details knowledge of kitchen operations
• Food safety and hygiene awareness
• Portion control and waste management
• Time management and work efficiency
• Attention to cleanliness and detail
• Teamwork and communication
• Ability to follow instructions and standard procedures
• Ability to work under pressure
• Positive attitude and willingness to learn

Job Types: Full-time, Permanent, Contract

Pay: RM3,000.00 - RM4,000.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person