CHEF

CHEF – WESTERN CUISINE

Job Responsibilities:

• Prepare, cook, and present a wide range of Western dishes according to recipes and restaurant standards.
• Specialize in Western cuisine including steaks, grilled meats, poultry, seafood, pasta, risotto, soups, salads, sauces, and side dishes.
• Prepare and cook dishes using various techniques such as grilling, roasting, baking, sautéing, pan-frying, braising, and sous vide.
• Prepare high-quality mise en place before daily kitchen operations and service.
• Ensure all dishes are prepared with consistent taste, quality, portion size, and presentation.
• Prepare and cook steaks to the required levels of doneness.
• Prepare sauces, stocks, soups, dressings, marinades, and other essential Western kitchen preparations.
• Handle and prepare different types of meat, seafood, poultry, vegetables, and other fresh ingredients.
• Ensure proper seasoning, cooking temperature, texture, and presentation of all dishes.
• Work closely with the Sous Chef and kitchen team during service to ensure orders are completed accurately and on time.
• Monitor food quality and freshness before, during, and after preparation.
• Follow recipes, standard operating procedures, and food presentation guidelines.
• Assist with menu planning, daily specials, and development of new Western dishes.
• Maintain proper food storage, labeling, stock rotation, and FIFO procedures.
• Monitor ingredient usage and minimize food wastage.
• Assist with stock taking and inform the supervisor of low-stock or damaged items.
• Maintain a clean, organized, and hygienic kitchen at all times.
• Follow HACCP, food safety, and workplace health and safety standards.
• Ensure all kitchen equipment is used correctly and safely.
• Guide and train Commis Chefs, Kitchen Assistants, and junior kitchen staff when required.
• Coordinate with other kitchen sections to ensure smooth and efficient service.
• Assist with opening and closing kitchen operations.
• Support the Sous Chef and Executive Chef with daily kitchen operations.
• Perform other duties assigned by the Executive Chef or management.

Western Cuisine Skills:

• Strong knowledge of Western cooking techniques.
• Good knowledge of beef, lamb, chicken, pork, seafood, and other proteins.
• Skilled in steak preparation and grilling.
• Knowledge of pasta and risotto preparation.
• Able to prepare classic Western sauces and stocks.
• Good understanding of herbs, spices, seasonings, and marinades.
• Knowledge of Western soups, salads, vegetables, and side dishes.
• Good knife skills and food preparation techniques.
• Strong understanding of food presentation and plating.
• Able to maintain consistent quality during busy service periods.

Requirements:

• Previous experience as a Western Cuisine Chef is preferred.
• Experience in a Western restaurant, hotel, resort, or fine-dining establishment is an advantage.
• Culinary certificate or relevant professional training is preferred.
• Good communication and teamwork skills.
• Able to work under pressure in a fast-paced kitchen.
• Strong attention to detail and cleanliness.
• Responsible, disciplined, and passionate about cooking.
• Able to work shifts, weekends, and public holidays.
• Physically fit and able to stand for extended periods.

Pay: RM3,500.00 - RM7,000.00 per month

Work Location: In person