Cook

Job Details:

• Prepare raw materials by cutting, weighing, cleaning, and processing ingredients according to daily production plans to ensure smooth and efficient operations.
• Ensure all products meet brand standards in taste, texture, color, and portion; conduct quality checks before packaging and distribution.
• Maintain high standards of kitchen hygiene by following SOPs and food safety regulations, including proper use of PPE, temperature control, and equipment sanitation.
• Use raw materials efficiently based on production needs and yield standards to minimize waste; report any damaged or unusable ingredients.
• Coordinate with the packing team to ensure products are properly packed, labeled with production and expiration dates, and ready for on-time delivery.
• Record daily production output, ingredient usage, and remaining stock to support inventory control and production efficiency.
• Operate and maintain kitchen equipment such as ovens, stoves, and mixers in accordance with procedures; ensure all equipment is cleaned and stored properly after use.

Requirements:

• Minimum SPM or Diploma in Culinary Arts, Hospitality, or related field
• 1–2 years experience as a Cook in restaurant, hotel, or central kitchen (high-volume production preferred)
• Soft Skills: Teamwork, time management, communication, attention to detail, initiative
• Technical Skills: Basic cooking techniques, standard recipe knowledge, food safety & hygiene (HACCP is a plus), kitchen equipment handling, basic inventory knowledge.

Pay: RM1,453.33 - RM3,000.00 per month

License/Certification:

• HACCP (Preferred)

Work Location: In person