Chef

Heirloom Sdn Bhd; George Town; On-site; MYR 31,000 - 40,000; Full time

Job summary

Heirloom Sdn Bhd in Penang invites a skilled cook to prepare, cook, and plate menu items in line with recipes, standards, and portion controls. Join a fast-paced kitchen team and support the Chef with mise en place to ensure readiness before each service.

You will maintain knowledge of menu items, keep stations clean and stocked, monitor ingredient freshness, and help with receiving deliveries. The role emphasizes teamwork, hygiene, and adherence to food safety while assisting with stock counts

Qualifications

• Experience in professional kitchen operations.
• Ability to maintain high standards of cleanliness and organization.
• Knowledge of dietary requirements and menu ingredients.

Responsibilities

• Prepare, cook, and plate menu items in line with recipes, standards, and portion controls.
• Assist the Chef with mise en place, ensuring readiness before each service.
• Ensure all dishes leave the pass consistently presented on time, and to specification.
• Maintain knowledge of menu items, including ingredients, cooking methods, and dietary requirements.
• Keep assigned station clean, organized, and stocked throughout service.
• Monitor ingredient freshness and stock rotation (FIFO).
• Report shortages, spoilage, or quality concerns to the Chef.
• Assist in receiving, checking, and storing deliveries according to food safety procedures.
• Support junior staff with training, guidance, and clear communication.
• Work collaboratively with FOH to ensure smooth service and timely ticket execution.
• Uphold discipline, punctuality, and a cooperative spirit in the kitchen.
• Strictly follow standards of operations, food safety, and sanitation standards always.
• Maintain high standards of personal grooming and uniform.
• Ensure proper handling, cleaning, and maintenance of kitchen equipment.
• Adhere to Moo Point’s standards of consistency, efficiency, and respect in the workplace.
• Support with stock counts, waste control, and daily checklists.

Skills

Cooking skills

Food safety & sanitation

Mise en place

Plate presentation

Teamwork

Tools

Kitchen equipment

Job description

Prepare, cook, and plate menu items in line with recipes, standards, and portion controls.

Assist the Chef with mise en place, ensuring readiness before each service.

Ensure all dishes leave the pass consistently presented on time, and to specification.

Maintain knowledge of menu items, including ingredients, cooking methods, and dietary requirements.

Keep assigned station clean, organized, and stocked throughout service.

Monitor ingredient freshness and stock rotation (FIFO).

Report shortages, spoilage, or quality concerns to the Chef.

Assist in receiving, checking, and storing deliveries according to food safety procedures.

Teamwork & Communication

Support junior staff with training, guidance, and clear communication.

Work collaboratively with FOH to ensure smooth service and timely ticket execution.

Uphold discipline, punctuality, and a cooperative spirit in the kitchen.

Hygiene, Safety & Standards

Strictly follow standards of operations, food safety, and sanitation standards always.

Maintain high standards of personal grooming and uniform.

Ensure proper handling, cleaning, and maintenance of kitchen equipment.

Adhere to Moo Point’s standards of consistency, efficiency, and respect in the workplace.

Other Duties

Support with stock counts, waste control, and daily checklists.