Chef

Awagyu Sdn Bhd; Johor Bahru; On-site; MYR 20,000 - 100,000; Full time

Job summary

A restaurant in Johor Bahru is looking for a skilled Chef to prepare dishes and uphold high standards of food quality and safety. The ideal candidate should communicate effectively in Bahasa Malaysia and English, have a minimum of SPM education, and possess strong customer service skills. Responsibilities include cooking, maintaining station cleanliness, and training junior staff. This position offers benefits such as EPF, SOCSO, and leave entitlements.

Benefits

EPF

SOCSO

EIS

Annual leave

Medical/sick leave

Public holiday

Responsibilities

• Prepare and cook dishes according to recipes and standards.
• Maintain knowledge of menu items and portion sizes.
• Ensure food quality and presentation consistency during service.
• Set up and stock station with ingredients and equipment.
• Maintain cleanliness and hygiene of the station.
• Follow food safety and sanitation regulations.
• Assist with menu development and new dishes.
• Monitor and communicate stock shortages to the Sous Chef.
• Store and rotate ingredients using FIFO method.
• Reduce waste and efficiently use ingredients.
• Train and support junior chefs and apprentices.
• Coordinate with kitchen sections for timely service.
• Operate kitchen equipment and report malfunctions.
• Participate in daily prep tasks and cleaning.
• Work flexibly during peak service periods.

Skills

Communication in Bahasa Malaysia and English

Team leadership

Customer service skills

Problem-solving

Knowledge of food safety and hygiene

F&B experience

Education

SPM education

Job description

Requirements

• Able to communicate in Bahasa Malaysia and English. Additional language is preferred.
• Able to lead a team.
• Excellent customer service and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Knowledge of food safety and hygiene regulations.
• Can work at Johor Bahru
• Achieve at least SPM education.
• Has F&B experience is advantage.

Responsibilities

• Prepare and cook dishes within your assigned station according to recipes and standards
• Maintain full knowledge of menu items, ingredients, techniques, and portion sizes
• Ensure consistent food quality, presentation, and timing during service
• Set up and stock your station with all necessary ingredients and equipment before each shift
• Maintain cleanliness, organization, and hygiene of your station throughout service
• Follow all food safety, sanitation, and health regulations
• Assist with menu development, new dishes, and station-specific improvements
• Monitor stock levels for your station and communicate shortages to the Sous Chef or Chef
• Properly store, label, and rotate ingredients using the FIFO method
• Reduce waste and contribute to efficient use of ingredients
• Train and support junior chefs, commis chefs, and apprentices on station tasks
• Coordinate with other kitchen sections to ensure smooth, timely service
• Operate kitchen equipment safely and report any malfunctions
• Participate in daily prep tasks, inventory counts, and end-of-shift cleaning
• Work flexibly, including evenings, weekends, and peak service periods as required

Benefits

• EPF
• SOCSO
• EIS
• ANNUAL LEAVE
• MEDICAL/SICK LEAVE
• PUBLIC HOLIDAY