Chef

Sarawak Club; Kuching; On-site; MYR 56,000 - 89,000; Full time

Job summary

Sarawak Club is seeking a skilled Chef to oversee food preparation and production, ensuring recipes, standards, portion sizes, quality, and presentation are consistently met. The role requires leadership in a high-volume club kitchen with a focus on hygiene and food safety.

You will manage a culinary team, uphold health regulations, and deliver exceptional dining experiences during peak service periods and Club events.

Qualifications

• Minimum 2 years of relevant experience as a Chef.
• Strong knowledge of various cuisines, cooking techniques, food preparation methods, and current culinary trends.
• Strong knowledge of food safety, hygiene, kitchen sanitation, and proper food handling practices.
• Able to work effectively in a fast-paced kitchen environment, particularly during peak service periods, functions, and Club events.
• Possess a positive attitude, strong work ethic, and ability to work effectively as part of a culinary team.

Responsibilities

• Prepare, cook, and present food in accordance with the Club's recipes, standards, portion sizes, quality requirements, and presentation guidelines.
• Ensure consistency in the taste, quality, portioning, and presentation of all food produced by the kitchen.
• Ensure all food preparation areas, equipment, utensils, and kitchen facilities are kept clean, organised, and hygienic at all times.
• Ensure compliance with all relevant food safety, hygiene, and health regulations, as well as the Club's internal food safety and hygiene standards.
• Perform other culinary and kitchen-related duties as assigned by the Executive Chef or Management.

Job description

The role oversees food preparation and production, ensures consistency in food quality and presentation, maintains high standards of hygiene and food safety.

Key responsibilities

Prepare, cook, and present food in accordance with the Club's recipes, standards, portion sizes, quality requirements, and presentation guidelines.

Ensure consistency in the taste, quality, portioning, and presentation of all food produced by the kitchen.

Ensure all food preparation areas, equipment, utensils, and kitchen facilities are kept clean, organised, and hygienic at all times.

Ensure compliance with all relevant food safety, hygiene, and health regulations, as well as the Club's internal food safety and hygiene standards.

Perform other culinary and kitchen-related duties as assigned by the Executive Chef or Management.

Requirements

Minimum 2 years of relevant experience as a Chef.

Strong knowledge of various cuisines, cooking techniques, food preparation methods, and current culinary trends.

Strong knowledge of food safety, hygiene, kitchen sanitation, and proper food handling practices.

Able to work effectively in a fast-paced kitchen environment, particularly during peak service periods, functions, and Club events.

Possess a positive attitude, strong work ethic, and ability to work effectively as part of a culinary team.