Chef De Commis

Table & Apron; Petaling Jaya; On-site; MYR 23,000 - 36,000; Full time

Job summary

Table & Apron is seeking a Chef De Commis in Malaysia. You will learn the essentials of a busy kitchen, sharpen knife skills, and practice making everything from scratch while upholding strict hygiene standards.

You will work under CDPs and Sous Chef, maintain strong mise en place, minimize waste, and contribute to a smooth kitchen operation during service.

Qualifications

• Basic cooking skills with willingness to learn under supervision.
• Ability to follow recipes and maintain kitchen hygiene.
• Comfort with fast-paced service and teamwork.

Responsibilities

• Prepare and execute prep list for your station.
• Participate in service station rotations with the team.
• Set up and stock stations with required supplies.
• Prepare food for service (vegetables, meat, sauces).
• Perform basic cooking duties such as reducing sauces.
• Conduct stock checks in a timely manner.
• Ensure food quality, timing, and presentation.
• Follow nutrition, sanitation, and safety regulations.
• Maintain professionalism with coworkers and customers.
• Attend daily team briefings.

Skills

Knife sharpening

Basic cookery

Hygiene standards

Mise en place

Waste minimization

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

As a Chef De Commis, you are the workhorse in our team. You will learn what it takes to work on a tight ship, and take on all the tasks that is required for a smooth kitchen operation.

You will be exposed to heat & pressure, but also to strong disciplines & rituals that will set you up for your career as a cook. In this role, you will master basics of knife-sharpening, service cookery, and practicing the ritual of making everything from scratch. All of which will set you up to take on your own station in the future.mYou will be required to maintain strong hygiene standards, organization your station, minimize wastage & optimize your mise en place.

You will be reporting directly to the CDPs & Sous Chef.

Job Responsibilities

• Prepare & execute prep list as assigned to your station
• Participate in service station rotations as planned by Sous Chef
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Undertake basic cooking duties such as reducing sauces, parboiling food etc
• Conduct stock check in a timely manner
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Participate in daily team meetings