Chef (Staff Meal Canteen)

Feast Dining Group Sdn Bhd; Kuala Lumpur; On-site; MYR 22,000 - 33,000; Full time

Job summary

Feast Dining Group Sdn Bhd is seeking a dedicated kitchen operative to prepare daily staff meals according to planned headcount. The role requires preparing simple, balanced meals and ensuring proper portioning for all staff.

You will coordinate meal requirements with outlet teams, maintain high hygiene standards, and keep kitchen areas clean and safe. Reliability and punctuality are essential for independent work within fixed schedules.

Qualifications

• Previous experience as a Chef, Cook or similar food preparation role.
• Good understanding of food hygiene and safe food handling practices.
• Able to work independently with minimal supervision.
• Able to manage food preparation according to a fixed schedule and staff headcount.
• Responsible, punctual and reliable.

Responsibilities

• Prepare daily staff meals according to the approved meal plan and headcount.
• Ensure meals are sufficiently portioned for all scheduled staff.
• Prepare a variety of simple, balanced and practical meals suitable for staff consumption.
• Coordinate meal requirements with the respective outlet teams.
• Maintain cleanliness and sanitation of kitchen workstations, floors, and equipment.

Skills

Food hygiene

Independent work

Punctuality

Job description

Prepare daily staff meals for FDG outlets according to the approved meal plan and headcount.

Ensure meals are sufficiently portioned for all scheduled staff.

Prepare a variety of simple, balanced and practical meals suitable for staff consumption.

Coordinate meal requirements with the respective outlet teams.

2. Food Quality & Hygiene

Maintain high standards of food hygiene, cleanliness and food safety at all times.

Ensure all ingredients are properly stored, handled and prepared.

Monitor food freshness and prevent food contamination and unnecessary wastage.

Maintain cleanliness of the kitchen, cooking equipment and preparation areas.

Ensure full compliance with all food safety regulations, HACCP standards, and company SOPs.

3. Food Cost & Inventory Control

Use ingredients efficiently and control unnecessary food wastage.

Practise proper portion control and responsible use of ingredients.

Monitor staff meal ingredients and report shortages or purchasing requirements.

Utilise suitable available ingredients where practical without compromising food quality.

4. Coordination & Delivery

Ensure staff meals are prepared and ready according to the agreed schedule.

Coordinate with outlet representatives regarding collection or delivery of staff meals.

Communicate any shortage, delay, ingredient issue or operational concern promptly.

• Maintain cleanliness and sanitation of kitchen workstations, floors, and equipment at all times.
• Wash, dry, and store kitchen utensils, cookware, and dishes using manual or machine-washing methods.
• Empty waste bins and ensure proper disposal of garbage and recyclables.
• Assist in cleaning kitchen tools, surfaces, and equipment during and after service.

Requirements

Previous experience as a Chef, Cook or similar food preparation role.

Able to prepare simple Malaysian and/or Asian-style staff meals.

Good understanding of food hygiene and safe food handling practices.

Able to work independently with minimal supervision.

Able to manage food preparation according to a fixed schedule and staff headcount.

Responsible, punctual and reliable.