Commis Chef

City University Malaysia; Cyberjaya; On-site; MYR 30,000 - 47,000; Full time

Job summary

City University Malaysia is seeking an efficient Commis Chef to join our kitchen team. You will handle daily food preparation, mise en place, and help execute Western and local Malaysian dishes according to standard recipes.

This role offers a weekday-first schedule (8:30 AM–5:30 PM) with potential Saturdays, and requires at least 1 year in a professional kitchen, knife skills, and the ability to follow recipe cards precisely.

Qualifications

• Minimum of 1 year of experience in a commercial or professional kitchen.
• Certificate or Diploma in Culinary Arts or related field is an advantage.
• Strong knife skills and understanding of Western and local cooking techniques.
• Ability to follow recipe cards precisely.
• Must have Typhoid Vaccination Card and MOH Food Handler Certificate or be ready to obtain them.
• Efficient, reliable, punctual and able to work under peak dining hours.
• Available to work for a minimum of 3 months.

Responsibilities

• Prepare, cook, and present cafe menu items including Western and local dishes.
• Manage daily station setups and portioning before peak service hours.
• Inspect freshness of ingredients and ensure consistent presentation before orders.
• Maintain kitchen cleanliness and MOH compliance.
• Monitor stock levels and use FIFO; report low-stock items.
• Collaborate with front-of-house to ensure smooth service during rush hours.

Skills

Knife skills

Cooking techniques

Education

Certificate or Diploma in Culinary Arts

Job description

We are seeking an efficient, dedicated, and passionate Commis Chef to join our hot and cold kitchen team. In this role, you will be responsible for daily food preparation (mise en place), executing both Western and local Malaysian dishes according to standardized recipes, and maintaining smooth overall kitchen operations.

Key responsibilities

Prepare, cook, and present cafe menu items—including Western favorites (pasta, chicken chop, sandwiches) and local delights (fried rice, fried noodles)—swiftly and consistently

Manage daily station setups by cutting, marinating, and portioning ingredients before peak service hours

Inspect the freshness of raw ingredients and ensure consistent food presentation before orders are served

Maintain strict kitchen cleanliness and sanitation, wash cooking equipment, and uphold local food handling regulations (MOH guidelines)

Monitor raw material levels, manage stock rotation using the FIFO (First-In, First-Out) method, and report low-stock items

Work seamlessly with the front-of-house service team to ensure smooth service during rush hours

About you

Minimum of 1 year of experience in a commercial or professional kitchen

A Certificate or Diploma in Culinary Arts or a related field is an advantage, though not mandatory

Strong knife skills and a solid understanding of fundamental Western and local cooking techniques

Ability to follow recipe cards precisely

Must possess a valid Typhoid Vaccination Card and an MOH Food Handler Certificate, or be ready to obtain them before the official start date

Efficient, reliable, punctual, and capable of thriving under pressure during peak dining hours

Must be available to work for a minimum of 3 months

Regular weekday shift from Monday to Friday (8:30 AM – 5:30 PM), with the flexibility to work Saturdays if needed