Commis Chef (Kitchen)

B Hotel Kuala Lumpur; Kuala Lumpur; On-site; MYR 22,000 - 33,000; Full time

Job summary

B Hotel Kuala Lumpur is seeking a motivated Commis Chef to join our bustling kitchen team. You will assist with basic cooking and food preparation while maintaining clean, organized workstations. The role provides exposure across kitchen sections and room to grow in a hotel environment.

Fresh starters with 0–1 year experience are welcome; a culinary certificate or SKM is a plus, and training in food safety may be required. Shifts, weekends and public holidays apply.

Qualifications

• Fresh starters welcome; 0–1 year kitchen experience is an advantage.
• Certificate or diploma in Culinary Arts, or SKM in culinary, is an advantage.
• Food handler training and typhoid vaccination, or willing to obtain them.

Responsibilities

• Support the Demi Chef, Chef de Partie and Head Chef in daily kitchen operations
• Prepare ingredients (washing, peeling, cutting, marinating, portioning) according to SOP
• Cook basic dishes and help with plating under supervision, following recipes and presentation standards
• Set up and replenish mise en place before and during service
• Follow food hygiene, safety and cleanliness standards (HACCP)
• Clean and maintain kitchen equipment, tools, workstations and storage areas
• Receive and check incoming goods, then label and store them properly using FIFO
• Help minimise food wastage by following portion and storage guidelines
• Rotate across kitchen sections as required and learn new techniques and recipes
• Report equipment issues, food quality concerns or stock shortages to your supervisor

Skills

Basic knife skills

Recipe following & SOPs

Teamwork & communication

Hygiene & food safety

Education

Culinary certificate or diploma / SKM in culinary

Job description

Job Summary

We are looking for an enthusiastic, eager-to-learn Commis Chef to join our kitchen team. You will help the chefs with food preparation and basic cooking, and keep the kitchen clean and organised. Along the way you will build your skills across different kitchen sections. This is a great starting point for anyone who wants to grow a career in the culinary field.

Key Responsibilities

Support the Demi Chef, Chef de Partie and Head Chef in daily kitchen operations

Prepare ingredients (washing, peeling, cutting, marinating, portioning) according to SOP

Cook basic dishes and help with plating under supervision, following recipes and presentation standards

Set up and replenish mise en place before and during service

Follow food hygiene, safety and cleanliness standards (HACCP)

Clean and maintain kitchen equipment, tools, workstations and storage areas

Receive and check incoming goods, then label and store them properly using FIFO

Help minimise food wastage by following portion and storage guidelines

Rotate across kitchen sections as required and learn new techniques and recipes

Report equipment issues, food quality concerns or stock shortages to your supervisor

Requirements

Fresh starters are welcome; 0-1 year of kitchen experience (hotel/restaurant/kopitiam) is an advantage

A certificate or diploma in Culinary Arts, or an SKM in culinary, is an advantage

Food handler training certificate and typhoid vaccination, or willing to obtain them

Basic knowledge of kitchen hygiene and food safety

Able to work in a fast-paced environment and stand for long periods

Willing to learn, take instructions and accept feedback

Team player with a good attitude and discipline

Willing to work shifts, weekends and public holidays

Skills Required

Basic food preparation and knife skills

Following recipes and SOPs accurately

Teamwork and communication

Kitchen hygiene and safety awareness