Commis Cook II

RESORT VILLA DEVELOPMENT SDN. BHD.; Putrajaya; On-site; MYR 36,000 - 60,000; Full time

Job summary

RESORT VILLA DEVELOPMENT SDN. BHD. is seeking a kitchen team member to support daily food preparation and service operations in a fast-paced resort environment.

You will help deliver high-quality dishes while maintaining food safety, hygiene, cleanliness, and efficient kitchen workflows. The role requires 1–2 years of kitchen experience and a Diploma or Certificate in Culinary Arts is advantageous. Applicants should be flexible to work weekends and public holidays.

Qualifications

• Diploma or certificate in Culinary Arts preferred.
• 1–2 years of kitchen experience in a hotel, restaurant, or similar establishment.
• Knowledge of food preparation techniques and kitchen operations.
• Familiarity with food safety and hygiene practices (HACCP).
• Ability to work in a fast-paced environment and flexible shifts, including weekends and public holidays.

Responsibilities

• Prepare and cook food according to established recipes, standards, and chef instructions.
• Assist mise-en-place preparation for daily operations.
• Ensure proper food handling, storage, and stock rotation using FIFO principles.
• Maintain cleanliness and organisation of workstations, kitchen equipment, and storage areas.
• Monitor food quality and presentation before service.
• Support the receiving and storage of kitchen supplies and ingredients.
• Follow all food safety, hygiene, and HACCP standards.
• Assist in minimising food waste and controlling costs.
• Work closely with team members to ensure smooth kitchen operations during service periods.
• Perform any other duties assigned by the Sous Chef or Chef de Partie.

Skills

Food safety practices

Teamwork

Adaptability

Education

Diploma in Culinary Arts

Certificate in Culinary Arts

Job description

Join the kitchen team to support daily food preparation and service operations. You will help deliver high-quality dishes while maintaining food safety, hygiene, cleanliness, and efficient kitchen workflows in a fast-paced environment.

Key responsibilities

Prepare and cook food according to established recipes, standards, and chef instructions.

Assist in mise-en-place preparation for daily operations.

Ensure proper food handling, storage, and stock rotation using FIFO principles.

Maintain cleanliness and organisation of workstations, kitchen equipment, and storage areas.

Monitor food quality and presentation before service.

Support the receiving and storage of kitchen supplies and ingredients.

Follow all food safety, hygiene, and HACCP standards.

Assist in minimising food waste and controlling costs.

Work closely with team members to ensure smooth kitchen operations during service periods.

Perform any other duties assigned by the Sous Chef or Chef de Partie.

What we're looking for

Certificate, Diploma, or relevant qualification in Culinary Arts is an advantage.

Minimum 1–2 years of kitchen experience in a hotel, restaurant, or similar establishment.

Knowledge of food preparation techniques and kitchen operations.

Familiarity with food safety and hygiene practices.

Ability to work in a fast-paced environment and flexible shifts, including weekends and public holidays.

Positive attitude, willingness to learn, and strong teamwork skills.