Commis, Demi Chef

The Beato Sdn Bhd; Kuala Lumpur; On-site; MYR 24,000 - 36,000; Full time

Job summary

The Beato Aged Steakhouse is seeking an Assistant Chef in Kuala Lumpur to support in food preparation and learn under a Senior Chef. The role offers an opportunity to gain practical kitchen experience and contribute to daily service.

Ideal candidates are energetic, possess basic culinary interest, and can communicate in English; working hours are friendly, with a supportive team environment.

Qualifications

• Candidate must possess at least Higher Secondary/STPM/'A' Level/Pre-U in Others or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Preferably Non-Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Able to speak English and other languages
• Short working hours and friendly environment

Responsibilities

• Helping in the kitchen area for food preparation.
• Being an Assistant Chef and work under Senior Chef

Skills

Kitchen support

English language

Education

Higher Secondary/STPM/A Level/Pre-U

Job description

Helping in the kitchen area for food preparation.

Being an Assistant Chef and work under Senior Chef

Job requirement:

Candidate must possess at least Higher Secondary/STPM/"A" Level/Pre-U in Others or equivalent.

At least 1 Year(s) of working experience in the related field is required for this position.

Preferably Non-Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Able to speak English and other languages

Short working hours and friendly environment

Unlock job insights

Hirer responsiveness Salary match Number of applicants

Your application will include the following questions:

• Which of the following types of qualifications do you have?
• Which of the following statements best describes your right to work in Malaysia?
• What's your expected monthly basic salary?
• How many years' experience do you have as a Demi Chef?
• How would you rate your English language skills?

The Beato Aged Steakhouse, incorporated in Malaysia since 5th of November 2012, introduced the first Dry-Aged Steak in Malaysia. The Beato Steakhouse brings you the warmest & friendliest service team, and specialists in Dry-Aged Steak prepared by Mr. Danny Choi & Master Chef J.K; with years of training & restaurant experience in their native land to serve you – we focus on quality at reasonable prices.

The Beato Aged Steakhouse presents you Dry-Aged Steak. The Dry Aged steak since the years of 1950s up to early 1960s had been discovered as more tender and flavourful. The beef would be hung or placed on a rack to dry for several weeks, & must be stored around 0 ℃ to 3 ℃ to chill the beef. Moreover, only the highest grades of meat can be dry-aged. The key effect of aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture in several days

The Beato Steakhouse (Publika Branch)

The Beato Steahouse (Bangsar Branch)

For customer:

The restaurant open daily, including public holiday.

6 days a week, off day will be arranged on weekdays (Monday - Friday)

Working time:

Monday - Friday, 4:00PM to 12:00AM

Saturday & Sunday, 12:00PM to 12:00AM

The Beato Aged Steakhouse, incorporated in Malaysia since 5th of November 2012, introduced the first Dry-Aged Steak in Malaysia. The Beato Steakhouse brings you the warmest & friendliest service team, and specialists in Dry-Aged Steak prepared by Mr. Danny Choi & Master Chef J.K; with years of training & restaurant experience in their native land to serve you – we focus on quality at reasonable prices.

The Beato Aged Steakhouse presents you Dry-Aged Steak. The Dry Aged steak since the years of 1950s up to early 1960s had been discovered as more tender and flavourful. The beef would be hung or placed on a rack to dry for several weeks, & must be stored around 0 ℃ to 3 ℃ to chill the beef. Moreover, only the highest grades of meat can be dry-aged. The key effect of aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture in several days

The Beato Steakhouse (Publika Branch)

The Beato Steahouse (Bangsar Branch)

For customer:

The restaurant open daily, including public holiday.

6 days a week, off day will be arranged on weekdays (Monday - Friday)