Commis I / II

Feast Dining Group Sdn Bhd; Kuala Lumpur; On-site; MYR 28,000 - 39,000; Full time

Job summary

Feast Dining Group Sdn Bhd is seeking a Kitchen Assistant to support mise en place, prep ingredients, follow recipe guidance, and assist during service under the Demi CDP or CDP. You will set up workstations, prep garnishes, and help ensure smooth brunch hours.

You will maintain cleanliness, store items with labels, follow food safety rules, and assist other sections as needed. A culinary certificate or diploma is preferred, with 1–2 years of café or brunch experience; early mornings, evenings,

Qualifications

• Culinary certificate or diploma is preferred.
• 1–2 years of experience, preferably in a café, bistro, or brunch setting.
• Must be available to work early mornings, evenings, weekends, holidays, and night shifts, depending on operational needs.
• Basic knowledge of kitchen equipment, food preparation, and cooking techniques.
• Willingness to learn, take feedback, and follow instructions accurately.
• Good physical stamina, cleanliness, and time management skills.
• Strong teamwork ethic and a positive, respectful attitude.

Responsibilities

• Assist with the preparation of ingredients including washing, peeling, chopping, and portioning.
• Follow recipe instructions and guidance from senior chefs for mise en place.
• Support the Demi CDP or CDP during service by preparing garnishes, side dishes, or components.
• Set up workstations with all needed ingredients and cooking equipment.
• Ensure the assigned section is clean, organized, and stocked before and after each shift.
• Maintain cleanliness of utensils, chopping boards, equipment, and surfaces.
• Participate in daily and weekly cleaning schedules as assigned.
• Perform basic cooking tasks such as frying, boiling, toasting, or baking under supervision.
• Assemble and plate dishes following visual and quality standards set by senior chefs.
• Taste and adjust food according to direction from the CDP or Junior Sous Chef.
• Follow all food safety procedures and kitchen hygiene regulations (e.g., proper handwashing, use of gloves).
• Store raw and cooked items correctly, using labels and expiry tracking.
• Handle kitchen tools and equipment safely and responsibly.
• Work collaboratively with other kitchen staff and respond to instructions promptly.
• Ask questions, take notes, and actively learn from team members during prep and service.
• Help receive, unpack, and store food deliveries when required.
• Show initiative and support other sections when needed, especially during busy brunch hours.
• Assist other kitchen sections when needed during busy service.
• Assist with special events, catering, or promotional activities as requested.
• Support the team with any ad hoc tasks and special assignments as needed to ensure smooth operations and guest satisfaction.

Skills

Teamwork

Time management

Physical stamina

Cleanliness

Willingness to learn

Education

Culinary certificate or diploma

Tools

Kitchen equipment knowledge

Job description

Assist with the preparation of ingredients including washing, peeling, chopping, and portioning.

Follow recipe instructions and guidance from senior chefs for mise en place.

Support the Demi CDP or CDP during service by preparing garnishes, side dishes, or components.

Set up workstations with all needed ingredients and cooking equipment.

2. Section Readiness & Cleaning

Ensure the assigned section is clean, organized, and stocked before and after each shift.

Maintain cleanliness of utensils, chopping boards, equipment, and surfaces.

Participate in daily and weekly cleaning schedules as assigned.

3. Basic Cooking & Plating

Perform basic cooking tasks such as frying, boiling, toasting, or baking under supervision.

Assemble and plate dishes following visual and quality standards set by senior chefs.

Taste and adjust food according to direction from the CDP or Junior Sous Chef.

4. Food Safety & Hygiene

Follow all food safety procedures and kitchen hygiene regulations (e.g., proper handwashing, use of gloves).

Store raw and cooked items correctly, using labels and expiry tracking.

Handle kitchen tools and equipment safely and responsibly.

Work collaboratively with other kitchen staff and respond to instructions promptly.

Ask questions, take notes, and actively learn from team members during prep and service.

Help receive, unpack, and store food deliveries when required.

Show initiative and support other sections when needed, especially during busy brunch hours.

6. Ad Hoc Responsibilities

Assist other kitchen sections when needed during busy service.

Assist with special events, catering, or promotional activities as requested.

Support the team with any ad hoc tasks and special assignments as needed to ensure smooth operations and guest satisfaction.

Requirements

Culinary certificate or diploma is preferred.

1 – 2 years of experience, preferably in a café, bistro, or brunch setting.

Must be available to work early mornings, evenings, weekends, holidays, and night shifts, depending on operational needs.

Basic knowledge of kitchen equipment, food preparation, and cooking techniques.

Willingness to learn, take feedback, and follow instructions accurately.

Good physical stamina, cleanliness, and time management skills.

Strong teamwork ethic and a positive, respectful attitude.