Cook

The International School of Penang (Uplands); George Town; On-site; MYR 39,000 - 67,000; Full time

Job summary

The International School of Penang (Uplands) is seeking a skilled Cook to prepare high-quality Japanese cuisine, with emphasis on sushi and onigiri, for daily school meals. You will ensure consistency, presentation, hygiene and safety in the kitchen while supporting smooth operations.

You should have at least five years in a professional kitchen, proven experience with Japanese dishes, and a Culinary Arts diploma or equivalent.

Qualifications

• Minimum 5 years of experience in a professional kitchen.
• Proven ability to prepare Japanese dishes, including sushi and onigiri.
• Certificate or Diploma in Culinary Arts or Hotel Management is advantageous.
• Knowledge of food handling and kitchen safety practices.
• Experience in hotel, restaurant or catering environments.
• Strong attention to detail and ability to work under pressure.

Responsibilities

• Prepare and cook Japanese dishes, especially sushi and onigiri.
• Prepare ingredients by washing, cutting, portioning and storing.
• Follow recipes and procedures to ensure consistent results.
• Maintain high standards of presentation, taste and freshness.
• Monitor stock and inform Head Chef when replenishment is needed.
• Ensure cleanliness and organization of kitchen and equipment.
• Assist with menu planning and development of new dishes.
• Work collaboratively with kitchen staff to ensure timely meals.
• Follow food safety, hygiene and sanitation requirements.
• Minimise waste and use resources efficiently.
• Perform other kitchen duties as assigned.

Skills

Japanese cuisine

Sushi

Onigiri

Food safety

Knife skills

Teamwork

Education

Culinary Arts Diploma

Job description

We are seeking a skilled Cook to prepare and cook high-quality Japanese cuisine, with a particular focus on sushi, onigiri and other Japanese dishes. You will play an important role in maintaining food quality, consistency, presentation, hygiene and safety standards while supporting the smooth daily operations of the kitchen.

Key responsibilities

• Prepare and cook Japanese dishes, particularly sushi, onigiri and other Japanese specialities.
• Prepare ingredients by washing, cutting, portioning and storing food items correctly.
• Follow recipes, standard procedures and quality requirements to ensure consistent results.
• Maintain high standards of food presentation, taste, freshness and consistency.
• Monitor food stock, check ingredient quality and inform the Head Chef of items requiring replenishment.
• Store, label and rotate food supplies using the FIFO (First In, First Out) method.
• Maintain cleanliness and organisation across the kitchen, workstations, utensils and equipment.
• Comply with food safety, food hygiene and sanitation requirements at all times.
• Minimise food wastage and use kitchen ingredients and resources efficiently.
• Assist with menu planning, food preparation and the development of new dishes when required.
• Work collaboratively with other kitchen staff to ensure the timely preparation and service of meals.
• Perform other kitchen-related duties as assigned by the Head Chef or Management.

What we're looking for

• Minimum of 5 years of working experience in the hotel industry, preferably in a professional kitchen or food preparation environment.
• Proven experience and practical skills in preparing Japanese cuisine, particularly sushi, onigiri and other Japanese dishes.
• A Certificate or Diploma in Culinary Arts, Food Preparation, Hotel Management or an equivalent qualification is an advantage.
• Knowledge of food handling, food hygiene and kitchen safety practices.
• Experience in local Malaysian cuisine, Western cuisine or cold kitchen operations is an added advantage.
• Experience working in hotels, restaurants, catering services or other food service establishments.
• Basic knowledge of kitchen equipment, food storage and inventory management.
• Good knife-handling skills, attention to detail and the ability to maintain quality and consistency while working efficiently.
• Ability to work under pressure, manage multiple food preparation tasks and work independently.
• Good teamwork, communication and interpersonal skills.
• Responsible, disciplined, reliable, punctual, honest, well-organised and adaptable to operational requirements.
• Willingness to learn new recipes and cooking techniques, with a strong commitment to cleanliness and food safety.