Cook

Traverse Tours; Gopeng; On-site; MYR 28,000 - 50,000; Full time

Job summary

Jora Malaysia is seeking a Kitchen Brigade lead to manage a professional kitchen team, uphold high grooming standards, and ensure harmony and clear communication across departments. The role covers menu seasonal adjustments, portion control, and staff training to maintain quality and guest satisfaction.

Responsibilities include stock management, rosters, and adherence to budgetary requirements, with a focus on minimizing waste and delivering consistent culinary excellence.

Responsibilities

• Manage a kitchen team that operates professionally and efficiently at all times.
• Maintain an environment and culture that facilitates learning and creativity.
• Maintain a harmonious team that communicates well with all other members of the organization.
• Ensures that staff grooming and presentation is of the highest standard at all times.
• All buffets and food displays are maintained by the kitchen brigade.
• Café menu will adjust seasonally, at a minimum of 2 times a year.
• The menu will be diverse, catering for different nationalities and cultural groups including vegetarians and gluten friendly offerings.
• Standard recipes will be used, in conjunction with strict portion control for all food items produced.
• All menu items will be photographed and displayed on a menu board.
• Introduction of new menus will incorporate a staff menu tasting.
• Responsible for ensuring that all cost centers being payroll, cleaning and food come in in line without financial goals.
• Ensuring that all kitchen staff are managed efficiently and cost effectively at all times.
• The kitchen at all times will minimize food wastage through good kitchen management processes, such as labelling.
• All menu items to be costed in accordance with our financial goals.
• Induction of all new employees is to be completed before starting work.
• Responsible for the smooth running of the kitchen, including the management of staff.
• Provide regular performance appraisal for your kitchen brigade.
• Respond positively to guest feedback and understand that the feedback will be utilized to further understand our guest expectations.
• Responsible for the stock taking of the kitchen as per the schedule specified by the F&B Manager.
• Is responsible for the preparation of weekly or fortnightly rosters and forecasts ensuring that legal and budgetary requirements are met.
• Closely monitor the quality of food and beverage services to ensure a consistently high standard.
• Attend all training sessions and meetings as directed by the General Manager.
• Ensures the satisfaction of our guest expectations and where possible anticipating their expectations.
• Communicates with internal and external customers in a professional and caring manner.
• Maintaining a high level of cleanliness in the work area, and takes care with all outlet equipment and materials, liaising where necessary with other area in relation to the Stewarding Department.
• Ensures that the Kitchen carries adequate food par stocks, for efficient operation of the kitchen.
• Is responsible for the ordering, receiving and storage of all food, cleaning and kitchen equipment.
• Responsible for the rotation and labelling of all food items in storage.
• Is responsible for the storage and maintenance of the departments operating and technical equipment.

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Kitchen Brigade

• 1. Manage a kitchen team that operates professionally and efficiently at all times.
• 2. Maintain an environment and culture that facilitates learning and creativity.
• 3. Maintain a harmonious team that communicates well with all other members of the organization.
• 4. Ensures that staff grooming and presentation is of the highest standard at all times.
• 5. All buffets and food displays are maintained by the kitchen brigade.

Menu

• 1. Café menu will adjust seasonally, at a minimum of 2 times a year.
• 2. The menu will be diverse, catering for different nationalities and cultural groups including vegetarians and gluten friendly offerings.
• 3. Standard recipes will be used, in conjunction with strict portion control for all food items produced.
• 4. All menu items will be photographed and displayed on a menu board.
• 5. Introduction of new menus will incorporate a staff menu tasting.

Financial

• 1. Responsible for ensuring that all cost centers being payroll, cleaning and food come in in line without financial goals.
• 2. Ensuring that all kitchen staff are managed efficiently and cost effectively at all times.
• 3. The kitchen at all times will minimize food wastage through good kitchen management processes, such as labelling.
• 4. All menu items to be costed in accordance with our financial goals.

Management

• 1. Induction of all new employees is to be completed before starting work.
• 2. Responsible for the smooth running of the kitchen, including the management of staff.
• 3. Provide regular performance appraisal for your kitchen brigade.
• 4. Respond positively to guest feedback and understand that the feedback will be utilized to further understand our guest expectations.
• 7. Responsible for the stock taking of the kitchen as per the schedule specified by the F&B Manager.
• 8. Is responsible for the preparation of weekly or fortnightly rosters and forecasts ensuring that legal and budgetary requirements are met.
• 10. Closely monitor the quality of food and beverage services to ensure a consistently high standard.
• 11. Attend all training sessions and meetings as directed by the General Manager.

Customer Experience

• 1. Ensures the satisfaction of our guest expectations and where possible anticipating their expectations.
• 2. Communicates with internal and external customers in a professional and caring manner.

Work Environment

• 1. Maintaining a high level of cleanliness in the work area, and takes care with all outlet equipment and materials, liaising where necessary with other area in relation to the Stewarding Department.
• 2. Ensures that the Kitchen carries adequate food par stocks, for efficient operation of the kitchen.
• 3. Is responsible for the ordering, receiving and storage of all food, cleaning and kitchen equipment.
• 4. Responsible for the rotation and labelling of all food items in storage.
• 5. Is responsible for the storage and maintenance of the departments operating and technical equipment.