Cook

Holywings Group; Kuala Lumpur; On-site; MYR 22,000 - 36,000; Full time

Job summary

Holywings Group in Kuala Lumpur seeks a Cook to support daily production, ensuring quality and consistency in prepared dishes. You will handle raw materials, follow recipes, and maintain safety standards in a high-volume kitchen.

The ideal candidate has 1–2 years in a restaurant, hotel, or central kitchen, with strong teamwork and time management. Local eligibility applies; joining is on-site in a fast-paced environment.

Qualifications

• Minimum education: SPM or Diploma in Culinary Arts.
• Able to follow standardized recipes and production schedules.
• Thrives in a fast-paced kitchen with high-volume production.
• Knowledge of food safety and hygiene practices.

Responsibilities

• Prepare raw materials for production, including cutting, weighing, cleaning, and processing ingredients.
• Ensure products meet brand standards for taste, texture, color and portion; conduct quality checks.
• Maintain kitchen cleanliness and comply with safety SOPs and PPE usage.
• Use ingredients as per production requirements to minimize waste; report damaged items.
• Coordinate with packing team to ensure proper labeling and readiness for distribution.
• Record production quantities and material usage in daily reports for inventory control.
• Operate and maintain kitchen equipment and return tools to storage after use.

Skills

Teamwork

Time management

Communication

Attention to detail

Initiative

Education

SPM

Diploma in Culinary Arts

Job description

[THIS JOB IS ONLY ELIGIBLE FOR LOCAL MALAYSIAN]

Job Description:

• Prepare raw materials for production, including cutting, weighing, cleaning, and processing ingredients according to daily production requirements to ensure readiness and prevent production delays.
• Ensure all products meet the brand’s standards for taste, texture, color, and portion consistency, and conduct quality checks before products are packed and distributed to outlets.
• Maintain kitchen cleanliness and comply with food safety standards and SOPs, including proper use of PPE, ingredient storage temperature control, equipment sanitation, and maintaining a clean and hygienic work area.
• Use raw materials according to production requirements and established yield standards to minimize waste, and report any damaged or unsuitable ingredients to the supervisor.
• Coordinate with the packing team to ensure cooked products are properly packed, labeled with production and expiration dates, and ready for distribution to outlets according to schedule.
• Record production quantities, raw material usage, and remaining ingredients in daily reports to support production efficiency monitoring and inventory control.
• Operate and maintain kitchen equipment, such as ovens, stoves, mixers, and other cooking tools, according to established procedures, ensuring all equipment is cleaned and returned to its designated place after use.

Requirements:

• Minimum SPM / Sijil Pelajaran Malaysia (SPM) or Diploma in Culinary Arts, Food Preparation, Hospitality, or a related field.
• Minimum 1–2 years of experience as a Cook in a restaurant, hotel, or central kitchen, preferably with experience in high-volume food production.
• Able to work in a fast-paced kitchen environment and follow standardized recipes and production schedules.
• Good teamwork, time management, communication, attention to detail, and initiative.
• Knowledge of standard recipes, basic cooking techniques, food safety and hygiene practices, kitchen equipment operation, and basic inventory management.