COOK-COMMIS

Sodexo; Shah Alam; On-site; MYR 33,000 - 58,000; Full time

Job summary

Sodexo Malaysia is seeking a skilled cook to prepare and oversee food production in our catering operation, ensuring quality, safety, and timely service.

You will work with Executive Chef, supervise kitchen staff, monitor portions and waste, and uphold HACCP and food safety standards in daily service. This role requires integrity, teamwork, and a strong focus on hygiene and customer satisfaction.

Responsibilities

• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Cooks are responsible primarily for cooking the food along with the sous chefs, who are the head chef's second in command.
• Assist chef in food preparation and ensure served as per contract and client specification; ensure sufficient food is always served.
• Ensure all kitchen equipment and tools are cleaned and in proper working condition.
• Assist Chef in supervising and coordinating all kitchen subsections engaged in food preparation and cooking.
• Assist Chef in supervising cooking and kitchen personnel; coordinate assignments and arrangements for economical, timely food production.
• Assist Chef in estimating current and daily food consumption based on event orders and menus forecasts.
• Assist in food cost controlling and monitoring.
• Coordinate with the chef on determining quality/quantity of materials to avoid waste and spoilage.
• Responsible for food prepared in the kitchen; check taste, temperature, and visual appeal; ensure products are correct.
• Ensure cleanliness and 5S of working area; comply with food safety requirements.
• Adhere to personal hygiene standards while on duty.
• Perform other duties as required by the chef/Executive Chef or Unit Manager.
• Work with integrity and promote positive relationships with the client.
• Understand objectives, policies, standards, and procedures set by Executive Chef.
• Ensure compliance with Sodexo Food Safety and Workplace Safety and Health standards throughout operations.
• Always prepare food to the highest standard of quality.
• Other food safety tasks such as temperature monitoring, storage, and cleaning activities.
• Perform other related duties as requested.

Job description

• 1. Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• 2. Cooks are responsible primarily for cooking the food along with the sous chefs, who are the head chef's second in command.
• 3. To ensure / assist chef in food preparation / served as per the contract and client specification. Ensure sufficient food is always served as per contract.
• 4. To ensure all kitchen equipment and tools are always cleaned and in proper working condition.
• 5. To assist Chef in supervise and coordinate all kitchen subsection engaged in the preparation and cooking of food.
• 6. To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production.
• 7. To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast etc.
• 8. To assist Chef in food cost controlling and monitoring.
• 9. Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc.
• 10. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct.
• 11. Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement.
• 12. To be always adhere and following personal hygiene standard while on duty.
• 13. Perform any other duties are required by the chef / Executive Chef or the Unit Manager.
• 14. Work with integrity and promotes pride, pleasant working relationship with the client through pleasant attitude and manners.
• 15. Understand objective, policies, standards, and procedures set forth by Executive Chef.
• 16. Ensure of accountability and responsibility for the highest quality in the delivery of catering and act accordingly in respect of Food Hygiene and Health & Safety current legislation such as HACCP and other government requirements.
• 17. Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire Operational processes related to Food Services and its scope of activities.
• 18. Always prepare food to the highest standard of quality.
• 19. Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.
• 20. Perform other related duties as requested.