Demi Chef – Hot & Cold Kitchen

Meili Resort Hotel Sdn Bhd; Semporna; On-site; MYR 20,000 - 31,000; Full time

Job summary

Meili Resort Hotel Sdn Bhd is recruiting a kitchen cook to prepare hot and cold dishes, soups and sauces for our hotel kitchen in Sabah. You will support daily operations, maintain hygiene, and ensure consistency with recipes and quality standards.

The role requires at least 2 years of kitchen experience, a culinary arts qualification, and willingness to work shifts including weekends and public holidays. This is a full-time, on-site position at our resort in Semporna.

Qualifications

• Minimum two (2) years of working experience in hot and cold kitchen operations.
• Knowledge of cooking techniques and food preparation.
• Good teamwork and communication skills.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Assist in preparing and cooking hot dishes, soups, sauces, main courses and cold dishes.
• Perform daily mise en place, including cutting, cleaning and portioning ingredients.
• Ensure food is prepared according to recipes and quality standards.
• Monitor cooking temperatures, food quality and portion control.
• Maintain cleanliness and hygiene of kitchen workstations and equipment.
• Ensure proper food storage, labelling and stock rotation.
• Assist in monitoring kitchen supplies and minimising food wastage.
• Support the CDP and Sous Chef in daily kitchen operations.
• Perform other duties assigned by the Head Chef or management.

Skills

Cooking techniques

Food preparation

Teamwork

Communication

Work under pressure

Education

Culinary arts certificate

Job description

Assist in preparing and cooking hot dishes, soups, sauces, main courses and cold dishes.

Perform daily mise en place, including cutting, cleaning and portioning ingredients.

Ensure food is prepared according to recipes and quality standards.

Monitor cooking temperatures, food quality and portion control.

Maintain cleanliness and hygiene of kitchen workstations and equipment.

Ensure proper food storage, labelling and stock rotation.

Assist in monitoring kitchen supplies and minimising food wastage.

Support the CDP and Sous Chef in daily kitchen operations.

Perform other duties assigned by the Head Chef or management.

B. Job Requirements

Minimum Certificate in Culinary Arts or equivalent qualification.

Minimum two (2) years of working experience in hot and cold kitchen operations.

Previous experience in a hotel or resort kitchen will be an advantage.

Good knowledge of cooking techniques and food preparation.

Able to prepare a variety of hot and cold dishes.

Knowledge of food hygiene, food safety and kitchen SOPs.

Able to work under pressure and meet operational deadlines.

Good teamwork and communication skills.

Willing to work shifts, weekends and public holidays.