Demi Chef: Precision Prep & High-Quality Kitchen

B Hotel Kuala Lumpur; Kuala Lumpur; On-site; MYR 28,000 - 42,000; Full time

Job summary

Jora Malaysia is seeking a passionate and hardworking Demi Chef to join our kitchen team. You will assist in daily food preparation, cooking, and maintaining kitchen operations to ensure consistent food quality, hygiene, and smooth service flow.

The role involves supporting Chef de Partie and Head Chef, handling mise en place, plating, and ensuring adherence to SOPs and food safety standards. Shifts, weekends and public holidays are required.

Qualifications

• Minimum 1–2 years experience in kitchen (hotel/restaurant/kopitiam preferred).
• Basic knowledge of cooking techniques and kitchen SOP.
• Able to work in fast-paced environment.
• Team player with good attitude and discipline.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Assist Chef de Partie / Head Chef in daily kitchen operations
• Prepare ingredients (washing, cutting, marinating, portioning) according to SOP
• Cook and plate food according to recipes and presentation standards
• Ensure all mise en place is prepared before service
• Maintain consistency in taste, portion, and food quality
• Follow food hygiene, safety, and cleanliness standards (HACCP)
• Maintain cleanliness of kitchen equipment, tools, and workstation
• Assist in stock checking, storage, and FIFO rotation
• Minimise food wastage and support cost control
• Assist in training junior kitchen staff

Skills

Cooking & food preparation

Time management under pressure

Teamwork & communication

Kitchen hygiene & safety awareness

Attention to detail

Job description

Jora Malaysia is seeking a passionate and hardworking Demi Chef to join our kitchen team. You will assist in daily food preparation, cooking, and maintaining kitchen operations to ensure consistent food quality, hygiene, and smooth service flow.

The role involves supporting Chef de Partie and Head Chef, handling mise en place, plating, and ensuring adherence to SOPs and food safety standards. Shifts, weekends and public holidays are required.