FRONT & KITCHEN HELPER PART-TIME

SOFWAH ARABIATA (M) SDN. BHD.; Alor Setar; On-site; MYR 20,000 - 100,000; Full time

Job summary

A local restaurant in Alor Setar is seeking a kitchen staff member to maintain kitchen cleanliness, prepare and cook various menu items, and deliver excellent customer service. Previous kitchen experience is a plus. The candidate should be able to work independently as well as part of a team, and be willing to work shifts, weekends, and public holidays.

Qualifications

• Previous experience in a kitchen or restaurant preferred.
• Responsible, proactive, and hardworking.
• Good communication and interpersonal skills.

Responsibilities

• Maintain cleanliness of kitchen and dining areas.
• Prepare food stock and cook menu items.
• Deliver excellent customer service.

Skills

Kitchen hygiene knowledge

Time management

Teamwork

Customer service

Education

Minimum SPM or equivalent

Job description

Responsibilities

• Ensure the kitchen, food preparation areas, grease trap, and surrounding premises are clean, neat, and well-organized.
• Prepare food stock in advance for the next two days according to the menu requirements.
• Cook, handle, and prepare dishes such as Nasi Arab, Western food, and other related menu items as per customer orders.
• Follow the SOP for each menu item and prepare food promptly.
• Order kitchen supplies from suppliers and monitor ordering days to maintain stock without overstocking.
• Operate kitchen equipment, machinery, and cooking appliances properly and safely.
• Maintain neat stock arrangements and practice FIFO when storing and using inventory.
• Continuously improve cooking skills, menu knowledge, and maintain consistency in task execution.
• Record damaged or expired items before disposal for tracking and inventory control.
• Wash all used cooking tools, containers, cloths, and dishes promptly after use.
• Carry out routine cleaning tasks (daily, weekly, or monthly) according to the cleaning schedule.
• Perform opening and closing SOPs as per the kitchen’s operational guidelines.

Requirements

• Previous experience working in a kitchen or restaurant is an added advantage.
• Basic knowledge of food preparation and kitchen hygiene.
• Able to work independently and as part of a team under pressure.
• Time-conscious, quality-focused, and attentive to cleanliness.
• Responsible, hardworking, and proactive.
• Minimum SPM or equivalent (preferred).
• Prior F&B experience is an advantage.
• Good communication and interpersonal skills.
• Able to multitask and work in a fast-paced environment.
• Willing to work shifts, weekends, and public holidays.
• Physically fit and able to stand for long hours.

Front Helper

• Ensure cleanliness of the dining area, bar area, counter, and overall premises is maintained to the highest standard.
• Ensure proper arrangement of tables, chairs, table numbers, and QR codes.
• Maintain a calm and welcoming dining environment, including selecting appropriate instrumental music and adjusting lighting as needed.
• Customer Service: Deliver excellent and consistent customer service following the restaurant’s service SOPs. Handle all types of orders/reservations effectively via phone, WhatsApp, walk-ins, and delivery apps. Confirm every order before processing. Serve food and drinks to the correct table based on marked order lists. Responsible for receiving payments and ensuring the correct amount is charged and returned. Maintain proper records of all transactions.
• Beverage & Bar Duties: Prepare beverages promptly, following SOPs for each drink. Ensure all prepared drinks are labeled with the correct order list before serving. Monitor bar inventory to ensure adequate, organized stock without overflows. Wash and clean bar equipment, waste trolleys, cups, and dishes as needed.
• Stock & Engine Area: Ensure the “engine” (preparation/support) area is well-organized and adequately stocked with plates, cutlery, tissues, and other supplies.
• Cleaning & Maintenance: Carry out daily, weekly, and monthly cleaning routines as assigned. Perform opening and closing duties according to the restaurant’s SOPs.
• Teamwork & Flexibility: Cooperate and work in any section as needed, including the back-of-house team. Take initiative in maintaining cleanliness and helping where necessary during operations.