Hiring for A la Carte Chef

2coms; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A culinary organization in Kuala Lumpur is searching for an A la Carte Chef to prepare and serve high-quality dishes. The ideal candidate should have at least 3 years of experience in a la carte cooking and demonstrate creativity and attention to detail. The role involves customizing dishes, maintaining a clean kitchen, and efficient multitasking during busy hours. This position offers a mid to high-tier salary depending on experience.

Qualifications

• Minimum of 3 years of experience in a la carte cooking.
• Strong attention to detail with high standards for flavor and aesthetics.
• Familiarity with modern cooking techniques and kitchen equipment.

Responsibilities

• Prepare and cook à la carte dishes according to standards.
• Customize dishes based on guest preferences.
• Maintain cleanliness and organization in the kitchen.

Skills

A la carte cooking

Attention to detail

Time management

Creativity

Teamwork

Job description

Job Title: A la Carte Chef

Department: Kitchen / Culinary

Reports To: Sous Chef / Head Chef / Executive Chef

Location: Restaurant, Hotel, Resort, Cruise Ship, etc.

Salary Range: Mid to high tier, depending on location and experience

Key Responsibilities

• Prepare and cook à la carte dishes according to the menu and restaurant standards
• Ensure each dish is freshly made with attention to presentation, flavor, and portion size
• Customize dishes based on guest preferences or dietary needs
• Maintain efficiency during busy service times without compromising quality
• Keep the à la carte kitchen area clean, organized, and well‑stocked
• Collaborate with senior chefs on menu development and seasonal updates

Requirements

• Minimum of 3 years of experience and skills in a la carte cooking and plating
• Strong attention to detail with high standards for flavor and aesthetics
• Ability to manage time effectively and multitask in a fast‑paced environment
• Familiarity with modern cooking techniques and kitchen equipment
• Creative mindset for developing and presenting dishes
• Ability to perform under pressure during peak service hours
• Excellent teamwork and communication abilities