Hot Kitchen Cook

Jobstreet Malaysia; Pahang; On-site; MYR 20,000 - 100,000; Full time

Job summary

A culinary job opportunity in Malaysia's Pahang region seeks experienced kitchen staff to manage food preparation and cooking in a hot section. Responsibilities include supervising dishes, managing inventory, and adhering to hygiene standards. Candidates should possess strong culinary knowledge and effective communication skills. A culinary certification is preferred, although experience can substitute formal training. Join a team where you will contribute to menu development and train junior chefs in a fast-paced environment.

Qualifications

• Previous experience in a professional kitchen, specifically in a hot section is usually required.
• Strong knowledge of various cooking methods, ingredients, equipment, and food safety procedures.
• Ability to work long hours on one's feet in a fast-paced environment.
• Effective communication and teamwork skills are essential.

Responsibilities

• Execute and oversee the preparation and cooking of all hot section dishes according to recipes.
• Set up, stock, and manage their assigned station with necessary supplies before service.
• Monitor food quality, portion control, and cooking times for consistency.
• Maintain cleanliness and organization in the hot kitchen area, adhering to safety standards.
• Assist with inventory management and minimizing food waste.
• Work effectively with kitchen staff for smooth operations and training junior chefs.
• Participate in menu development and provide feedback on dish improvements.

Skills

Experience in a professional kitchen

Strong knowledge of cooking methods

Effective communication skills

Attention to detail

Education

Culinary certification or diploma

Job description

Responsibilities

Food Preparation and Cooking: Execute and oversee the preparation and cooking of all hot section dishes according to standardized recipes and quality standards. This can involve grilling, frying, roasting, braising, sautéing, and steaming.

Station Management: Set up, stock, and manage their assigned station (section) with all necessary supplies before service begins.

Quality Control & Presentation: Monitor food quality, portion control, and cooking times to ensure consistency in taste and presentation. Dishes must be prepared and presented attractively.

Hygiene and Safety Standards: Maintain impeccable cleanliness and organization in the hot kitchen area, strictly adhering to food safety, sanitation (HACCP), and workplace safety regulations.

Inventory and Cost Control: Assist with inventory management, receiving and storing deliveries properly, and minimizing food waste. This may involve monitoring stock levels and placing orders for new supplies.

Collaboration and Training: Work effectively with other kitchen staff (commis chefs, sous chefs, head chef) to ensure smooth operations and timely food delivery. They may also train and mentor junior chefs.

Menu Input: Participate in menu development and provide feedback on dish improvements or new ideas.

Required Skills and Qualifications

Experience: Previous experience in a professional kitchen, specifically in a hot section, is usually required.

Culinary Knowledge: Strong knowledge of various cooking methods, ingredients, equipment, and food safety procedures.

Physical Stamina: The ability to work long hours on one's feet in a fast-paced, high-temperature environment.

Communication: Effective communication and teamwork skills are essential for coordinating with the rest of the staff.

Attention to Detail: Accuracy and speed in executing assigned tasks and an eye for presentation are crucial.

Formal Education: A culinary certification or diploma is often an advantage, though experience can sometimes substitute for formal training.