Junior Kitchen Pro: Station Support & Prep

THE STRAITS HOTEL & SUITES SDN. BHD.; Malacca City; On-site; MYR 39,000 - 61,000; Full time

Job summary

The Straits Hotel & Suites Sdn. Bhd. in Malacca city invites a committed kitchen professional to support the Chef de Partie across hot, pastry or cold sections. You’ll handle food prep, mise en place and assist with hygiene, stock checks and junior staff guidance.

This entry-level to mid-level role requires 1–2 years in hotel or restaurant kitchens, a basic culinary certificate or higher, good technique and HACCP knowledge, and the ability to work under pressure during peak hours.

Qualifications

• 1–2 years of professional cooking experience in a hotel or restaurant kitchen.
• Good cooking techniques and knowledge of kitchen safety and hygiene such as HACCP rules.
• Ability to stand for long hours and work well under pressure during busy service hours.

Responsibilities

• Cook and prepare dishes following standard hotel recipes, portion controls, and presentation guidelines.
• Help the Chef de Partie run a specific kitchen station like the hot kitchen, pastry, or cold section.
• Gather and prep all raw ingredients, tools, and equipment needed before service starts.
• Clean and sanitize work areas, maintain food safety rules, and ensure correct food labelling and storage.
• Check stock levels, track food waste, and report shortages to senior kitchen staff.
• Support and guide junior kitchen helpers or commis chefs on daily tasks.

Skills

Cooking experience

Food safety HACCP

Education

Culinary arts or food production certificate/diploma/degree

Job description

The Straits Hotel & Suites Sdn. Bhd. in Malacca city invites a committed kitchen professional to support the Chef de Partie across hot, pastry or cold sections. You’ll handle food prep, mise en place and assist with hygiene, stock checks and junior staff guidance.

This entry-level to mid-level role requires 1–2 years in hotel or restaurant kitchens, a basic culinary certificate or higher, good technique and HACCP knowledge, and the ability to work under pressure during peak hours.