Hiring! Full Time Line Cook in Selangor, Earn up to MYR 5,000 - Ricebowl

Working experience as a Chef/Cook in a non-halal kitchen, central kitchen, canteen, or food manufacturing environment Minimum 1–2 years of

Knowledge of food preparation, cooking techniques, food hygiene, and kitchen safety practices, including handling of non-halal ingredients.

Ability to prepare meals in large quantities while maintaining food quality, consistency, and timely delivery.

Good teamwork, leadership, and communication skills to supervise kitchen assistants and coordinate daily kitchen operations.

Physically fit and able to work in a fast-paced kitchen environment, including weekends, public holidays, or shift work when required.

This role is based in a centralised kitchen within a manufacturing environment, responsible for preparing and delivering meals at scale to support daily workforce operations.

Prepare and cook breakfast, lunch, and dinner as per order.

Ensure food is fresh, properly cooked, and served on time.

Adjust food quantities based on order size.

Prepare ingredients daily (e.g., chopping vegetables, marinating meats, making sauces).

Do not serve pre-cooked or spoiled food.

Oversee daily kitchen operations for smooth workflow.

Maintain high food quality and consistency.

Pre-plan weekly menus for marketing and preparation.

Ensure cooking pots, utensils, woks, and all kitchen equipment are clean.

Ensure proper storage to prevent food spoilage.

Organize kitchen stations for efficient operation.

List grocery and wet items before stock runs out. Coordinate with Admin Department for stock replenishment and purchasing.

Minimize waste and maintain budgeted food costs.

Maintain cleanliness and hygiene in the kitchen at all times.

Follow food safety and hygiene procedures.

Ensure all kitchen equipment is in good working condition and report issues.

Supervise and train junior kitchen staff (line cooks, assistants).

Coordinate with canteen staff during peak service periods.

Contribute to creating and modifying the kitchen's menu monthly. Ensure the menu is balanced and caters to customer preferences.

Ensure adherence to all applicable environmental, safety, and health regulations, as well as company policies and standards, fostering a culture of compliance and risk management.

Support ESH initiatives by following proper food handling procedures, maintaining kitchen cleanliness and ensuring the safe use of kitchen equipment.

Undertake any other responsibilities as assigned by the Management or superior.