PMW FOOD PROCESSING SDN BHD Hiring! Full Time Demi Cheff in Pulau Pinang, Earn up to MYR 3,900 - Ricebowl

2. KEY RESPONSIBILITIES

A. Food Preparation & Cooking

• Prepare, cook, and present food according to standard recipes and company guidelines.
• Ensure food quality, taste, portion size, and presentation meet company standards.
• Assist in preparing ingredients and completing daily mise en place.
• Monitor food preparation to ensure timely service.
• Maintain consistency in food preparation and presentation.
• Minimise food wastage through proper handling and portion control.

B. Kitchen Operations

• Assist the Chef de Partie in managing daily kitchen activities.
• Ensure sufficient ingredients and supplies are available for daily operations.
• Monitor food stock and report shortages to the supervisor.
• Follow proper food storage procedures, including FIFO (First In, First Out).
• Ensure all kitchen equipment is used correctly and maintained properly.
• Support other kitchen sections when required.

C. Food Safety & Hygiene

• Maintain cleanliness and hygiene in all kitchen areas.
• Comply with food safety regulations and HACCP guidelines.
• Ensure proper handling, storage, and preparation of food.
• Maintain personal grooming and hygiene standards.
• Ensure kitchen equipment, utensils, and workstations are cleaned and sanitised.
• Follow workplace safety procedures to prevent accidents.

D. Teamwork & Supervision

• Assist in guiding junior kitchen staff and kitchen helpers.
• Maintain good communication with kitchen team members.
• Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.
• Support teamwork to ensure smooth and efficient kitchen operations.
• Assist in training new kitchen staff when required.

E. Cost Control & Inventory

• Control food portions to minimise wastage.
• Assist in monitoring daily food consumption and stock levels.
• Ensure proper rotation and storage of ingredients.
• Report damaged, expired, or insufficient stock to the supervisor.
• Support kitchen cost-control initiatives.

3. JOB REQUIREMENTS

• Minimum SPM qualification or Certificate/Diploma in Culinary Arts.
• Minimum 1–2 years of working experience in a professional kitchen.
• Basic knowledge of food preparation, cooking techniques, and kitchen operations.
• Knowledge of food safety, hygiene, and HACCP standards.
• Ability to work in a fast-paced kitchen environment.
• Good teamwork, communication, and time-management skills.
• Willingness to work shifts, weekends, and public holidays.
• Physically fit and able to stand for extended periods.

4. KEY PERFORMANCE INDICATORS (KPI)

• Food Quality: Maintain consistent food taste, quality, and presentation.
• Food Preparation Efficiency: Complete food preparation within required service times.
• Food Hygiene: Maintain compliance with food safety and hygiene standards.
• Food Wastage: Minimise food wastage and practise effective portion control.
• Teamwork: Demonstrate good cooperation and communication with kitchen staff.
• Kitchen Cleanliness: Maintain clean and organised workstations at all times.
• Stock Management: Ensure proper food storage and stock rotation.

5. EXPECTED WORK ATTITUDE

• Responsible, disciplined, and punctual.
• Positive attitude and willingness to learn.
• Able to work independently and as part of a team.
• Committed to maintaining food quality and customer satisfaction.
• Able to work under pressure during peak operating hours.
• Proactive in maintaining kitchen cleanliness and operational efficiency.

Pay: RM1,700.00 - RM3,900.00 per month

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Opportunities for promotion

Work Location: In person