VS Market Place Hiring! Full Time Restaurant Line Cook / Chef in Selangor, Earn up to MYR 3,500 - Ricebowl

Professional Cooking Experience: Proven track record as a line cook, commis, or chef de partie in a full-service restaurant kitchen.

Culinary & Knife Skills: Strong skill in food preparation, station setup, temperature control, and presentation standards.

Food Safety Standards: In-depth knowledge of kitchen hygiene, HACCP principles, Food Handler Certification, and typhoid vaccination.

Pace & Coordination: Excellent timing to coordinate multi-dish order tickets alongside other line cooks.

Team Communication: Clear verbal interaction in Bahasa Malaysia and English with kitchen expeditors and line staff.

Station Setup & Mise en Place: Organize, chop, measure, and stock all necessary ingredients, sauces, and garnishes at your designated station before service begins.

Food Preparation & Cooking Executions: Cook and plate station-specific menu items to exact recipe specifications, quality standards, and portion controls under high-volume pressure.

Ticket Management & Coordination: Monitor kitchen display systems or order chits to time dish preparation accurately with other line cooks and expedite meals smoothly.

Food Safety & Station Sanitation: Maintain strict food hygiene, continuously sanitize station surfaces, adhere to temperature controls, and follow FIFO (First-In, First-Out) ingredient rotation rules.

Station Breakdown & Restocking: Clean and sanitize cooking equipment, properly store leftover prep, and restock station supplies at the end of each shift.