- Consistent food preparation and maintaining the dish standards to build a consistent reputation. This includes serving the right dish to the right order
8 days
5,000+ Commis Chef Jobs in Malaysia | Job Vacancies | November 2026 | Ricebowl
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"commis chef"
- Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
8 days
- Ensure all tasks are completed efficiently according to the Senior Chef’s instructions.
1 day
- Learn and execute fundamental cooking techniques under the guidance of experienced chefs.
30+ days
- Conduct kitchen inspections and improve daily operations.
12 days
- Maintain cleanliness and hygiene in the kitchen and food preparation areas.
12 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
20 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
20 days
- Maintain cleanliness and organisation of the kitchen in accordance with the restaurant's guidelines.
21 days
- Cooperate with front-of-house order flow to ensure prompt food serving.
5 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
20 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
20 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
20 days
- Operate and maintain kitchen equipment safely and efficiently, reporting any malfunctions.
19 days
- Adhere strictly to food safety and hygiene regulations, including proper handling, storage, and temperature control of ingredients.
30+ days
- Train and guide kitchen staff.
30+ days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
9 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
12 days
- Adhere strictly to food safety and hygiene regulations, including proper handling, storage, and temperature control of ingredients.
30+ days
- Mengilling sambal asas & kacang
1 day
- Ensure proper food storage, handling, and rotation to minimize waste and maintain quality.
20 days
- Maintain cleanliness and hygiene of the workstation and kitchen equipment.
21 days
- Accurately measure and combine ingredients according to standardized recipes, contributing to consistent product quality and taste.
19 days
- Ensure food quality, freshness and consistency.
30+ days
- Ensure food quality, freshness and consistency.
30+ days
- Ensure food quality, freshness and consistency.
30+ days
- Inventory Management: Help monitor raw material inventory, report stock shortages, and ensure proper food storage following the FIFO (First In, First Out) method.
30+ days
- Maintain cleanliness and organization of work stations, kitchen equipment, and storage areas.
30+ days
- Ensure proper handling, storage, and temperature control of food ingredients.
19 days
- Team Collaboration: Coordinate with kitchen staff to ensure timely food service
1 day