Holywings Group Hiring! Full Time Cook in Federal Territory - Ricebowl

[THIS JOB IS ONLY ELIGIBLE FOR LOCAL MALAYSIAN]

Job Description:

• Prepare raw materials for production, including cutting, weighing, cleaning, and processing ingredients according to daily production requirements to ensure readiness and prevent production delays.
• Ensure all products meet the brand’s standards for taste, texture, color, and portion consistency, and conduct quality checks before products are packed and distributed to outlets.
• Maintain kitchen cleanliness and comply with food safety standards and SOPs, including proper use of PPE, ingredient storage temperature control, equipment sanitation, and maintaining a clean and hygienic work area.
• Use raw materials according to production requirements and established yield standards to minimize waste, and report any damaged or unsuitable ingredients to the supervisor.
• Coordinate with the packing team to ensure cooked products are properly packed, labeled with production and expiration dates, and ready for distribution to outlets according to schedule.
• Record production quantities, raw material usage, and remaining ingredients in daily reports to support production efficiency monitoring and inventory control.
• Operate and maintain kitchen equipment, such as ovens, stoves, mixers, and other cooking tools, according to established procedures, ensuring all equipment is cleaned and returned to its designated place after use.

Requirements:

• Minimum SPM / Sijil Pelajaran Malaysia (SPM) or Diploma in Culinary Arts, Food Preparation, Hospitality, or a related field.
• Minimum 1–2 years of experience as a Cook in a restaurant, hotel, or central kitchen, preferably with experience in high-volume food production.
• Able to work in a fast-paced kitchen environment and follow standardized recipes and production schedules.
• Good teamwork, time management, communication, attention to detail, and initiative.
• Knowledge of standard recipes, basic cooking techniques, food safety and hygiene practices, kitchen equipment operation, and basic inventory management.