KITCHEN UNITED SDN BHD Hiring! Full Time Cook cum Kitchen Helper in Pulau Pinang, Earn up to MYR 2,500 - Ricebowl

Job Description: Cook cum Kitchen Helper

Department: Food & Beverage
Reporting To: Head Chef

Job Summary

The Cook cum Kitchen Helper is responsible for assisting with daily kitchen operations, including food preparation, cooking, portioning, and general kitchen support. The role ensures that food is prepared according to approved recipes and standards while maintaining consistent quality, hygiene, food safety, and timely meal production in a high-volume cafeteria environment.

Key Responsibilities1. Food Preparation & Cooking

• Prepare and cook food according to the daily menu, standardized recipes, and portion requirements.
• Operate and manage an assigned cooking station such as wok, grill, frying, curry, or main dish station.
• Ensure all food is properly cooked, safe for consumption, and maintained at the appropriate serving temperature.
• Carry out food pre-preparation activities such as cutting, chopping, marinating, boiling, frying, sautéing, and other required preparations.
• Complete food preparation within the required production and service timelines.
• Assist with meal preparation and production during peak operating periods.

2. Food Quality & Consistency

• Maintain consistent food taste, quality, portion size, and presentation.
• Follow approved recipes, cooking methods, and portioning standards at all times.
• Check the quality and freshness of ingredients before use.
• Report any issues involving ingredients, food quality, or preparation to the Head Chef or designated supervisor.
• Ensure prepared food meets the required standards before service.

3. Food Safety, Hygiene & Sanitation

• Comply with all company food safety, hygiene, and sanitation requirements, including applicable HACCP and KKM standards.
• Ensure proper handling, storage, labeling, and rotation of food items.
• Practice FIFO (First In, First Out) principles when handling ingredients and stock.
• Maintain personal hygiene and wear the required kitchen uniform and protective equipment.
• Keep the assigned workstation, equipment, utensils, and surrounding areas clean and organized.
• Clean and sanitize cooking equipment, utensils, preparation areas, and work surfaces after use.
• Immediately report any food safety, hygiene, or equipment-related concerns to the supervisor.

4. Kitchen Support & Teamwork

• Work collaboratively with the Head Chef, other cooks, Commis Chefs, and kitchen helpers to ensure smooth kitchen operations.
• Provide additional support to other kitchen stations when required.
• Assist with receiving, checking, storing, and organizing raw materials and kitchen supplies.
• Support the kitchen team during high-volume meal production and service periods.
• Perform general kitchen duties and other tasks assigned by the Head Chef or supervisor.

5. Waste Control & Inventory Management

• Practice proper portion control to minimize food wastage.
• Use ingredients efficiently and responsibly in accordance with established kitchen procedures.
• Monitor ingredient usage and inform the supervisor of low stock, shortages, or damaged items.
• Assist in maintaining proper stock rotation and storage practices.
• Minimize unnecessary wastage of food, ingredients, packaging, and kitchen supplies.

Requirements

• Minimum 1–3 years of experience as a Cook, Line Cook, or similar kitchen position, preferably in a cafeteria, catering, institutional, or industrial kitchen environment.
• Basic knowledge of cooking techniques, food preparation, and kitchen operations.
• Good understanding of food hygiene, sanitation, and safe food handling practices.
• Able to follow standardized recipes, instructions, and portion requirements.
• Able to work shifts, early mornings, weekends, and public holidays when required.
• Physically fit and able to stand for extended periods and work in a hot and fast-paced kitchen environment.
• Able to work effectively under pressure while meeting production and service deadlines.
• Good teamwork, communication, and work discipline.

Skills & Competencies

• Food preparation and cooking skills
• Basic knowledge of kitchen operations
• Food safety and hygiene awareness
• Portion control and waste management
• Time management and work efficiency
• Attention to cleanliness and detail
• Teamwork and communication
• Ability to follow instructions and standard procedures
• Ability to work under pressure
• Positive attitude and willingness to learn

Job Types: Full-time, Permanent, Contract

Pay: Up to RM2,500.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person