- Operates like a lower-level manager.
30+ days
5,000+ Commis Chef Jobs in Malaysia | Job Vacancies | November 2026 | Ricebowl - Page 22
Showing 5,202 jobs results for
"commis chef"
- Adhere to strict food safety and hygiene regulations, including proper handling, storage, and temperature control of food items.
30+ days
- Operates like a lower-level manager.
30+ days
- Properly store food items, ensuring FIFO (First-In, First-Out) principles are followed and monitoring storage temperatures.
30+ days
- Responsible to order food supplies and kitchen equipment as needed.
30+ days
- Wash dishes, pots, pans, and kitchen utensils efficiently
7 days
- Wash dishes, pots, pans, and kitchen utensils efficiently
7 days
- Wash dishes, pots, pans, and kitchen utensils efficiently
7 days
- Mengilling sambal asas & kacang
7 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
4 days
- Inventory Management: Monitor baking supplies and ingredients, placing orders as needed to ensure the kitchen is well-stocked.
5 days
- Mengilling sambal asas & kacang
7 days
- Inventory Management: Monitor baking supplies and ingredients, placing orders as needed to ensure the kitchen is well-stocked.
5 days
- Maintain cleanliness and organisation of dining areas.
7 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
7 days
- Lead, train and guide kitchen team member on food preparation technique, standard recipe, hygiene and operational procedure.
7 days
- Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
19 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
4 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
4 days
- Assist with table setting, clearing and resetting.
18 days
- Assist with menu preparation and kitchen coordination.
7 days
- Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
19 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
7 days
- Maintain cleanliness and hygiene of the bar and outlet.
21 days
- Maintain accurate records of formulations, trials, and test results
7 days
- Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
19 days
- Adhere strictly to food safety and hygiene regulations, maintaining a clean and sanitary kitchen environment at all times.
7 days
- Maintain a clean and organized sushi station.
4 days
- Maintain cleanliness and hygiene of the bar and outlet.
21 days
- Ensure production is completed according to the assigned schedule and outlet requirements.
7 days