SENIOR COOK
- Handle and store ingredients and food
4 days
5,000+ Commis Jobs in Malaysia | Job Vacancies | November 2026 | Ricebowl - Page 85
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Banquet Chef
- Ability to manage inventory, cost control, and coordination with procurement to ensure efficient use of resources.
3 days
3 days
Executive Chef
- Good practical, operational and adequate administrative skills with a flair for creativity are a must.
3 days
PASTRY CHEF
- Ability to develop signature pastries and unique bakery products
3 days
Cook Supervisor
- Work closely and efficiently with other departments to achieve company’s goals
3 days
Cook Supervisor
- Collaborate with kitchen staff to maintain a smooth and efficient operation
3 days
Assistant Cook
- Receive, weigh, and store ingredients and food supplies to ensure proper inventory management
3 days
Assistant Cook
- Buy, weigh, and store ingredients and food supplies to ensure kitchen readiness
3 days
Executive Chef
- Manage food costs, inventory, budgeting and wastage control.
3 days
3 days
RESTAURANT COOK
- Station Management: Set up, stock, and organize prep stations with all necessary ingredients, tools, and equipment before and during service.
3 days
EXECUTIVE CHEF
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
3 days
3 days
EXECUTIVE CHEF
- Designing new recipes, planning menus, and selecting plate presentations.
3 days
ASSISTANT COOK
- Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
3 days
EXECUTIVE CHEF
- Designing new recipes, planning menus, and selecting plate presentations.
3 days
ASSISTANT COOK
- Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
3 days
ASSISTANT COOK
- Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
3 days
2 days
EXECUCTIVE CHEF
- Designing new recipes, planning menus, and selecting plate presentations.
2 days
3 days
CHIEF COOK
- Attend to kitchen-related duties stock- checking and inventory and ordering.
3 days
Sous Chef
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
2 days