- Keep the kitchen and cooking equipment and workstations clean and sanitised
8 days
20 Line Cook Jobs in Subang Jaya - October 2026 - High Salaries
Showing 20 jobs results for
"line cook"
in Subang Jaya
- Keep the kitchen and cooking equipment and workstations clean and sanitised
7 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
8 days
- Follow food safety procedures at all times
8 days
Demi Chef (GSC Summit USJ)
- SPM/Diploma in Culinary/Hotel Management or any related field
8 days
Commis (GSC Summit USJ)
- Portion food products prior to cooking according to standard portion sizes and recipe specifications
8 days
Chef de Partie (GSC Subang Parade)
- Assist the sous chef and F&B Manager to develop new dishes and menus
8 days
Chef de Partie (GSC Summit USJ)
- Assist the sous chef and F&B Manager to develop new dishes and menus
8 days
- Follow food safety, hygiene, and kitchen safety procedures.
30+ days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
8 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
8 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
8 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
8 days
- Learn and execute fundamental cooking techniques under the guidance of experienced chefs.
30+ days
- Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
30+ days
- Menu Development & Standardisation: Support menu development, recipe standardisation, product trials, and ensure consistent execution of new and existing menu items.
30+ days
- Support the kitchen team by restocking ingredients, preparing workstations, and ensuring all necessary equipment is clean and readily available.
30+ days
- Learn and execute fundamental cooking techniques under the guidance of experienced chefs.
30+ days
- Learn and execute fundamental cooking techniques under the guidance of experienced chefs.
30+ days
- Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
30+ days