全职 Pizza Maker / Demi Chef / Chef de Partie (CDP) - Italian Cuisine 工作, 薪水 up to MYR 4,000, 1More Pizza Malaysia Holdings WP Kuala Lumpur 公司招聘中 - Ricebowl

Job Overview & Highlights

We are seeking dedicated culinary professionals to join our kitchen team as a Pizza Maker, Demi Chef, or Chef de Partie (CDP). This role is ideal for individuals skilled in artisan Neapolitan brick oven operations or hot line execution (pasta, starters, and classic Italian small plates). Reporting directly to the Sous Chef, you will play a key role in maintaining culinary excellence, section efficiency, and authentic Italian food quality.

• Remuneration: RM 2,500 – RM 4,000 / month (commensurate with skill level & experience)

• Work Schedule: 6-Day Work Week

• Location: SS2, Petaling Jaya OR Medan Pasar, Kuala Lumpur

Available Positions & Role Scope

Neapolitan Pizza Maker / Pizzaiolo

• Hand-stretching high-hydration dough, topping, and mastering live-fire cooking in a Neapolitan brick oven.

• Managing daily dough prep, fermentation quality control, and pizza station setup.

Chef de Partie (CDP) / Demi Chef (Hot Kitchen / Prep)

• Running sections across handcrafted pasta, antipasti, hot bites, and general mise-en-place.

• Executing ticket orders with speed and precision during peak service hours.

Requirements

• Minimum 1–2 years of experience in authentic Italian or Western restaurant kitchens.

• CDP / Demi Chef: Solid knife skills and experience handling pasta stations, antipasti, and hot prep.(Prior experience with Neapolitan brick oven pizza is an added advantage / bonus).

• Pizza Maker: Hands-on experience with high-temperature brick oven management, hand-stretching high-hydration dough, and Neapolitan-style techniques.

• Able to work on a 6-day work week, including weekends and public holidays.

• Strong team player, disciplined under high-volume pressure, and committed to culinary standards and company SOPs.

Key Responsibilities

Sous Chef Collaboration & Prep

• Work directly under the Sous Chef to carry out daily mise-en-place, station prep, and stock checks before each service.

• Execute daily kitchen opening and closing checklists in full compliance with established operational workflows.

Station Execution & Food Quality

• Prepare and assemble food items (Neapolitan pizzas, handcrafted pasta, antipasti, and hot bites) according to standardized recipes and plating guidelines.

• Maintain fast, smooth ticket flow and section efficiency during peak high-volume service hours without compromising quality.

SOP Compliance & Kitchen Hygiene

• Strictly adhere to company Standard Operating Procedures (SOPs) regarding food safety, temperature logs, sanitation, and kitchen safety.

• Keep work stations, tools, and cooking equipment clean, organized, and properly maintained at all times.

Inventory & Waste Control

• Monitor station inventory levels and report low stock or ingredients to the Sous Chef in a timely manner.

• Practice strict FIFO (First In, First Out) stock rotation and manage ingredient portion control to minimize food wastage.

• Competitive salary
• Access to Pizza & Pasta training
• Performance incentives + allowances
• Strong
• disciplined and supportive team culture
• Opportunity to grow into leadership roles
• Growing brand with expansion plans
• Clear career progression pathway
• Annual Leave
• EPF
• SOCSO