Kitchen Crew (Bukit Jalil KL)

Food Safety & Product Standards

1. Strictly follow food safety procedures, including the separationof raw and cooked food, First-In-First-Out (FIFO) inventory management, food sample retention, cleaning, and sanitisation.
2. Prepare food in accordance with the Company's SOPs, including cooking temperature, timing, portion control, and presentation standards to ensure consistent product quality.

Production Coordination & Equipment Safety

1. Coordinate food serving operations with all kitchen stations and cooperate with the Front of House to ensure timely food preparation and service.
2. Operate all kitchen equipment safely and correctly, including stoves, steamers, fryers, and dishwashers, and immediately report any unsafe conditions or equipment malfunctions.

Inventory Control & Confidentiality

1. Manage ingredient replenishment, cooking oil replacement, and wastage records within the assigned work area, and promptly report shortages or abnormalities.
2. Protect the Company's recipes, preparation methods, operating procedures, and confidential business information from unauthorised disclosure.

General Responsibilities

1. Comply with the Company's policies, SOPs, food safety standards, and all applicable laws and regulations.
2. Follow work schedules, job assignments, temporary work arrangements, and lawful instructions issued by the Store Manager or the Company's authorised representative.
3. Perform duties in a safe manner, properly use and protect Company property, equipment, and materials, and promptly report any hazards or incidents.
4. Maintain the Company's image and reputation, safeguard customer personal information, and preserve the confidentiality of all Company information.