Commis Chef

Job purpose: To assist the Sous and Chef de Partie by preparing ingredients, performing basic cooking tasks, and maintaining cleanliness and organization in the kitchen, supporting smooth operations and consistent food quality

Responsibilities:

1. Wash, peel, chop, portion ingredients;
2. Carry out simple cooking and seasoning as instructed;
3. Clean workstations, equipment, floors;
4. Follow HACCP and sanitation rules;
5. Organize tools and ingredients;
6. Support stock rotation (FIFO), unpack and store deliveries;
7. Assist Chef de Partie and Sous Chef;
8. Stand in when needed and rotate around sections;
9. Learn cooking techniques;
10. Cooperate with kitchen brigade and FOH when needed.

Requirements:

1. Basic culinary training preferred (SPM / diploma), although on-the-job training is common;
2. Knife handling, basic cooking, ingredient prep, cleanliness, inventory support, recipe adherence, and HACCP;
3. 0–3 years in a commercial kitchen; entry-level but familiarity with food prep expected;
4. Mandatory: local food hygiene certificate (e.g., Food Handler or HACCP). Optional: culinary foundation courses.

Human Resource Department
ISLAMIC ARTS MUSEUM MALAYSIA (378837-H) 
Jalan Lembah Perdana, 50480 Kuala Lumpur. 
Tel: 03-2092 7070
Fax No. 03-2274 9233 
Email : hrunit@iamm.org.my