Commis Chef

Job purpose: To assist the Sous Chef and Chef de Partie by preparing ingredients, performing basic cooking tasks, and maintaining cleanliness and organisation 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. Organise 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.

For inquiries or to submit your application, contact us at:

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