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EASTWORTH SOURCE SDN. BHD.

Hospitality

Kota Kinabalu, Sabah, Malaysia

Permanent

MYR 3,000.00 - 4,500.00

Assist in preparing and presenting authentic Asian dishes with precision and consistency
Supervise mise en place and ensure readiness for service across multiple stations
Maintain high standards of taste, texture, and presentation, especially for signature items
Support the Sous Chef in daily kitchen operations and staff coordination
Guide junior cooks and trainees in Asian cooking techniques and hygiene practices
Step in to lead the kitchen during Sous Chef’s absence
Ensure compliance with food safety standards (e.g., HACCP) and kitchen cleanliness
Monitor inventory levels and assist in ordering Asian ingredients and specialty items
Conduct regular checks on equipment and storage areas
Contribute ideas for seasonal or themed Asian menus, including local Sabah flavors
Assist in plating design and cultural presentation for special events or buffets
Stay updated on regional trends in Asian cuisine and guest preferences

Demonstrate advanced proficiency in Asian culinary techniques, including wok handling, knife skills, steaming, grilling, and plating.
Ability to manage mise en place, prep flow, and service timing confidently.
Possess intermediate to advanced leadership skills, capable of guiding junior staff, delegating tasks effectively, and maintaining a positive kitchen culture.
Advanced level in Food safety and hygiene knowledge, ensuring full compliance with HACCP standards and daily cleanliness protocols.
Experienced in inventory and cost control, supporting stock monitoring and efficient purchasing.
The ability to contribute to menu development, especially with seasonal or culturally themed Asian dishes.
Strong communication skills for clear coordination within the kitchen and across departments, ideally at an intermediate level.
High level of cultural sensitivity is expected, especially when preparing dishes that reflect local traditions or guest preferences.

Diploma or Bachelor’s Degree in Culinary Arts, Hospitality, or related field
Certification in Food Safety & Hygiene (e.g., HACCP, ServSafe)
Specialized training in Asian cuisine (e.g., Chinese, Malay, Thai, Japanese) is an advantage
Minimum 2–4 years of kitchen experience, including supervisory exposure