Kitchen Crew

Tanggungjawab Utama 1. Penyediaan Doh & Bahan (Prep Work) Mengadun & Memerap Doh: Menyediakan adunan tepung cakoi mengikut resipi standard dan memastikan proses penapaian (proofing) doh berjalan dengan sempurna agar cakoi kembang cantik semasa digoreng. Pemotongan Saiz "Baby": Mencanai dan memotong doh secara konsisten mengikut saiz mini ("baby size") yang telah ditetapkan untuk menjaga kualiti dan kos bahan. Penyediaan Sos & Topping: Menyediakan dan mengisi bekas sos celupan seperti pandan kaya, coklat, susu pekat, keju, atau nestum mengikut standard menu. 2. Proses Menggoreng & Pengendalian Minyak (Cooking) Teknik Menggoreng: Menggoreng baby cakoi dalam minyak yang banyak (deep fry) dengan kawalan suhu yang betul supaya cakoi masak merata, garing di luar, lembut di dalam, dan tidak terlalu berminyak. Pengurusan Minyak: Memastikan minyak masak sentiasa bersih, menapis serdak tepung secara berkala, dan menukar minyak baru mengikut jadual operasi untuk menjaga rasa cakoi. 3. Kebersihan & Pembungkusan (Sanitation & Packaging) Pembungkusan Pantas: Membungkus baby cakoi yang masih panas ke dalam kotak atau plastik pembungkusan dengan kemas bersama sos pilihan pelanggan. Kebersihan Stesen: Menjaga kebersihan kuali penggoreng, kawasan mencanai doh, dan memastikan perkakas dapur sentiasa bersih (amalan Clean As You Go). Kelayakan & Ciri Khusus yang Diperlukan Ketahanan Fizikal: Mampu berdiri lama dan bekerja dalam persekitaran yang panas (berhampiran kuali minyak panas). Kepantasan & Ketepatan: Keupayaan untuk mencanai, memotong, dan menggoreng dengan cepat terutamanya pada waktu puncak (contoh: waktu petang atau pasar malam). Kesihatan & Keselamatan: Wajib mempunyai Suntikan Typhoid dan Sijil Pengendali Makanan yang sah. Disiplin: Menepati masa kerana penyediaan doh cakoi biasanya memerlukan masa beberapa jam sebelum jualan bermula. Requirements 1. Mandatory Legal & Health Compliance Because this role directly involves raw dough preparation and open frying, candidates in Malaysia must comply with statutory local council (PBT) and Ministry of Health (KKM) regulations: Anti-Typhoid Vaccination: Must have a valid anti-typhoid injection record (taken within the last 3 years). Food Handler Certificate: Proof of completion for the mandatory KKM-approved Kursus Pengendalian Makanan (Food Handler Course). 2. Technical Kitchen Competencies While many businesses offer on-the-job training for making cakoi, a candidate should possess the baseline aptitude for these specific tasks: Precision and Metric Scaling: Ability to read recipes and accurately measure dry and wet ingredients using digital scales (crucial for correct yeast activation and dough proofing). Manual Dexterity: Fine motor skills to roll, slice, and pair the tiny dough strips uniformly (usually 1.5 cm x 4 cm) without crushing the air pockets. Fast reflexes for the continuous "flipping and rolling" technique using long wooden chopsticks or tongs in hot oil to ensure the cakoi puff up evenly. Temperature Awareness: Ability to visually monitor oil conditions and maintain the frying temperature at the sweet spot (around 180°C) so the cakoi do not absorb excess oil or burn. 3. Physical Demands & Work Temperament The pastry station is fast-paced, repetitive, and hot, especially during morning breakfast rushes or evening night market hours: High Heat Stamina: Comfort working directly next to a large commercial deep fryer or wok for continuous 6 to 8-hour shifts. Early Shift Availability: Willingness to handle early morning dough prep shifts (often starting as early as 4:00 AM or 5:00 AM for breakfast vendors). Speed and Focus Under Pressure: Ability to maintain uniform sizing and frying speed even when order tickets pile up rapidly. Peer Note for Hiring Managers: If you are interviewing someone without direct cakoi experience, look for candidates who have worked in bakery preparation, roti canai flipping, or basic noodle pulling. Their existing hand-eye coordination and muscle memory will allow them to master the baby cakoi stretching and frying technique within 3 to 5 days of training.