Assistant Chef

Job Summary This role is a builder role focused on hands-on creation and scaling. You will help develop and document recipes, run Food R&D trials, and convert successful tests into reproducible recipe cards and costing sheets. Your work will directly support new menu rollouts, kitchen set-ups and on-site consulting projects that help clients open or improve food outlets. Your Growth & Impact - Build practical culinary skills through daily food preparation, recipe testing and controlled tasting sessions that improve dish consistency and flavour. - Document technical knowledge by preparing clear recipe cards, costing sheets and SOPs so recipes are reproducible and handovers are reliable. - Develop consulting experience by supporting kitchen layout planning, equipment lists and on-site project implementation with senior chefs. - Expand your R&D competence by running trial runs and sample preparations for client presentations and internal approvals. - Sharpen professional skills by participating in staff training, maintaining food safety checks and contributing to project handovers for real-world learning. Responsibilities Culinary Production & R&D - Prepare ingredients and cook to support daily service while assisting with recipe testing and menu trials to improve dish quality. - Work alongside senior chefs to refine flavours, portion sizes, and plating for new and refreshed menu items. - Conduct product checks and tasting sessions, record outcomes, and suggest adjustments to reach consistent results. - Support trial runs and sample preparation for client presentations or internal approvals. Documentation, Costing & Standards - Create and maintain recipe cards, costing sheets, and portion calculations so recipes are reproducible and costs are trackable. - Standardise ingredient lists and update SOPs to keep food quality consistent across outlets and projects. - Organise project documents and ensure accurate record keeping for handovers and audits. - Monitor product yields and suggest simple adjustments to improve cost control and portion consistency. Kitchen Planning, Projects & Training - Assist with kitchen layout planning, equipment lists, and workflow documentation to support new openings or refits. - Join on-site consulting visits and support the implementation of project tasks against agreed timelines. - Help train kitchen staff on recipes, SOPs, and basic food safety to maintain service standards. - Maintain daily hygiene, food safety checks, and general cleanliness to meet operational standards. Requirements Qualifications & Experience - Diploma or Certificate in Culinary Arts, Professional Cookery, or a related field is preferred and will be an advantage. - Fresh graduates are welcome to apply; candidates with 1 to 2 years of kitchen experience will have an advantage in practical tasks. - Demonstrated interest in developing a long-term career in culinary operations, food R&D, or restaurant consulting is important. Hard Skills & Knowledge - Basic cooking skills with hands-on experience in recipe testing, portion control, and everyday kitchen techniques. - Basic computer skills including Microsoft Word and Excel for preparing recipe cards, costing sheets, and project documents. - Familiarity with food safety and hygiene practices and the ability to follow and contribute to SOPs. - Willingness to travel and participate in outstation projects when required as part of consulting work. Soft Skills & Qualities - Responsible, disciplined, organised, and eager to learn on-the-job within both kitchen and project settings. - Able to work independently and as part of a small team, taking direction and also contributing practical ideas. - Good communication skills in English are required; knowledge of Bahasa Malaysia and Chinese is an advantage. - Positive attitude, strong work ethics, and a practical approach to daily challenges in a busy culinary environment.