Kitchen jobs in Kajang, and how to reach us about them.
This page does not list current vacancies. It explains what the work is and how to apply so your application arrives in the right place.
Read this before you apply
We are a small production kitchen, not a restaurant and not a factory. Kitchen jobs here look different from both. There is no dining room, no service rush and no customers walking in. There is a schedule of confirmed orders, and work is organised around producing them properly and on time.
That suits some people and not others. If you want variety every day and constant movement, this is probably not the right kitchen for you. If you take satisfaction in making the four hundredth piece exactly like the first, it very much is.
Where
Kajang, Selangor. All work is on site.
Rhythm
Workload follows the order book, so it rises before festive seasons.
Vacancies
Not always open. Applications are read whether or not one is.
What the work actually involves
Everything we make is produced against a confirmed order, which means the day is planned rather than reactive. You know in advance what is being made, how much of it, and when it has to leave. The pressure is not sudden, but it is real, because a delivery date does not move to suit us.
Much of the work is precision work: tempering, toasting, filling and finishing to a written specification. Small differences in technique show up in the finished product, so the skill being asked for is repeatability rather than flair. The person who can do it the same way every time is more valuable here than the person who can do it brilliantly once. How the kitchen works
The kinds of kitchen jobs we hire for
These are not open positions. They are the roles a kitchen like ours needs, so you can see where you might fit and tell us which one you are writing about.
Production
Making the product to specification: tempering, toasting, filling, finishing. Experience in a pastry or chocolate kitchen helps, but a careful person who follows a written spec closely can be taught. Consistency matters more than speed.
Finishing and packing
Checking, wrapping and preparing orders for delivery. This is the last point where a mistake can still be caught before it reaches a hotel or an event, which makes it far more important than it sounds.
Order coordination
Handling enquiries, turning them into clear specifications, scheduling production slots and keeping buyers informed. Suits someone organised who is comfortable writing clearly and saying no to an unrealistic date.
Delivery
Getting finished orders to hotels, caterers and event venues in the condition they left in, inside an agreed window. You are the last person the buyer sees, so how you arrive matters as much as when.
What we look for
Four things, none of which appear on a certificate.
Consistency over speed
We would rather a run took longer and came out identical. Anyone can move fast on a good day. The job is producing the same result on a bad one.
Willingness to follow a spec
A written specification is not a suggestion. If you think a step should change, say so and we will discuss it, but do not change it quietly in the middle of a run.
Cleanliness as a habit
Not something done at the end of a shift because someone is watching. In a food kitchen this is the whole foundation and it is visible immediately in how a person works.
Saying when something is wrong
If a batch is not right, we need to hear it from you before it is packed, not from a buyer afterwards. Nobody is punished for stopping a run. Hiding a problem is the only real mistake.
What we will not pretend
We are small. There is no human resources department, no structured graduate scheme and no career ladder mapped out on a wall. What there is instead is direct access to the people making decisions, and work you can see the result of the same week you do it.
Hours are not identical every week, because production follows the order book. In quiet periods it is steady. Before Ramadan, Raya and the year-end season it is busy, and we would rather tell you that now than have you discover it in your first festive month.
How to apply
Applications for kitchen jobs at SixDessert go through the same place as everything else. No portal, no account to create.
What to send
A short message saying which kind of work you are interested in, what you have done before, and when you could start. A CV if you have one, but do not delay applying because you are still writing it.
What happens next
If a vacancy is open and your application fits, we will get in touch. If nothing is open, we keep it on file and look at it first when something is. We would rather be honest that this can mean waiting than promise a reply within a fixed number of days and miss it.
If you have no experience
Say so plainly rather than dressing it up. Some of the work here can be taught to someone careful and willing. What cannot be taught quickly is the habit of checking your own work, so tell us about anything you have done that required it. Contact us
Write to us
Tell us which kind of work interests you and what you have done before. If nothing is open right now, your application waits with the others rather than disappearing.