Job Description

Key Responsibilities:

Inspect dish portion sizes and quality standards, collect customer feedback, and ensure consistent food quality and presentation. Oversee kitchen hygiene management, maintaining a clean environment, sanitizing equipment and utensils, and ensuring full compliance with food safety standards. Check the cleanliness and maintenance of kitchen facilities and equipment to ensure smooth operations and control repair costs. Plan daily, weekly, and monthly food and material requirements using systematic methods, providing timely feedback and adjustments. Inspect and verify incoming goods for quality and quantity, and coordinate proper distribution to support uninterrupted kitchen operations. Work to improve dish output, increase gross profit, and effectively reduce operational costs.

Knowledge and Skill Requirements:

Proven experience as a Kitchen Supervisor, Chef de Partie, or in a similar culinary leadership role. Strong understanding of food safety regulations, hygiene standards, and kitchen operations. Ability to effectively monitor food quality, portion consistency, and customer satisfaction. Skilled in cost control, inventory planning, and resource management. Excellent leadership and team management abilities, with a talent for motivating and supervising kitchen staff. Strong problem-solving and decision-making skills, especially when working under pressure. Familiar with kitchen equipment maintenance and capable of basic troubleshooting. Proficient in using kitchen management systems or has basic computer literacy. Highly responsible, detail-oriented, and able to perform well in a fast-paced environment.
Job Type: Full-time

Pay: RM4,000.00 - RM4,600.00 per month

Benefits:

Opportunities for promotion Professional development
Work Location: In person