Job Description

Key Responsibilities:

Monitor dish portion sizes and quality standards, collect customer feedback, and ensure consistent food quality across all dishes. Supervise kitchen hygiene practices, maintaining a clean environment, equipment, and utensils in accordance with food safety regulations. Inspect kitchen facilities and equipment to ensure proper cleanliness, functionality, and maintenance, while controlling repair costs and ensuring smooth daily operations. Plan and forecast daily, weekly, and monthly food and material requirements using systematic methods and provide performance feedback. Inspect and verify the quality and quantity of incoming supplies, and allocate them appropriately to support efficient kitchen operations. Work to increase dish output efficiency, maximize gross profit, and reduce operational expenses without compromising quality.

Knowledge and Skill Requirements:

Proven experience as a Kitchen Supervisor, Chef de Partie, or in a similar culinary leadership position. Strong understanding of food safety regulations, hygiene practices, and kitchen operations. Skilled in maintaining food quality, portion consistency, and ensuring customer satisfaction. Proficient in cost control, inventory management, and resource planning. Excellent leadership and team management abilities, with the capacity to motivate and guide kitchen staff. Strong problem-solving and decision-making capabilities, especially under pressure. Knowledge of kitchen equipment maintenance and basic troubleshooting. Competent in kitchen management systems or possesses basic computer skills. Highly responsible, detail-oriented, and able to perform effectively in a fast-paced work environment.
Job Type: Full-time

Pay: RM2,600.00 - RM3,200.00 per month

Benefits:

Opportunities for promotion Professional development
Work Location: In person