Job Description

• Two years of supervisory experience in a food service setting. The certification from a culinary school is a plus
• Familiar with kitchen safety practices and knowledge with MOH health and safety regulations
• Ability to manage a team and work well in a fast-paced work environment
• Problem-solving skills and conflict management abilities
• Ability to write and communicate in English and Bahasa Malaysia.
• Computer literate and proficient in Microsoft Office & equivalent

Responsibilities

The Kitchen Supervisor oversees food preparation and production operations in the kitchen. They organize kitchen processes to maintain high quality, safety, efficiency, and profitability. They train and manage the kitchen team in a manner that meets the objectives set forward by the management. They are responsible in purchasing raw materials, product pricing, and inventory management. They coordinate with the management to set sales and labour goals.

Customer Service * Answer customer questions, complaints and feedback. Take steps to ensure customers are assisted in a timely fashion.

• Provide information about the product attributes, ingredients, and preparation.
• Research product availability, price, and quality issues.
• Have a working knowledge of products and services the entire brand offers.
• Research product availability, price, and quality issues.

Planning * Produce goods cost-effectively, on a consistent basis to ensure stock availability

• Standardize recipes and procedures so price margins and productivity are maintained.
• Work with management to set production, sales, and labour goals.

Food Preparation * Set kitchen priorities, set production goals, schedule production, and supervise cooks.

• Comply with health and safety regulations for production, holding, handling, and labelling.
• Ensure that kitchen equipment is in working order and is properly used.

Purchasing & Pricing * Purchase ingredients for cooking in accordance with the company\'s Purchasing Criteria.

• Source and negotiate with suppliers favourable pricing, terms, quality and delivery.
• Maintain accurate pricing for profitability and price image. Ensure accurate costs, margins and data in Point of Sale (POS) system.
• Ensure timely response, ordering and processing of all orders.
• Coordinate periodic supply and inventory counts.

Merchandising & Promotions * Plan promotion and merchandising with the management

• Have product and marketing awareness of competitor brands
• Ensure that product ingredients are accurately communicated for labelling.
• Maintain refrigeration, wrapping systems, and other department equipment.

Kitchen Operations * Organize food orders

• Oversee the food preparation and cooking process
• Check stock received, arrange and manage inventory
• Handling and store all food products in compliance with health and safety practices
• Order food supplies and necessary kitchen equipment
• Ensure that unsellable items are recorded and returned or disposed of following
• Keep accurate records as directed by bookkeeping and/or General Manager.
• Maintain sanitation and safety standards in accordance to the Health Department and customer service standards.
• Ensure proper garbage and waste disposal

Leadership/Supervision * Supervise, manage, train and develop kitchen staff and document for HR files.

• Lead the kitchen team in packaging and labelling orders for pickup or delivery.

Operations Management * Participate in development of brand operating budgets with management, including monthly and yearly plans with goals for sales, labour, profitability, and inventory turns.

• Track and review financial reports of department performance (sales, margin, labour, turns) with management. Set goals and take corrective action as needed.

Benefits

• Income Tax
• EPF
• Socso
• Accommodation can be provided
• Training will be provided

Additional Benefits

• Accommodation Provided
• Training Provided
• Medical and Hospitalisation Leave
• Annual Leave
• 5 Working Days
• Performance Bonus
• EPF / SOCSO / PCB

Ricebowl