Kitchen Manager / Chef
RM 4,000 - RM 5,000 / Per Mon
Original
Simplified
- Manage all food service operations and day-to-day operations of the kitchen for all the outlets.
- Provides directions to kitchen staff, ensuring execution of all employee duties.
- As the gatekeeper of the company’s recipes and training staff in food & drinks preparation.
- Ensure strict food & drinks preparation according to company’s standard and timeliness from receiving order to serving.
- Monitors kitchen operations to ensure compliance with the company’s food preparation SOPs, good hygiene standards, health and fire department regulations.
- Ensures compliance with state, federal, and local food handling requirements and standards.
- Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
- Completes the duties of a line cook when needed and can perform the duties of all kitchen positions.
- Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
- Participates in weekly/monthly inventory process.
- Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
- Ensure the right amount of headcount and to assist in staff recruitment. Participates in the hiring process by conducting interviews and making hiring recommendations.
- Oversees and approves training and development of kitchen staff.
- Assist in other tasks as required by the management.
- Minimum education is Diploma
- Minimum 5 years experience in kitchen management
- Have experience managing a team of kitchen crews and supervisors
- A clean and meticulous person
- Posses knowledge in food hygiene and kitchen safety
- Able to command and provide training
- EPF/ SOCSO
- Medical leave
- Monthly incentives
- Performance bonus
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