Kitchen Manager

Job Descriptions :- - Manage Back of House (BOH) operations, ensuring compliance with food handling, hygiene standards, and QSAV guidelines. - Monitor food inventory, estimate raw food needs, and manage food and beverage costs while completing necessary reports on time. - Evaluate the quality of raw and finished products, food preparation speed, and sanitation practices to enhance service standards. - Work with the Group Supply Chain Department to secure competitive food prices, assist in menu development, and minimize waste. - Ensure BOH expenditures stay within budget, actively monitoring spending and addressing any P&L deviations. - Foster commitment among BOH staff through leadership, development plans, and training on equipment and food quality. - Oversee performance appraisals and ensure adherence to personnel policies, labor laws, and safety procedures. - Enforce food safety and sanitation standards (e.g., ServSafe, HACCP) through regular inspections to maintain high quality. - Ensure only approved equipment is purchased, provide feedback on non-approved items, and conduct risk assessments. - Engage in preventive maintenance for kitchen equipment, enforce emergency procedures, and investigate workplace incidents for improvements. - Perform any other duties as assigned by the Assistant Restaurant General Manager or Restaurant General Manager. Requirements :- - Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent. - At least 4 years’ of working experiences as supervisory role in similar industry. - Those without professional qualifications must have minimum of 6 years of related working experience (full time employment) in similar industry with good track records. - Can speak English fluently and has ability to read and write English sufficiently. - Proficient in the full spectrum of casual / fine-dining restaurant function, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc. - Understand and have experience working with Point-Of-Sales (POS) system. - Self-discipline and self-motivated with dynamic personality to always strive for better results. - Possess leadership qualities to lead, communicate and motivate restaurant team towards meeting/ exceeding the restaurant’s goals and objectives. - Analytical and strong in problem identification, problem solving and decision making. - Always maintain high standard of personal hygiene, neatly attired and professionally groomed. - Enjoys interacting with people and serving guests. - Possess enthusiasm in learning and keen to get feedback for improvement. - Ability to engage in physical activities which requires long hours of standing during the working shift. - Require to work on rotating shift basis which include weekends and public holidays. Job Type: Full-time Pay: RM2,500.00 per month Benefits: Maternity leave Meal provided Opportunities for promotion Schedule: Afternoon shift Day shift Rotational shift Supplemental Pay: Overtime pay