
Kitchen Manager
RM 7,000 - RM 10,000 / month
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- Manage and optimize daily kitchen operations to ensure smooth and efficient workflows.
- Design and optimize the menu to enhance the restaurant's product competitiveness and uniqueness.
- Control food costs while ensuring dish quality and maximizing profitability.
- Order daily food and kitchen supplies, managing inventory to ensure sufficient stock and proper storage.
- Manage and train a kitchen team of 10+ members, ensuring adherence to food safety and hygiene standards.
- Assist with new store openings, including recruitment, training, and process design for the kitchen.
- Communicate effectively with front-of-house and management to ensure consistency between dish quality and customer needs.
- Mature work experience and management capabilities.
- At least 3 years of work experience in a Chinese restaurant, hot pot, or grilled fish chain (preferred).
- At least 3 years of experience in kitchen management.
- Experience with new store setups, SOP development, and kitchen management.
- Mature and proactive attitude, with strong initiative.
- Excellent leadership skills with the ability to manage and motivate a team.
- Willingness to work on weekends and public holidays.
- Chinese language proficiency is preferred to serve Mandarin-speaking customers and communicate with Chinese suppliers.
- EPF / SOCSO
- Annual leave