Kitchen Manager

Requirements
-Able to speak in English, Bahasa Malaysia and Mandarin
-Culinary & Halal Experience: Prior experience in managing a halal kitchen or restaurant kitchen operations is preferred.
-Leadership Skills: Ability to lead, train, and supervise kitchen staff to ensure efficiency and adherence to halal standards.
-Food & Cost Management: Knowledge of food costing, portion control, and inventory management to minimize wastage.
-Quality & Safety Focus: Strong understanding of food safety, hygiene practices, and halal compliance.
-Problem-Solving: Ability to handle kitchen challenges and ensure smooth operations under pressure.
-Communication & Teamwork: Good communication skills and ability to coordinate effectively with front-of-house and suppliers.
-Halal Certification Knowledge: Familiarity with halal food certification standards and kitchen compliance processes.

Responsibilities
-Kitchen Operations Management: Oversee daily kitchen operations, including food preparation, cooking processes, and kitchen workflow to ensure smooth service.
-Staff Management: Recruit, train, schedule, and supervise kitchen staff to maintain efficiency, discipline, and adherence to halal standards.
-Food Quality & Safety: Ensure all dishes meet company standards for taste, presentation, and portioning, while strictly following halal guidelines and food safety regulations.
-Inventory & Supply Management: Monitor stock levels, control kitchen inventory, and liaise with suppliers to ensure timely delivery of fresh halal ingredients.
-Cost Control: Manage food costs, minimize wastage, and implement portion control to support profitability.
-Kitchen Hygiene & Compliance: Maintain high standards of cleanliness, sanitation, and compliance with health and safety regulations.
-Equipment Maintenance: Oversee the proper use and maintenance of kitchen equipment, arranging repairs or replacements when necessary.
-Collaboration: Work closely with the outlet manager and service team to ensure smooth coordination between kitchen and front-of-house operations.