Kitchen Manager

Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is required.
Minimum of 5 years of experience in kitchen management, with a proven track record of successfully leading a kitchen team.
Comprehensive knowledge of food safety and hygiene standards, including HACCP principles, with relevant certifications (e.g., Food Handler's Certificate).
Demonstrated ability to effectively train and supervise kitchen staff, ensuring consistent performance and adherence to quality standards.
Strong cost control skills, including experience in budgeting, inventory management, and minimizing food waste to maximize profitability.
Proficiency in quality control techniques to maintain high standards of food preparation, presentation, and taste.
Experience in menu planning and development, with the ability to create innovative and appealing dishes that meet customer preferences and dietary requirements.
Excellent inventory management skills, including the ability to accurately track stock levels, order supplies, and minimize spoilage.
Fluency in English and Bahasa Malaysia, with excellent communication and interpersonal skills to effectively interact with staff, suppliers, and customers.
Responsibilities

Oversee all kitchen operations, ensuring efficient workflow and timely food preparation for consistent service delivery.
Enforce strict adherence to food safety and hygiene standards, including HACCP guidelines, to maintain a safe and sanitary kitchen environment and prevent foodborne illnesses.
Recruit, train, and supervise kitchen staff, providing ongoing coaching and development to enhance their skills and performance, and foster a positive and productive work environment.
Implement and maintain effective cost control measures, including monitoring food costs, minimizing waste, and optimizing inventory levels to achieve profitability targets.
Ensure consistent food quality and presentation, adhering to established recipes and standards, and implementing quality control procedures to maintain customer satisfaction.
Collaborate with the executive chef and management team to plan and develop menus that are innovative, appealing, and aligned with customer preferences and dietary requirements.
Manage inventory levels, ordering supplies, and conducting regular stock checks to ensure adequate availability of ingredients and minimize spoilage and waste.
Maintain kitchen equipment and facilities, scheduling regular maintenance and repairs to ensure optimal functionality and longevity.
Benefits

Annual Leave
EPF
Health Insurance
Medical Leave
SOCSO
Additional Benefits

Staff Meal
Allowance Provided
Training Provided