• Oversee daily kitchen operations to ensure smooth workflow and efficient food preparation.
• Supervise and guide kitchen staff, including assistants and stewards, by delegating tasks and monitoring performance.
• Ensure compliance with food hygiene, sanitation, and safety standards in accordance with company policies and SOPs.
• Monitor food quality, portion control, and presentation to maintain consistency.
• Assist in menu planning, recipe standardization, and ensuring availability of ingredients.
• Manage inventory by checking stock levels, minimizing wastage, and coordinating with procurement for supplies.
• Train, coach, and motivate kitchen staff to maintain productivity and service excellence.
• Handle kitchen equipment maintenance by ensuring proper usage, cleanliness, and reporting of malfunctions.
• Coordinate closely with service staff to ensure timely delivery of food orders.
• Prepare reports on kitchen performance, staff scheduling, and operational issues to the Outlet Manager.

Requirements

• Education: SPM or equivalent (Culinary certification or Diploma is an advantage).
• Experience: Minimum 2–3 years in a kitchen environment with at least 1 year in a supervisory role.
• Skills & Competencies:
• Strong culinary knowledge and kitchen management skills.
• Understanding of food safety, hygiene, and HACCP standards.
• Leadership, communication, and problem-solving abilities.
• Qualities & Traits:
• Organized, decisive, and able to work under pressure.
• Team player with a proactive and hands-on approach.
• Ability to multitask and maintain high standards of quality.
• Working Conditions:
• Fast-paced kitchen environment with exposure to heat, steam, and heavy objects.
• Flexible to work shifts, weekends, and public holidays.