Kitchen Supervisor

Key Responsibilities:

  • Prepare food and beverage menu in accordance with defined standards and recipes.
  • Training kitchen staff on menu and proper methods of food preparation and handling.
  • Managing and controlling inventory & minimize food wastage.
  • Keeping kitchen clean and tidy. Assist to close the kitchen properly and follow the closing checklist for kitchen stations.
  • Assisting in overseeing the weekly scheduling of all team members.
  • Promptly report food quality or shortage problems to Assistant Kitchen Manager/ Outlet Manager.
  • Conducting regular inspections of the entire kitchen/dish-washing areas and coolers and promptly act to correct deficiencies found during inspection and reporting issues to the Assistant Kitchen Manager/ Outlet Manager.
  • Adhering strictly to safety and sanitation regulations.
  • Ensuring that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
  • Perform other tasks assigned by the Assistant Kitchen Manager/ Outlet Manager as necessary and related to your job role.

Requirement:

  • At least Diploma / Degree in Hospitality Management or its equivalent.
  • Mature and has good leadership skills.
  • Ability to communicate fluently in English and Bahasa Malaysia.
  • At least 3 years or above of working experience in a casual dining restaurant.

  Employment Type:  Full Time

  Min. Education:  Diploma

  Industry:  Food and Beverage

  Field:  Food & Beverage Services Management

  Spoken Language:  Malay, English

  Written Language:  Malay, English