Kitchen Supervisor

**Job Purpose**

To oversee the daily operations of the kitchen, ensure food quality, maintain hygiene standards, manage kitchen staff, and support smooth workflow to deliver an excellent dining experience for customers.

**Key Responsibilities1. Kitchen Operations Management**
- Supervise day-to-day kitchen activities and ensure smooth operations.
- Ensure all dishes are prepared according to company standards, recipes, and presentation guidelines.
- Monitor food preparation times and ensure timely delivery to customers.
- Maintain adequate stock levels of ingredients and kitchen supplies.

**2. Staff Supervision & Training**
- Supervise kitchen staff, including cooks, kitchen helpers, and dishwashers.
- Plan duty rosters and assign daily tasks.
- Provide coaching, training, and guidance to kitchen team members.
- Ensure team discipline, teamwork, and adherence to company policies.

**3. Quality & Hygiene Control**
- Ensure all food prepared meets quality, freshness, and taste standards.
- Maintain high standards of cleanliness and hygiene in the kitchen area.
- Ensure compliance with food safety, sanitation, and health regulations (e.g., HACCP standards).
- Conduct regular kitchen inspections and audits.

**4. Inventory & Cost Control**
- Monitor stock usage and minimize wastage.
- Assist in stock ordering, receiving, and proper storage of supplies.
- Work closely with the purchasing team to ensure cost-effective sourcing.
- Help control kitchen expenses and manage food cost efficiently.

**5. Reporting & Coordination**
- Report directly to the Restaurant Manager / Head Chef on kitchen performance.
- Collaborate with the front-of-house team to ensure smooth service flow.
- Handle kitchen-related issues and resolve any operational challenges promptly.

**Requirements**:
**Qualifications & Experience**:

- Minimum **Diploma in Culinary Arts**, Hospitality, or equivalent.
- At least **2-4 years of experience** in a similar role, preferably in a high-volume kitchen.
- Proven leadership and supervisory experience.

**Skills & Competencies**:

- Strong knowledge of cooking techniques and kitchen operations.
- Excellent leadership, communication, and team management skills.
- Ability to work under pressure and meet tight deadlines.
- Good understanding of food safety and hygiene practices.

**Other Requirements**:

- Flexible to work on weekends, public holidays, and shifts.
- Physically fit and able to stand for long hours.

**Job Types**: Full-time, Permanent

Pay: RM1,700.00 - RM2,500.00 per month

**Benefits**:

- Maternity leave
- Opportunities for promotion

Work Location: In person