Kitchen Manager/ Assistant Kitchen Manager

**Job description**

**ASSISTANT KITCHEN MANAGER**
- Prepare food and beverage menu in accordance with defined standards and recipes.
- Recruit, train and manage kitchen employees for KyoChon Malaysia outlets, including developing SOPs where necessary.
- Maintain an efficient and effective roster of kitchen crews for KyoChon Malaysia outlets and manage labour needs within budget.
- Control and manage daily inventory of raw materials, semi-finished items and finished goods.
- Liaise with purchasing on daily inventory requirements and conduct quality inspections on all incoming deliveries.
- Maintain and manage an accurate record of kitchen assets and items (including equipment, fittings, utensils and tableware). You will ensure that kitchen equipment are properly cleaned daily after close of operation.
- Conducting regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection and reporting issues to the Outlet Manager.
- Perform minor repairs to kitchen equipment and co-ordinate with suppliers directly for major damage / malfunctions to equipment.
- Perform other activities that will be assigned from time to time that are related to your role as Assistant Kitchen Manager and Company’s business.

**KITCHEN MANAGER**

**TRAINING**:

- To conduct one-to-one on the job training on daily basis through personal coaching and close guidance that strictly adherence to all Company’s cooking Standard Operation Procedures [SOPs] at all times, related to food portioning, cooking time, cooking method, food plating, food garnish and food hygiene.
- To ensure 100% strict adherence to Kitchen’s rules, policies and procedures especially hygienic of workplace, staff hygiene and safety of food handling.
- To oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

**COST MANAGEMENT**
**- **To strictly control on all food cost and food wastage by providing an accurate forecast to Procurement Department for ingredient ordering to avoid from any surplus or shortage supply.
- To further ensure the consistency of proper usage of cooking ingredients following with the adherence of Standard Operation Procedures [SOPs].

**INVENTORY MANAGEMENT**
- To maintain sufficient stock levels at restaurant to assure smooth operation process.
- To maintain and monitor the overall tidy organization of kitchen workplace and storeroom.

**ADMINISTRATION MANAGEMENT**
- To prepare and submit all required paper works in an organized and timely manner. Paper works are categorized such as training reports, meeting presentation slides, duty roster schedules and any other paper work that assigned by Management.

**HUMAN RESOURCE MANAGEMENT**
- To assist with Company’s employment for kitchen crew including interviewing, evaluating and disciplining kitchen personnel as appropriate and whenever it is necessary. You have to work closely with Human Resource Department regarding to all employment and staff issues.

**WORKPLACE MANAGEMENT**
- To ensure that all kitchen equipment are kept clean and kept in excellent working condition through personal inspection.
- To ensure sanitation of workplace and to ensure operation is operating with a tip-top condition.
- To have initiative to conduct regular check and monitor the refrigeration temperature control points.

**Salary**: RM2,500.00 - RM3,500.00 per month

**Benefits**:

- Health insurance
- Meal provided

Schedule:

- Rotational shift

Supplemental pay types:

- Overtime pay
- Signing bonus