KITCHEN SUPERVISOR
POSITION SUMMARY The Kitchen Supervisor is responsible for supervising the daily kitchen operations and ensuring food preparation, production, quality, hygiene, manpower, inventory, and service standards are consistently maintained. The position serves as a key link between the kitchen team and management, ensuring that the kitchen operates efficiently and that all food served meets Foodle Sdn Bhd's required standards. KEY RESPONSIBILITIES 1. Kitchen Supervision Supervise daily kitchen operations and ensure smooth workflow. Allocate duties and manpower according to business and service requirements. Monitor kitchen operations during preparation and peak service periods. Ensure all kitchen staff follow company SOPs and operational procedures. Coordinate with the Outlet Manager and Front-of-House team. 2. Food Preparation & Quality Monitor food preparation, cooking, portioning, plating, and presentation. Ensure food quality and consistency according to approved recipes and standards. Conduct regular quality checks before food is served. Ensure sufficient mise en place is prepared for daily operations. Monitor food holding time and temperature where applicable. 3. Food Safety & Hygiene Ensure strict compliance with food safety, hygiene, and sanitation standards. Monitor food storage, labelling, temperature control, and FIFO practices. Conduct routine checks on kitchen cleanliness and personal hygiene. Ensure all kitchen equipment and work areas are properly cleaned. Immediately address and report food safety or hygiene issues. 4. Staff Management & Training Supervise, coach, and guide kitchen employees. Conduct daily kitchen briefings and communicate operational requirements. Train new employees on kitchen SOPs, recipes, food preparation, and hygiene standards. Monitor staff attendance, performance, discipline, and grooming. Identify training needs and provide feedback to the Head Chef/Outlet Manager. 5. Inventory & Cost Control Monitor daily usage and availability of food ingredients and kitchen supplies. Assist with stock receiving, storage, stock counts, and inventory control. Ensure proper stock rotation and minimise spoilage. Monitor food wastage and implement measures to reduce unnecessary losses. Ensure portion control and adherence to standard recipes. 6. Kitchen Safety & Equipment Ensure all kitchen equipment is operated safely and correctly. Report damaged, defective, or unsafe equipment immediately. Maintain a safe and organised kitchen environment. Ensure employees comply with workplace health and safety procedures. 7. Operational Reporting Assist the Head Chef/Outlet Manager with kitchen reports and documentation. Report stock shortages, wastage, staff issues, equipment breakdowns, and operational concerns. Support menu launches, promotions, events, and new product implementation. Perform other duties assigned by management. KEY PERFORMANCE INDICATORS (KPIs) Food quality and consistency Kitchen service efficiency Food cost and wastage control Food safety and hygiene compliance Kitchen cleanliness Inventory accuracy Staff productivity and performance Compliance with recipes and SOPs Team discipline and development QUALIFICATIONS & EXPERIENCE Certificate/Diploma in Culinary Arts, Food Production, Hospitality, or related field is preferred. Minimum 3 years of relevant kitchen/F&B experience , including supervisory experience. Previous experience as Kitchen Supervisor, CDP, Senior Chef, Sous Chef, or equivalent is preferred. Strong preference for candidates with dine-in restaurant experience. Good understanding of food preparation, kitchen operations, food safety, and hygiene. Strong leadership and team management skills. Able to work under pressure in a fast-paced restaurant environment. Good communication and problem-solving skills. Willing to work shifts, weekends, public holidays, and peak periods. Willing to be assigned to various Foodle outlets across Kuala Lumpur & Selangor. PREFERRED BACKGROUND Candidates with experience in dine-in restaurants, casual dining, full-service restaurants, chain restaurants, hotel restaurants, premium dining, or high-volume kitchen operations will be strongly preferred. Pay: RM2,500.00 - RM4,000.00 per month Benefits: Health insurance Meal provided Opportunities for promotion Professional development Work Location: In person
Наблюдалась 2026-09-15, впервые 2026-09-14, источник — Indeed.