RTE (Ready-To-Eat) & Sushi Team Leader - Retail Supermarket
# RTE (Ready-To-Eat) & Sushi Team Leader - Retail Supermarket **GCH Retail (Malaysia) Sdn Bhd** · Kuala Lumpur · `On-site` 🕒 **Статус:** *Опубликовано: 4 дня назад* · *Источник: Indeed* --- ### About the Role Job Title: Team Leader – RTE & Sushi Department: Fresh Food / Ready-to-Eat & Sushi Reports To: Division Manager Direct Reports: RTE & Sushi Team Members Employment Type: Full-Time Job Purpose The Team Leader – RTE & Sushi is responsible for leading the day-to-day operations of the Ready-to-Eat (RTE) and Sushi sections, ensuring consistent product quality, freshness, food safety, presentation, availability, and customer service. The role is responsible for supervising and developing the team, coordinating daily production and replenishment, controlling stock and food waste, maintaining hygiene and safety standards, and supporting the department in achieving sales, productivity, and profitability targets. Key Responsibilities1. RTE & Sushi Operations Lead and coordinate the daily operations of the RTE and Sushi sections to ensure smooth and efficient workflow. Plan and coordinate daily preparation, production, replenishment, and merchandising activities based on sales trends and customer demand. Ensure sufficient product availability throughout operating hours while minimizing overproduction and food waste. Monitor product freshness, shelf life, quality, and presentation in accordance with company standards. Ensure all RTE and Sushi products are prepared, packed, labelled, stored, and displayed correctly. Ensure production quantities are adjusted according to sales patterns, promotions, seasons, and peak trading periods. 2. Food Safety & Hygiene Ensure strict compliance with food safety, hygiene, sanitation, and health & safety requirements. Maintain appropriate temperature controls for raw materials, prepared food, chilled products, and finished products. Ensure proper handling, storage, segregation, and rotation of food products. Ensure compliance with allergen management and cross-contamination prevention procedures. Conduct and monitor cleaning and sanitation activities for preparation areas, equipment, utensils, displays, and storage facilities. Maintain accurate food safety records, temperature logs, cleaning schedules, production records, and other required documentation. Immediately escalate any food safety, quality, or compliance concerns to the relevant management team. 3. Sushi Production & Quality Control Ensure Sushi products are prepared according to approved recipes, specifications, portion sizes, and presentation standards. Monitor the quality and freshness of ingredients used in Sushi production. Ensure proper handling of sushi rice, seafood, vegetables, sauces, toppings, and other ingredients. Monitor product appearance, consistency, portion control, and packaging standards. Ensure products are produced and displayed within approved shelf-life requirements. Work closely with suppliers and relevant departments to address ingredient quality or availability issues. 4. Team Leadership & People Management Lead, motivate, coach, and develop RTE & Sushi team members to achieve operational and customer service standards. Allocate daily duties and responsibilities according to business requirements and team capabilities. Prepare or support staff scheduling and manpower planning to ensure adequate coverage during peak periods. Conduct on-the-job training and ensure team members understand company procedures and food safety requirements. Monitor attendance, punctuality, productivity, work performance, and adherence to company policies. Provide constructive feedback and support performance improvement when required. Build a positive, collaborative, and customer-focused team environment. 5. Stock & Inventory Management Monitor inventory levels of raw materials, packaging materials, ingredients, and finished products. Ensure proper stock rotation using FIFO/FEFO principles. Conduct regular stock checks and support stocktaking activities. Monitor expiry dates and take appropriate action to prevent product losses. Coordinate ordering and replenishment based on sales requirements and inventory levels. Investigate stock discrepancies and report issues to management. 6. Waste & Cost Control Monitor daily production, sales, markdowns, and waste within the RTE & Sushi sections. Identify causes of food waste and implement appropriate corrective actions. Maintain portion control and production discipline to support cost and margin objectives. Monitor product sell-through and adjust production quantities accordingly. Support initiatives to improve productivity, reduce waste, and control operating costs. 7. Merchandising & Customer Experience Ensure RTE and Sushi displays are clean, attractive, well-stocked, correctly priced, and properly labelled. Maintain strong visual merchandising standards to maximize product appeal and sales. Ensure promotional products and seasonal ranges are properly prepared and displayed. Monitor customer feedback and respond professionally to customer enquiries or complaints. Ensure the team consistently delivers friendly, efficient, and professional customer service. 8. Sales & Commercial Performance Support the Department Manager in achieving sales, margin, productivity, and waste targets. Monitor daily and weekly sales performance and identify opportunities for improvement. Support promotional planning and execution for RTE and Sushi products. Recommend improvements to product range, production quantities, displays, and processes based on customer demand and sales performance. Support new product launches and seasonal campaigns. 9. Compliance & Store Standards Ensure compliance with company policies, operating procedures, audit requirements, and applicable food regulations. Support internal and external food safety, quality, and operational audits. Ensure corrective actions from audits are implemented within the required timeframe. Maintain high standards of cleanliness, organization, and housekeeping within all RTE & Sushi work areas. Report equipment, facility, or maintenance issues promptly and follow up as required. Key Skills & Competencies Strong leadership and team management skills. Good knowledge of RTE, Sushi, food preparation, and fresh food operations. Strong understanding of food safety, hygiene, allergen control, and HACCP principles. Good planning and organizational skills. Ability to manage production volumes and minimize food waste. Strong attention to detail and product quality. Good communication and interpersonal skills. Customer-service oriented with a commercial mindset. Ability to work effectively in a fast-paced retail environment. Good problem-solving and decision-making abilities. Basic understanding of sales, stock, waste, and margin performance. Ability to train and coach team members effectively. Qualifications & Experience Essential: Diploma, certificate, or equivalent qualification in Food & Beverage, Culinary Arts, Hospitality, Retail Management, or a related field. Relevant experience in supermarket, food retail, RTE, Sushi, deli, food-to-go, or food production operations. Previous supervisory or team leadership experience. Knowledge of food safety and hygiene requirements. Desirable: Experience in high-volume supermarket or hypermarket operations. Sushi preparation or production experience. Food safety/HACCP certification. Experience with inventory, waste, production planning, and retail merchandising. Experience working with KPIs such as sales, gross margin, waste, availability, and productivity. Key Performance Indicators (KPIs) The Team Leader – RTE & Sushi may be measured against: Sales and sales growth Gross margin Product availability Food waste and markdown percentage Stock accuracy Product quality and freshness Food safety and hygiene audit results Customer satisfaction Productivity and labour efficiency Compliance with company SOPs Team attendance, training, and performance Merchandising and display standards Working Conditions The role requires a hands-on approach and regular work within chilled food preparation, production, and retail areas. Flexibility to work shifts, early mornings, evenings, weekends, and public holidays according to business requirements. May require prolonged periods of standing, walking, lifting, and handling food products and equipment. Must consistently follow food safety, personal hygiene, PPE, and workplace safety requirements. Pay: Up to RM3,400.00 per month Benefits: Health insurance Maternity leave Opportunities for promotion Parental leave Professional development Work Location: In person
Наблюдалась 2026-09-20, впервые 2026-09-17, источник — Indeed.