Position Purpose

Prepare and execute authentic Malay cuisine in accordance with the restaurant’s concept and standards.

Lead kitchen operations to ensure consistent delivery of high-quality food.

Implement and enforce kitchen SOPs, operational guidelines, and food safety standards.

Train, guide, and develop kitchen staff to achieve the highest quality and hygiene standards.

Allocate kitchen manpower effectively to maximize operational efficiency.

Manage kitchen inventory, supplier deliveries, and stock quality.

Monitor food cost models and control wastage to support restaurant profitability.

Key Responsibilities

1. Menu Execution & Delivery

Prepare and execute menu items according to standardized recipes and cooking procedures.

Supervise kitchen stations to ensure compliance with health, safety, and hygiene regulations.

Conduct final quality checks on food presentation, taste, and consistency before service.

Control food costs and minimize wastage to improve profit margins.

2. Kitchen Operations & Process Management

Oversee daily kitchen operations, including station setup, workflow, and cleanliness.

Manage food and kitchen supply orders based on projected demand approved by the Chef.

Inspect and verify the quality and quantity of supplies upon delivery.

Prepare inventory reports covering stock usage, wastage, shelf life, and stock levels.

Recommend and implement improvements to kitchen processes while adhering to SOPs.

3. Quality Assurance & Control

Ensure consistent food quality through strict adherence to SOPs and preparation standards.

Investigate and resolve customer complaints related to food quality.

Ensure full compliance with food safety, hygiene, and workplace safety regulations.

Maintain high standards of kitchen cleanliness and ensure equipment is in good working condition.

Take corrective actions to address unsafe or non-compliant practices.

4. People Management

Lead, motivate, and support kitchen team members.

Conduct induction and onboarding training for new hires.

Train and develop kitchen and kaiten staff in food preparation, SOPs, and safety practices.

Conduct performance appraisals, handle disciplinary matters, and implement improvement plans in coordination with the immediate supervisor.

Hold regular communication sessions to enhance teamwork and performance.

Requirements

Able to speak and understand Malay and English.

Bachelor of Science in Catering Science & Hotel Management or equivalent qualification.

Strong leadership skills with solid knowledge of kitchen operations, food safety, and hygiene standards.