Job Description

• Oversee the daily kitchen operations and ensure smooth and efficient workflow.
• Supervise, guide, and support kitchen staff during daily operations and peak hours.
• Ensure all food is prepared and presented according to company recipes, quality standards, and SOPs.
• Monitor food quality, portion control, presentation, and consistency before serving.
• Ensure compliance with food safety, hygiene, sanitation, and Halal requirements.
• Assist in preparing staff duty rosters and arranging manpower according to operational needs.
• Train, coach, and evaluate new and existing kitchen staff.
• Monitor staff performance, attendance, discipline, and productivity, and report issues to management.
• Monitor inventory levels and ensure sufficient ingredients and supplies for daily operations.
• Conduct stock checks and assist with ordering, receiving, and proper storage of ingredients.
• Control food wastage, spoilage, over-portioning, and unnecessary usage of ingredients.
• Ensure proper FIFO/FEFO practices and correct storage procedures are followed.
• Monitor kitchen equipment and report any maintenance or repair requirements promptly.
• Ensure opening and closing procedures are properly completed.
• Handle operational issues, customer food complaints, and kitchen-related problems promptly.
• Coordinate with the Front of House team to ensure smooth service and timely food preparation.
• Assist management in implementing new menus, recipes, SOPs, promotions, and operational improvements.
• Conduct regular checks on kitchen cleanliness, staff grooming, workstation organization, and safety standards.
• Support the Kitchen Manager / Operations Manager in achieving operational, food cost, quality, and productivity targets.
• Take charge of kitchen operations in the absence of the Kitchen Manager or other senior management.

Job Requirements

• At least 2-3 years of kitchen experience, including a minimum of 1 year in a supervisory or team leadership role.
• Hands-on experience in food preparation and cooking within a café, restaurant, or other F&B setting.
• Strong leadership, communication, and team management skills.
• Good knowledge of food safety, hygiene standards, and standard kitchen procedures.
• Ability to manage inventory, monitor food costs, and minimize wastage.
• Willingness to work shifts, including evenings, weekends, and public holidays.
•  Mandarin language proficiency will be an added advantage 

Skills