Dryhp Holdings Sdn. Bhd. Hiring! Full Time Kitchen Supervisor 厨房主管 (Yonny鱼你 Pavilion Bukit Jalil)) in WP Kuala Lumpur, Earn up to MYR 4,000 + additional compensation - Ricebowl

• Experience: Minimum 2–3 years of kitchen experience, preferably with at least 1 year in a supervisory role.

• Culinary Skills: Good knowledge of food preparation, cooking techniques, ingredient handling, and kitchen operations.

• Leadership: Ability to lead, supervise, train, and motivate kitchen staff.

• Food Safety: Knowledge of food hygiene, sanitation, food storage, and safe food-handling practices.

• Inventory Management: Able to monitor stock levels, check deliveries, and minimize food wastage.

• Communication: Good communication and coordination skills with kitchen and service teams.

• Problem-Solving: Able to handle operational issues and work under pressure during peak hours.

• Work Schedule: Willing to work shifts, weekends, and public holidays as required.

• Language: Able to communicate in English, Bahasa Malaysia, or Mandarin, depending on operational needs.

A. Kitchen Operations

• Supervise daily kitchen operations to ensure smooth and efficient workflow.

• Ensure all food is prepared and cooked according to company recipes, SOPs, and quality standards.

• Monitor food taste, portion sizes, presentation, and consistency.

• Ensure food preparation and service are completed within the required time.

B. Staff Supervision

• Assign daily duties and allocate work according to staffing requirements.

• Supervise kitchen staff attendance, punctuality, discipline, and work performance.

• Train new employees on food preparation, cooking procedures, equipment usage, and kitchen SOPs.

• Ensure all staff comply with company policies, hygiene requirements, and safety procedures.

C. Food Safety and Cleanliness

• Ensure the kitchen, food preparation areas, utensils, and equipment are kept clean and sanitary.

• Monitor food storage temperatures, expiry dates, and proper food labelling.

• Ensure ingredients are stored properly and raw and cooked food are handled separately.

• Conduct regular cleaning checks and ensure cleaning schedules are followed.

• Report equipment defects, food safety risks, or hygiene issues promptly.

D. Stock and Inventory Control

• Monitor daily ingredient usage and stock levels.

• Check the quantity, quality, and freshness of incoming ingredients.

• Ensure proper stock rotation using FIFO (First In, First Out).

• Conduct regular stock counts and report shortages or discrepancies.

• Minimize food wastage and control ingredient usage according to company standards.

E. Quality Control and Cost Management

• Ensure all dishes meet the company's quality and portion standards.

• Monitor food wastage, spoilage, and incorrect food preparation.

• Ensure ingredients are used efficiently to control food costs.

• Report customer complaints regarding food quality and recommend corrective actions.

F. Reporting and Compliance

• Prepare daily kitchen reports, including stock usage, wastage, and operational issues.

• Report staff shortages, maintenance requirements, and stock shortages to the Restaurant Manager.

• Ensure all kitchen operations comply with applicable food safety regulations and company SOPs.

• Carry out other reasonable duties assigned by the management.

• EPF
• SOCSO
• Annual Leave
• Medical Leave
• EIS
• Overtime Pay
• Allowance Provided
• Medical and Hospitalisation Leave