ES Innovation Lab Hiring! Full Time Kitchen Manager in Selangor, Earn up to MYR 8,000 - Ricebowl

• Proven experience as Executive Chef / Head Chef in multi-cuisine environment

• Strong expertise in Local, Chinese, Western cuisine, and Pastry/Dessert

• Experience managing multi-outlet or group operations is highly preferred

• Strong leadership, organizational, and problem-solving skills

• Good understanding of food costing, inventory control, and kitchen P&L

• Knowledge of food safety standards (HACCP, hygiene compliance)

Job Scope & Responsibilities

1. Kitchen Leadership & Operations

• Oversee daily kitchen operations across all outlets/brands, ensuring smooth execution and consistency

• Lead, manage, and mentor all kitchen teams including Sous Chefs, CDPs, Pastry Chefs, and kitchen staff

• Ensure proper manpower planning, staff scheduling, and productivity control

• Maintain discipline, hygiene, and professionalism within the kitchen

2. Menu Development & Innovation

• Design, develop, and standardize menus across:

  • Local cuisine

  • Chinese cuisine

  • Western cuisine

  • Desserts & pastry offerings

• Continuously introduce new dishes aligned with market trends and brand positioning

• Conduct R&D, menu testing, and costing before implementation

• Ensure menu variety, seasonality, and customer appeal

3. Food Quality & Consistency

• Ensure all food prepared meets company standards in taste, presentation, and portioning

• Implement and enforce SOPs and recipes across all outlets

• Conduct regular quality checks and audits

• Maintain consistency across multiple locations

4. Cost Control & Inventory Management

• Monitor and control food cost, wastage, and kitchen expenses

• Work closely with procurement to ensure quality sourcing and cost efficiency

• Oversee inventory control, stock rotation (FIFO), and proper storage practices

• Analyze cost reports and implement corrective actions when necessary

5. SOP Development & Compliance

• Develop, implement, and continuously improve kitchen SOPs

• Ensure compliance with food safety standards, hygiene regulations, and company policies

• Enforce HACCP, cleanliness, and safety protocols across all kitchens

6. Training & Team Development

• Train kitchen staff on cooking techniques, plating, SOPs, and food safety

• Identify skill gaps and conduct structured training programs

• Build a strong second line of leadership (Sous Chefs / Head Chefs)

• Foster a culture of teamwork, accountability, and continuous improvement

7. Cross-Department Collaboration

• Work closely with Operations, Marketing, and Management teams

• Support new outlet openings, menu launches, and promotions

• Align kitchen execution with branding and marketing campaigns

8. Central Kitchen & Production Oversight (if applicable)

• Oversee central kitchen production for consistency and efficiency

• Standardize semi-finished products, sauces, and pastry items

• Ensure timely distribution and quality control across outlets

9. Vendor & Supplier Management

• Liaise with suppliers for sourcing quality ingredients

• Evaluate vendor performance and negotiate pricing where applicable

• Ensure consistency in supply and ingredient quality

10. Reporting & Performance Monitoring

• Prepare and review kitchen performance reports (food cost, wastage, productivity)

• Set KPIs for kitchen teams and monitor performance

• Provide regular updates and recommendations to management

• EPF
• Socso
• Annual Leave
• Medical and Hospitalisation Leave
• PA Insurance
• Potential Career Growth