BABA RESIDENCES SDN. BHD. Hiring! Full Time KITCHEN MANAGER in Melaka, Earn up to MYR 5,000 - Ricebowl

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring the delivery of high-quality food, maintaining food safety and hygiene standards, controlling costs, managing kitchen staff, and supporting the overall success of the Food & Beverage department. The role requires strong leadership, operational efficiency, and a commitment to providing an exceptional dining experience for guests.

Key Responsibilities

Kitchen Operations

Oversee the daily operations of the kitchen and ensure smooth food production.

Ensure all food items are prepared and presented according to established recipes and quality standards.

Monitor food quality, consistency, portion control, and presentation.

Coordinate with the F&B team to ensure efficient service during breakfast, lunch, dinner, and special events.

Develop and implement standard operating procedures (SOPs) for kitchen operations.

Food Safety & Hygiene

Ensure compliance with all food safety, hygiene, and sanitation regulations.

Conduct regular inspections to maintain cleanliness and food handling standards.

Ensure proper storage, labeling, and rotation of food products.

Maintain HACCP and other relevant food safety requirements.

Staff Management

Supervise, train, motivate, and evaluate kitchen team members.

Prepare staff schedules and manage manpower requirements.

Conduct regular training sessions to improve culinary skills and operational standards.

Foster teamwork and a positive working environment.

Cost Control & Inventory Management

Monitor food costs and kitchen expenses to achieve budget targets.

Manage inventory levels and conduct regular stock counts.

Control wastage and implement measures to improve cost efficiency.

Source and coordinate with suppliers to ensure quality products at competitive prices.

Verify deliveries and ensure accurate receiving procedures.

Menu Development

Assist in menu planning and development in line with the hotel's concept and guest preferences.

Introduce new menu items and seasonal promotions.

Review menu performance and recommend improvements based on sales trends and guest feedback.

Guest Satisfaction

Ensure guest expectations are consistently met or exceeded.

Address guest complaints related to food quality and service promptly and professionally.

Work closely with the Operations and F&B teams to enhance the overall guest experience.

Administration & Reporting

Prepare kitchen reports, inventory reports, and cost analysis as required.

Monitor kitchen KPIs and implement corrective actions where necessary.

Ensure all kitchen documentation and records are maintained accurately.

Qualifications & Requirements

Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

Minimum 3–5 years of experience in a supervisory or managerial kitchen role, preferably in a hotel environment.

Strong knowledge of food safety, HACCP, and kitchen operations.

Proven experience in cost control, inventory management, and staff supervision.

Strong leadership, communication, and organizational skills.

Ability to work under pressure and manage multiple priorities.

Proficient in Microsoft Office and kitchen management systems.

Pay: RM4,500.00 - RM5,000.00 per month

Benefits:

• Meal provided

Ability to commute/relocate:

• Melaka: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Hospitality: 4 years (Preferred)
• Food service: 4 years (Preferred)

Language:

• English (Required)

Work Location: In person