Coffee Stain Hiring! Full Time Central Kitchen Head (Kitchen Manager) in Federal Territory, Earn up to MYR 8,500 - Ricebowl

The Central Kitchen Head is responsible for the end-to-end food operations of our brand. You will oversee mass production at the Central Kitchen and conduct regular outlet visitations to audit food quality, consistency, and presentation.

This is a dynamic, hands-on role requiring strong mobility, leadership, and a sharp eye for detail. You will ensure that kitchen staff across all locations are properly trained, inventory is seamlessly delivered, and the customer receives the exact same high-quality experience at every single outlet.

Key Responsibilities

1. Multi-Outlet Quality Assurance & Audits

• Regular Outlet Visits: Travel between retail outlets to audit kitchen operations, food taste, plating presentation, and portion control.
• Consistency Control: Ensure that items produced at the central kitchen are being stored, reheated, or finished at the outlets strictly according to brand standards.
• Issue Resolution: Identify discrepancies in food quality at the outlet level and immediately implement corrective actions.

2. Staff Training & Workforce Arrangements

• Standardized Training: Develop and execute training programs for all outlet kitchen hands and cooks (e.g., standard operating procedures, food assembly, hygiene).
• Manpower Planning: Cross-manage and coordinate kitchen staff arrangements, ensuring outlets are properly staffed during peak hours and adjusting schedules as needed.
• Performance Tracking: Evaluate the skills of outlet kitchen staff and provide ongoing coaching to maintain high efficiency.

3. Inventory Control & Delivery Logistics

• Central Dispatch Management: Oversee the daily ordering and delivery schedule from the Central Kitchen to all retail outlets.
• Cold-Chain & Freshness: Ensure food is packed, transported, and delivered under strict temperature controls to prevent spoilage.
• Stock Optimization: Monitor inventory levels at both the central hub and the outlets to prevent stockouts or excessive food waste.

4. Central Production Oversight

• Manage the core team at the central kitchen to ensure bulk prep, sauces, and bases are produced on time to fulfill daily outlet orders.

Job Requirements & Qualifications

• Experience: 5+ years in kitchen operations, with at least 2 years in a multi-outlet / commissary-to-retail environment (e.g., Central Kitchen Manager, Area Chef, or Operations Executive for a cafe/restaurant chain).
• Mobility: Must possess a valid driver’s license and be willing/able to travel frequently between the Central Kitchen and various outlet locations.
• Skills:
• Strong training and mentorship abilities—can easily teach kitchen hands complex tasks.
• Excellent logistics and organizational skills to manage inventory and delivery timelines.
• A strict, uncompromising eye for food quality and consistency.
• Personality: Highly communicative, assertive yet supportive, and thrives in a fast-paced environment where they aren't stuck behind a desk.

Pay: RM6,000.00 - RM8,500.00 per month

Benefits:

• Health insurance
• Meal allowance
• Opportunities for promotion
• Professional development

Work Location: In person