B&O Supply Hiring! Full Time Operational Chef in Federal Territory - Ricebowl

Company Description B&O Supply Sdn Bhd is dedicated to producing exceptionally fresh and flavorful baked goods, from flaky croissants to rich, indulgent cakes. The team focuses on using high-quality ingredients and careful baking methods to achieve consistent texture, taste, and presentation. B&O Supply serves bakeries, cafés, and restaurants seeking reliable pastry and bakery products, as well as individuals who enjoy premium baked goods at home. The company aims to bring a touch of sweetness to everyday life while maintaining high standards of quality and service.

Role Description The Operational Chef is a full-time, on-site role based in WP. Kuala Lumpur, responsible for overseeing daily baking and kitchen operations. This role includes planning and preparing a variety of baked goods, monitoring product quality, and ensuring consistency in recipes and production processes. The Operational Chef will manage kitchen staff scheduling, coordinate ingredient ordering and inventory, and maintain cleanliness, food safety, and hygiene standards. The role also involves collaborating with management on new product development, improving production efficiency, and meeting customer demand while minimizing waste. The Operational Chef is expected to lead by example, support training of team members, and uphold the company’s commitment to quality and reliability.

Qualifications

• Strong hands-on experience in baking and pastry production, including breads, croissants, and cakes.
• Knowledge of kitchen operations, workflow planning, and production scheduling in a commercial environment.
• Ability to manage inventory, control food costs, and coordinate with suppliers for timely procurement of ingredients.
• Solid understanding of food safety, hygiene regulations, and best practices in kitchen sanitation.
• Experience supervising or guiding kitchen teams, with skills in training, delegation, and performance oversight.
• Attention to detail in product quality, presentation, and consistency, with a focus on customer satisfaction.
• Problem-solving skills for handling operational issues, equipment challenges, and changing production needs.
• Willingness to work flexible hours, including early mornings, weekends, and peak seasons as required.
• Formal culinary or baking certification or equivalent practical experience in pastry or bakery operations is preferred.
• Ability to communicate clearly with colleagues and management, and to collaborate in a fast-paced environment.
• Able to travel between outlets.