全职 Operation Supervisor 工作, 薪水 up to MYR 3,700, Kalislab FAM Selangor 公司招聘中 - Ricebowl

Key Roles and Responsibilities

1.⁠ ⁠Daily Kitchen Operations

•⁠ ⁠Plan and oversee daily food preparation, including mise en place before service.

•⁠ ⁠Assign duties and organise kitchen stations according to staffing and operational needs.

•⁠ ⁠Prepare and cook menu items, supporting the team throughout service.

•⁠ ⁠Ensure all stations are ready before peak hours.

•⁠ ⁠Complete kitchen opening and closing procedures according to established checklists.

2.⁠ ⁠Food Quality and Consistency

•⁠ ⁠Ensure all dishes follow approved recipes, portion sizes and presentation standards.

•⁠ ⁠Check food taste, appearance and quality before serving.

•⁠ ⁠Monitor preparation times to ensure orders are completed accurately and promptly.

•⁠ ⁠Address incorrect orders and food complaints, taking corrective action where necessary.

•⁠ ⁠Report any ingredient or menu quality issues to the Cafe Manager.

3.⁠ ⁠Staff Supervision and Training

•⁠ ⁠Provide clear instructions and supervise the daily performance of kitchen staff.

•⁠ ⁠Train new employees on recipes, equipment use, hygiene practices and kitchen workflows.

•⁠ ⁠Monitor attendance, punctuality, discipline and compliance with standard operating procedures.

•⁠ ⁠Assist with staff scheduling and coordinate breaks according to operational needs.

•⁠ ⁠Provide performance feedback and report staffing concerns to the Cafe Manager.

4.⁠ ⁠Inventory and Ingredient Management

•⁠ ⁠Check daily stock levels and prepare purchase requests based on operational requirements.

•⁠ ⁠Inspect incoming supplies for quantity, quality and condition.

•⁠ ⁠Ensure ingredients are correctly labelled, dated and stored.

•⁠ ⁠Apply First Expired, First Out (FEFO) or First In, First Out (FIFO) stock rotation as appropriate.

•⁠ ⁠Conduct stock counts and report shortages, damaged items and stock discrepancies.

5.⁠ ⁠Cost and Waste Control

•⁠ ⁠Ensure ingredients and portions are measured according to approved standards.

•⁠ ⁠Record food waste, spoilage and dishes that require remaking.

•⁠ ⁠Adjust preparation quantities according to expected sales to minimise excess.

•⁠ ⁠Recommend practical ways to reduce costs while maintaining food quality.

6.⁠ ⁠Hygiene and Kitchen Safety

•⁠ ⁠Maintain cleanliness across workstations, equipment, refrigerators and storage areas.

•⁠ ⁠Monitor food handling, personal hygiene and practices that prevent cross-contamination.

•⁠ ⁠Ensure temperature checks and cleaning records are completed according to established procedures.

•⁠ ⁠Ensure knives, hot surfaces, gas appliances and electrical equipment are used safely.

•⁠ ⁠Report equipment faults and conditions that could affect food safety or staff safety.

7.⁠ ⁠Communication and Reporting

•⁠ ⁠Coordinate with service staff on order priorities, special requests, waiting times and unavailable menu items.

•⁠ ⁠Conduct briefings before each shift.

•⁠ ⁠Report critical stock levels, food waste, customer complaints and operational issues to the Cafe Manager.

•⁠ ⁠Assist with new menu trials and improvements to kitchen workflows.

Pay: RM2,500.00 - RM3,700.00 per month

Benefits:

• Maternity leave
• Meal allowance
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person