1. Operations & Production Management
- Oversee the overall outlet operations, ensuring smooth planning, preparation, and execution of catering and production orders for multiple events/locations.
2. Team Leadership & Development
- Lead, develop, and motivate the kitchen team, ensuring they are well-trained in SOPs and operational standards.
- Manage manpower planning including staffing, training, coaching, and scheduling to ensure optimal outlet performance.
- Conduct regular one-on-one check-ins, training sessions, and annual performance reviews to support employee development and professional growth.
- Onboard and train new hires, ensuring smooth integration into the team and company culture.
3. Inventory & Procurement Management
- Manage inventory levels to meet production needs, ensuring timely procurement of raw materials and kitchen supplies.
- Cultivate strong relationships with suppliers to secure the best pricing and timely deliveries, while maintaining quality standards.
- Implement and track inventory control procedures to minimize waste and maintain accurate stock records.
- Ensure timely and systematic filing of invoices for proper documentation and financial auditing.
4. Cost Management & Productivity
- Monitor and control kitchen production costs, including raw materials, labor, and overheads, to stay within budget and drive profitability.
- Evaluate expenditures and pursue cost-saving initiatives while maintaining the highest standards of food quality and safety.
- Regularly assess outlet workflows and make improvements to boost productivity and minimize waste.
5. Collaboration & Reporting
- Work closely with R&D, Operations, and QA teams to drive menu development, refine recipes, and implement improvements.
- Prepare and submit required operational and financial reports to management on time, including production output, inventory usage, and cost analysis.
- Lead continuous improvement initiatives, tracking progress and ensuring the team adheres to new best practices and standards.
6. Safety & Maintenance
- Ensure the outlet operates in compliance with all health, safety, food handling, and hygiene regulations.
- Conduct regular inspections of kitchen equipment and facilities to ensure they are in good working condition and meet safety standards.
- Schedule routine maintenance and repair of kitchen equipment, maintaining records of services performed.
- Report any potential safety hazards to Management and take appropriate actions to mitigate risks.
7. Other Responsibilities
- Support Management with additional tasks as needed to ensure the smooth functioning of the outlet.
JOB REQUIREMENT:
- At least 3-5 years of experience in outlet or food production management, preferably in the F&B retail space.
- Strong knowledge of food safety and production standards.
- Proven leadership skills with experience managing kitchen staff and cross-functional stakeholders.
- Excellent organizational, time management, and problem-solving abilities.
- Implement and enforce Standard Operating Procedures (SOPs) to ensure operational consistency and compliance with company standards.
- Collaborate with sales administrator/director to align kitchen production with delivery demands and timelines.
- Continuously evaluate and enhance kitchen performance by optimizing production processes, reducing wastage, and improving efficiency.
Job Types: Full-time, Permanent
Pay: RM3,000.00 - RM4,000.00 per month
Benefits:
- Flexible schedule
- Meal allowance
- Meal provided
- Professional development
Education:
- Diploma/Advanced Diploma (Preferred)
Experience:
- Restaurant management: 2 years (Preferred)
- F&B: 5 years (Preferred)
Work Location: In person
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