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Jobs in Malaysia   »   Jobs in Petaling Jaya SGR   »   F&B / Tourism / Hospitality jobs   »   Kitchen Manager

Kitchen Manager

Petaling Jaya SGR


  • Oversees the kitchen operations, from outlet inventory and stock ordering to food and labour cost control to maximize profit;
  • Oversee daily food items executions, approved by the Group Executive Chef;
  • Assist in set-up and break down of all stations when needed;
  • Adhere to the General Job Duties and Kitchen Rules, the Health Department's regulations, and the Morganfield’s standards and expectations of food quality, freshness, and presentation;
  • Collaborate with Restaurant General Manager on planning and development of daily operations and adherence to seasonality, labour, and food cost guidelines;
  • Train and develop lead cooks, line cooks and prep cooks, while leading by example;
  • Understand how to properly use and maintain all equipment used in the kitchen;
  • To be in-charge of outlet in the absence of Line Manager;
  • Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery;
  • Ensure quality and timeliness of food production, using the SOP provided / cooking methods to maintain quality and freshness of product;
  • Ensure the Company SOP, policies and procedures is practiced from hygiene compliance to food and beverage preparation and presentation;
  • Conduct at least 1 team skill out per week, discussing the menu, order guide, and prep lists for the following week. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste;
  • Understand and participate in the established purchasing/ordering process, working closely with the Restaurant General Manager and Group Executive Chef;
  • Oversee and monitor daily Time and Temperature logs for all stations. Ensure accurate labelling, dating, and rotating using the FIFO method for all raw and prepped food products;
  • Respond to all comments and complaints in a positive manner and alert Group Executive Chef or Director of Operations when necessary;
  • Perform table visit from time to time to enquire / obtain guest feedback on food quality and presentation;
  • Conducts twice a month inventory and calculates food cost percentages and food cost extensions reports numbers to the Restaurant General Manager;
  • Perform ad hoc task as and when required.

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