Kitchen Manager

Kitchen Manager – Outlet & Central Kitchen

Job Responsibilities:

• Kitchen Operations – Manage daily kitchen operations and ensure smooth workflow.
• Food Quality – Ensure food quality, taste, portion, and presentation meet A1 standards.
• Staff Management – Lead, train, supervise, and schedule kitchen staff.
• Inventory & Cost Control – Monitor stock, food cost, portion control, and wastage.
• Hygiene & Safety – Ensure kitchen cleanliness, food safety, and SOP compliance.
• Performance – Monitor kitchen performance and resolve operational issues.
• Coordination – Work closely with Outlet Manager, Central Kitchen, and other departments.

For Central Kitchen:

• Oversee food preparation, production, packing, and distribution to outlets.
• Ensure production quantity, quality, and schedule meet outlet requirements.

Requirements:

• Minimum 2–3 years of relevant kitchen/F&B experience.
• Experience in managing kitchen staff and operations.
• Knowledge of food cost, inventory, and food safety.
• Strong leadership and communication skills.
• Able to work shifts, weekends, and public holidays.