Kitchen Supervisor

KEY RESPONSIBILITIES

Kitchen Leadership & Team Management

• Oversee daily kitchen operations and ensure smooth and efficient workflow.
• Supervise, guide, and motivate kitchen crew during each shift.
• Assign duties according to operational requirements and staff capabilities.
• Train and coach team members on recipes, preparation methods, SOPs, hygiene, and food safety.
• Maintain discipline, teamwork, and a positive working environment.
• Lead by example with a hands-on approach.

Food Quality & Consistency

• Ensure all dishes are prepared according to Dokebi Chicken’s recipes, SOPs, portion sizes, and presentation standards.
• Check food quality, taste, freshness, temperature, portion, and presentation.
• Ensure consistency across all orders and shifts.
• Identify and resolve food quality issues immediately.
• Work closely with the Front-of-House team to ensure orders are accurate and served promptly.
• Ensure food that does not meet company standards is not served to customers.

SOP, Hygiene & Food Safety

• Ensure kitchen crew strictly follow company SOPs, recipes, and food preparation procedures.
• Monitor proper food handling, storage, labelling, and FIFO practices.
• Conduct regular checks on kitchen cleanliness, hygiene, and food safety.
• Ensure the kitchen complies with company standards and food safety requirements.
• Address operational or staff issues promptly and report serious matters to management.

Stock & Cost Control

• Monitor ingredient and kitchen supply levels.
• Assist with stock ordering, receiving, and checking.
• Conduct regular stock checks and report shortages, damaged items, or expired products.
• Minimise food wastage through proper preparation, portion control, and stock rotation.
• Support management in maintaining effective inventory and food cost control.

Peak-Hour Operations

• Ensure the kitchen is fully prepared before each service.
• Coordinate the kitchen team during busy periods to maintain speed, accuracy, and consistency.
• Monitor order and ticket times to minimise delays.
• Step in and assist the kitchen team when required.
• Resolve operational issues quickly to maintain smooth service.

Kitchen Cleanliness & Equipment

• Maintain a clean, organised, and safe kitchen at all times.
• Ensure equipment, utensils, and workstations are properly cleaned and maintained.
• Conduct regular equipment checks and report maintenance issues promptly.
• Ensure all kitchen areas comply with hygiene and safety standards.

REQUIREMENTS

• Minimum 1 year of experience in a commercial kitchen or restaurant environment.
• Experience as a Kitchen Supervisor, Senior Cook, Sous Chef, or Kitchen Team Leader is an advantage.
• Korean restaurant or Korean cuisine experience is highly preferred.
• Strong leadership and people-management skills.
• Confident in giving instructions and managing kitchen crew.
• Responsible, disciplined, firm, and able to maintain high kitchen standards.
• Strong attention to food quality, consistency, and presentation.
• Good understanding of recipes, SOPs, food preparation, and hygiene standards.
• Able to work effectively under pressure during busy service periods.
• Good communication and problem-solving skills.
• Able to communicate in English and Bahasa Malaysia.
• Willing to work shifts, weekends, and public holidays.

Job Types: Full-time, Permanent, Contract

Pay: RM2,000.00 - RM2,500.00 per month

Benefits:

• Flexible schedule
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Restaurant Management: 1 year (Preferred)

Work Location: In person