SERVICE CREW

Key Responsibilities

• Oversee kitchen production, employees and food safety compliance.
• Coordinate food preparation, serving efficiency, quality standards and hygiene.
• Manage kitchen staff, task allocation, training and daily supervision.
• Control ingredient wastage and improve kitchen cost efficiency.
• Improve food preparation and kitchen production processes.
• Coordinate with the operations team to ensure smooth service during peak hours.

Requirements

• Kitchen management experience in hotpot, Sichuan/Chongqing-style restaurants or restaurant chains preferred.
• Familiar with kitchen production procedures, food safety and cost control.
• Strong team management and execution skills.
• Able to work effectively during busy and peak dining periods.
• Relevant F&B experience will be given priority.

Pay: From RM2,200.00 per month

Language:

• Mandarin (Required)

Work Location: In person