Full Time Kitchen Supervisor Jobs, Salary up to MYR 2,500 in Dokebi Chicken Selangor - Maukerja

KEY RESPONSIBILITIES

1. Kitchen Operations & Team Leadership

• Oversee daily kitchen operations to ensure smooth, efficient, and organised workflow.
• Supervise, guide, and motivate kitchen crew throughout each shift.
• Assign duties according to operational requirements, staff capabilities, and workload.
• Train and coach team members on recipes, food preparation methods, SOPs, hygiene, and food safety.
• Maintain discipline, accountability, teamwork, and a positive working environment.
• Lead by example through a hands-on approach and actively assist the team when necessary.
• Ensure kitchen operations follow company procedures and established performance standards.

2. Food Quality, Consistency & Presentation

• Ensure all dishes are prepared according to Dokebi Chicken’s recipes, SOPs, portion sizes, and presentation standards.
• Check food quality, taste, freshness, cooking temperature, portion control, and presentation.
• Maintain consistent food quality across all orders and shifts.
• Identify and resolve food preparation or quality issues promptly.
• Coordinate closely with the Front-of-House team to ensure orders are accurate and served on time.
• Ensure any food that fails to meet company quality or safety standards is corrected or discarded, as appropriate, and never served to customers.
• Monitor preparation methods and cooking processes to maintain product consistency.

3. SOP Compliance, Hygiene & Food Safety

• Ensure kitchen crew follow company SOPs, recipes, and food preparation procedures.
• Monitor proper food handling, storage, labelling, stock rotation, and First-In, First-Out (FIFO) practices.
• Conduct regular checks on kitchen cleanliness, personal hygiene, sanitation, and food safety.
• Ensure kitchen operations comply with company standards and applicable food safety requirements.
• Correct non-compliance promptly and reinforce good hygiene and safe food handling practices.
• Address operational or staff issues effectively and escalate serious matters to management.

4. Stock Management & Cost Control

• Monitor ingredient levels, kitchen supplies, and daily stock requirements.
• Assist with stock ordering, receiving, and checking to ensure supplies meet quality and quantity requirements.
• Conduct regular stock checks and report shortages, damaged goods, expired products, or discrepancies.
• Minimise food wastage through proper preparation, portion control, and stock rotation.
• Ensure ingredients are stored correctly to maintain freshness and reduce spoilage.
• Support management in maintaining effective inventory management and food cost control.

5. Peak-Hour Operations & Service Efficiency

• Ensure the kitchen is properly prepared, stocked, and organised before each service period.
• Coordinate kitchen crew during peak hours to maintain speed, accuracy, and food quality.
• Monitor order and ticket times to minimise delays and maintain efficient service.
• Allocate manpower and prioritise tasks according to order volume and operational needs.
• Step in to assist with food preparation and cooking when required.
• Identify and resolve workflow issues quickly to keep kitchen operations running smoothly.
• Work closely with the Front-of-House team to manage order flow and service expectations.

6. Kitchen Cleanliness & Equipment Maintenance

• Maintain a clean, organised, and safe kitchen throughout daily operations.
• Ensure equipment, utensils, and workstations are cleaned and maintained according to company procedures.
• Conduct routine equipment checks and report faults or maintenance issues promptly.
• Ensure all kitchen areas meet the required hygiene, sanitation, and workplace safety standards.
• Monitor cleaning routines and ensure all closing duties are completed properly.

REQUIREMENTS & QUALIFICATIONS

• Minimum 1 year of experience in a commercial kitchen or restaurant environment.
• Previous experience as a Kitchen Supervisor, Senior Cook, Sous Chef, or Kitchen Team Leader will be an advantage.
• Experience in Korean restaurants or Korean cuisine is highly preferred.
• Strong leadership and people-management skills, with the ability to guide and supervise kitchen crew.
• Confident in assigning duties, giving clear instructions, and maintaining kitchen discipline.
• Responsible, organised, proactive, and able to uphold high operational standards.
• Strong attention to food quality, consistency, portion control, and presentation.
• Good understanding of recipes, SOPs, food preparation, stock rotation, and food safety practices.
• Able to work efficiently and make sound decisions under pressure during busy service periods.
• Good communication, teamwork, 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