Kitchen Operations Lead — Quality, Cost & Team Growth

A1 Recipe Sdn. Bhd.; West Coast Division; On-site; MYR 42,000 - 74,000; Full time

Job summary

A1 Recipe Sdn. Bhd. is seeking a Kitchen Manager to oversee daily kitchen operations, ensuring quality and efficiency across production, packing, and distribution to outlets in Sabah. The role requires leadership to train and schedule staff and close coordination with the Outlet Manager and Central Kitchen.

You will manage food quality, inventory, and cost control, while ensuring hygiene, safety, and SOP compliance. Willingness to work shifts, weekends and public holidays is essential.

Qualifications

• 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.

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

Skills

Leadership

Communication

Cost Control

Inventory Management

Food Safety

Staff Training

Job description

A1 Recipe Sdn. Bhd. is seeking a Kitchen Manager to oversee daily kitchen operations, ensuring quality and efficiency across production, packing, and distribution to outlets in Sabah. The role requires leadership to train and schedule staff and close coordination with the Outlet Manager and Central Kitchen.

You will manage food quality, inventory, and cost control, while ensuring hygiene, safety, and SOP compliance. Willingness to work shifts, weekends and public holidays is essential.