Kitchen Supervisor

Kawan Food Berhad; Selangor; On-site; MYR 39,000 - 61,000; Full time

Job summary

Kawan Food Berhad in Selangor seeks a Kitchen Supervisor to lead and oversee cafeteria operations. You will manage daily cooking tasks, ensure hygiene and GMP compliance, train helpers, and coordinate with the Chef using NetSuite for schedules and WOs.

The role requires 2–3 years in kitchen/cafeteria operations with supervisory exposure; involves resource planning, staff coaching, and maintaining quality standards in a fast-paced setting.

Qualifications

• Minimum SPM or equivalent; relevant certification is an advantage.
• 2–3 years of experience in kitchen or cafeteria operations, preferably in a supervisory role.
• Knowledge of food safety, hygiene, and GMP practices.
• Basic cooking skills and willingness to learn new recipes and systems (e.g., NetSuite).
• Strong leadership, teamwork, and organizational skills.
• Able to manage tasks, manpower, and work in a fast-paced environment.
• Good communication, discipline, and attendance.

Responsibilities

• Strictly follow Work Orders (WOs) provided by the Chef.
• Ensure food is prepared with the correct taste and proper cooking standards, avoiding excessive saltiness or sweetness.
• Ensure food arrangements are completed before 10:30am to avoid delays for operators.
• Ensure sufficient food is prepared for all staff and contract workers.
• Learn and utilize the NetSuite system, including creating PRF and TRFO for backup and training purposes.
• Support and manage kitchen helpers by organizing daily duties and preparing monthly work schedules.
• Complete assigned tasks such as cooking, tasting, and food preparation within the given timeframe.
• Provide guidance, coaching, and performance monitoring for helpers.
• Prepare checklists with scoring criteria for food arrangement, preparation, and kitchen procedures.
• Conduct training for new joiners and annual training for the cafeteria team in line with BRC requirements.
• Allocate resources effectively in response to manpower shortages
• Arrange and reassign tasks efficiently to ensure smooth kitchen operations.
• Ensure all food preparation adheres to hygiene standards and quality control requirements.
• Enforce GMP practices among helpers, including wearing masks, gloves, aprons, and hairnets.
• Ensure all cooking equipment is cleaned before and after use.
• Maintain cleanliness of the cafeteria area, including tables, chairs, floors, and utensils.
• Ensure strict compliance with food safety and hygiene standards at all times.
• Conduct stock takes for utensils, paste, and sundries to maintain accurate inventory levels.
• Ensure optimal stock availability and prevent shortages.
• Take feedback and complaints seriously and respond promptly to resolve issues.
• Implement improvements based on feedback to enhance service quality.
• Maintain good attendance with minimal emergency leave, medical leave, or unpaid leave.
• Demonstrate discipline, commitment, and a positive attitude at work.

Skills

Leadership

Team management

Organizational skills

Communication

Food safety

GMP knowledge

Willingness to learn

Basic cooking

Education

SPM or equivalent

Tools

NetSuite

Job description

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• Strictly follow Work Orders (WOs) provided by the Chef.
• Ensure food is prepared with the correct taste and proper cooking standards, avoiding excessive saltiness or sweetness.
• Ensure food arrangements are completed before 10:30am to avoid delays for operators.
• Ensure sufficient food is prepared for all staff and contract workers.

2. Task Management & Training

• Learn and utilize the NetSuite system, including creating PRF and TRFO for backup and training purposes.
• Support and manage kitchen helpers by organizing daily duties and preparing monthly work schedules.
• Complete assigned tasks such as cooking, tasting, and food preparation within the given timeframe.
• Provide guidance, coaching, and performance monitoring for helpers.
• Prepare checklists with scoring criteria for food arrangement, preparation, and kitchen procedures.
• Conduct training for new joiners and annual training for the cafeteria team in line with BRC requirements.

3. Resource & Operations Management

• Allocate resources effectively in response to manpower shortages
• Arrange and reassign tasks efficiently to ensure smooth kitchen operations.
• Ensure all food preparation adheres to hygiene standards and quality control requirements.
• Enforce GMP practices among helpers, including wearing masks, gloves, aprons, and hairnets.
• Ensure all cooking equipment is cleaned before and after use.
• Maintain cleanliness of the cafeteria area, including tables, chairs, floors, and utensils.
• Ensure strict compliance with food safety and hygiene standards at all times.

5. Inventory & Stock Control

• Conduct stock takes for utensils, paste, and sundries to maintain accurate inventory levels.
• Ensure optimal stock availability and prevent shortages.
• Take feedback and complaints seriously and respond promptly to resolve issues.
• Implement improvements based on feedback to enhance service quality.

7. Attendance & Discipline

• Maintain good attendance with minimal emergency leave, medical leave, or unpaid leave.
• Demonstrate discipline, commitment, and a positive attitude at work.

REQUIREMENT

Minimum SPM or equivalent; relevant certification is an advantage.

2–3 years of experience in kitchen or cafeteria operations, preferably in a supervisory role.

Knowledge of food safety, hygiene, and GMP practices.

Basic cooking skills and willingness to learn new recipes and systems (e.g., NetSuite).

Strong leadership, teamwork, and organizational skills.

Able to manage tasks, manpower, and work in a fast-paced environment.

Good communication, discipline, and attendance.