Yonny Kitchen Supervisor (Mandarin Speaker)

Le's Signature Sdn. Bhd; Kajang Municipal Council; On-site; MYR 20,000 - 100,000; Full time

Job summary

A prominent dining establishment in Kajang is seeking an experienced Senior Cook to lead and supervise kitchen staff. The ideal candidate will have 2-3 years of experience in a hot kitchen, with proven skills in culinary techniques and team management. Responsibilities include ensuring dish quality, coordinating with front-of-house, and training new kitchen staff. This role offers benefits such as annual leave, medical coverage, and training opportunities, making it an attractive opportunity in the fast-paced dining industry.

Benefits

Annual Leave

Medical and Hospitalisation Leave

EPF / SOCSO / PCB

Annual Bonus

Training Provided

Overtime Pay

Staff Meal

Qualifications

• 2-3 years of experience in a hot kitchen, with at least 1 year as Senior Cook / Kitchen Leader.
• Experience in fast casual or chain restaurants preferred.
• Good knowledge of basic cooking techniques and kitchen hygiene.

Responsibilities

• Lead and supervise kitchen staff during all cooking and preparation.
• Ensure dishes are prepared according to standard recipes.
• Monitor cooking speed and coordinate with front-of-house.

Skills

Leadership

Culinary skills

Kitchen workflow management

Conflict resolution

Food quality control

Education

SPM / Certificate or above

Tools

Kitchen equipment

Job description

Le's Signature Sdn. Bhd – Kajang, Selangor

Requirements

• SPM / Certificate or above; Culinary, F&B or related field is an advantage.
• At least 2–3 years of experience in a hot kitchen, with minimum 1 year as Senior Cook / Kitchen Leader / Kitchen Supervisor.
• Experience in fast casual or chain restaurants is preferred (suan cai fish / hotpot / stir-fry concepts are a plus).
• Good knowledge of basic cooking techniques, food preparation and kitchen workflow.
• Strong sense of food quality, consistency and portion control.
• Familiar with kitchen hygiene, food safety standards and basic kitchen equipment maintenance.
• Able to lead and motivate kitchen staff, handle conflicts and work as a team with front-of-house.
• Able to work in a hot, fast-paced environment and handle peak‑hour pressure.
• Able to work on shifts, weekends and public holidays.

Responsibility

• Lead and supervise kitchen staff during preparation, cooking and closing.
• Ensure all dishes (especially suan cai fish and side dishes) are prepared according to standard recipes, portion sizes and presentation guidelines.
• Arrange daily prep work, assign stations and plan workload based on expected sales and peak hours.
• Monitor cooking speed and coordination with front‑of‑house to ensure smooth and timely food service.
• Check quality and freshness of ingredients; immediately report and handle any spoilage or quality issue.
• Oversee storage, labelling and rotation (FIFO) of ingredients to ensure proper stock control and reduce wastage.
• Work with Store Manager on stock ordering, stock count and usage tracking for main ingredients, sauces and condiments.
• Ensure strict compliance with food safety, hygiene and kitchen cleanliness, including equipment, work surfaces and storage areas.
• Train new kitchen staff on recipes, cooking methods, food safety and kitchen SOPs.
• Monitor staff discipline, grooming, punctuality and safety practices in the kitchen.
• Assist Store Manager in investigating and resolving food‑related complaints and implementing corrective actions.
• Support Store Manager in any other back‑of‑house tasks required for store operations.

Benefits

• Annual Leave
• Medical and Hospitalisation Leave
• EPF / SOCSO / PCB
• Annual Bonus
• Training Provided
• Overtime Pay
• 5 Working Days
• Staff Meal

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