KIT - Chief Commissary

Operations management

• Assist the Executive Chef in organizing, managing, and supervising all kitchen inventory and operational activities.
• Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates and continuous improvements where necessary.
• Monitor daily inventory transactions (receiving, issuing, and stock on hand); consolidate reports on shortages and prepare purchasing plans accordingly.
• Verify expiry dates, ensure proper stock rotation in compliance with FIFO standards, and recommend disposal of substandard or expired products.
• Supervise shift scheduling and manpower allocation to ensure sufficient staffing for smooth departmental operations.
• Coordinate with the Executive Chef/Head Chef to ensure proper pre-processing of all dishes served at restaurants and banquet functions.
• Implement and monitor compliance with hygiene standards, food safety regulations, fire prevention and firefighting (FPF), and occupational health and safety requirements within the assigned areas.
• Inspect the proper use, maintenance, and storage of kitchen assets, machinery, tools, and equipment.
• Prepare shift summary reports and escalate unusual matters or issues beyond decision-making authority to senior management.
• Prepare and submit periodic reports in accordance with established plans and schedules.

Human resource management

• Support recruitment activities, including interviewing and training new employees.
• Foster a positive working culture by motivating team members and promoting creativity, discipline, and teamwork.

Quality control

• Monitor and control the quality standards of all incoming goods and materials.
• Report results of chemical residue concentration checks for vegetables and raw materials (if applicable).
• Ensure proper control, maintenance, and readiness of all equipment and utensils within the assigned area.

Coordination

• Maintain close coordination with the F&B Department and other outlets to obtain operational information, control costs, and plan purchasing orders effectively.

• Working 5.5 days per week
• Full salary and service charge provided during the probation period
• Competitive salary, with staff accommodation or transportation allowance provided
• Full benefits including insurance, annual leave, and holiday bonuses
• Relocation support and annual home visit benefits
• Annual Leave: 12 days of annual leave, with 1 additional day added each year
• Employee Birthday: one paid day off and birthday gift

• Graduate from Vocational School / College or equivalent Culinary Certification.
• Minimum of over 02 years of experience in an equivalent position.
• Experience in coaching and training staff.
• HACCP and/or ISO 22000 certification is an advantage.