1. Job Purpose
The Restaurant Outlet Chef is responsible for overseeing all culinary operations within the assigned restaurant outlet. This includes menu creation, food preparation, quality control, staff supervision, and ensuring consistent delivery of high-quality dishes that meet hotel standards.
2. Key Responsibilities
A. Operational Responsibilities
Lead daily kitchen operations for the assigned outlet.
Ensure all dishes are prepared according to recipes, presentation standards, and portion sizes.
Conduct daily food tasting and quality checks.
Coordinate with service teams for smooth meal service.
Ensure food is served in a timely manner and meets guest expectations.
B. Menu & Production
Assist in menu planning, seasonal specials, and new dish development.
Ensure proper mise-en-place preparation for all meal periods.
Monitor inventory levels and ensure sufficient supplies for operations.
Control food waste through proper storage, preparation, and portioning.
C. Food Safety & Hygiene
Ensure full compliance with hotel hygiene standards .
Monitor and maintain cleanliness of the kitchen equipment and work areas.
Ensure all kitchen staff follow safe food handling procedures.
D. People Management
Supervise and train cooks, kitchen helpers, and commis staff.
Conduct on-the-job training for new team members.
Prepare staff duty rosters and ensure scheduled manpower is sufficient.
Maintain a positive working environment that encourages teamwork.
E. Financial Responsibilities
Control food cost and monitor wastage.
Help prepare monthly cost reports for the outlet.
Ensure efficient use of resources to meet budget targets.