Position Summary

The Outlet Chef is responsible for managing the daily culinary operations of a specific restaurant or outlet within the hotel/resort. The role ensures the consistent preparation and presentation of high-quality food, compliance with hygiene standards, efficient cost control, and effective supervision of the kitchen team to deliver an exceptional guest experience.

Key Responsibilities

Operational Responsibilities

• Oversee the daily kitchen operations of the assigned outlet.
• Ensure all food items are prepared and presented according to established recipes and standards.
• Monitor food quality, taste, consistency, and presentation at all times.
• Coordinate with service teams to ensure smooth and timely operations.
• Assist in menu planning, promotions, and special events for the outlet.

Team Management

• Supervise, train, and motivate kitchen team members within the outlet.
• Ensure proper task allocation and productivity of staff.
• Monitor grooming, punctuality, discipline, and compliance with company policies.
• Conduct on-the-job training and support staff development.

Hygiene & Safety

• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Maintain cleanliness and organization of all kitchen areas and equipment.
• Ensure proper storage, labeling, and handling of food products.
• Report any maintenance or safety concerns promptly.

Cost Control & Inventory

• Control food cost through proper portioning and waste management.
• Monitor stock levels and ensure accurate requisitions.
• Participate in inventory and stock-taking processes.
• Ensure proper usage and storage of all food products and equipment.

Administration

• Maintain kitchen records, temperature logs, and operational checklists.
• Ensure compliance with hotel policies, procedures, and quality standards.
• Participate in departmental meetings and contribute ideas for operational improvements.

Qualifications & Experience

• Diploma or certification in Culinary Arts or Hospitality Management preferred.
• Minimum 3–5 years’ experience in kitchen operations.
• Previous supervisory experience in a hotel or restaurant environment preferred.

Skills & Competencies

• Strong culinary knowledge and cooking techniques.
• Leadership and team supervision skills.
• Good organizational and communication abilities.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and commitment to quality.
• Basic knowledge of food cost control and inventory management.

Working Conditions

• Flexible working hours including weekends, evenings, and public holidays.
• Ability to work in a hot and fast-paced kitchen environment.

Performance Indicators

• Food quality and guest satisfaction.
• Hygiene and safety compliance.
• Food cost management.
• Team productivity and operational efficiency.
• Compliance with outlet standards and procedures.