Outlet Chef

Job Summary

The Outlet Chef is responsible for overseeing the daily food production and kitchen operations at the assigned outlet, ensuring all meals are prepared in accordance with company recipes, food safety standards, and customer requirements. The role is accountable for maintaining consistent food quality, controlling food costs, supervising kitchen staff, and ensuring efficient kitchen operations to support both retail and catering services.

Key Responsibilities

Food Production & Quality

• Prepare, cook, and present meals according to approved recipes and standard operating procedures.
• Ensure consistency in food taste, portion size, presentation, and quality.
• Conduct daily quality checks on ingredients and finished products.
• Monitor food temperatures and ensure proper food handling throughout preparation and service.
• Ensure all customer orders are fulfilled accurately and on time.

Kitchen Operations

• Plan and organize daily kitchen operations to meet production requirements.
• Coordinate food preparation schedules to ensure timely service.
• Maintain cleanliness and organization of all kitchen workstations and storage areas.
• Ensure all kitchen equipment is operated safely and maintained in good working condition.
• Report equipment faults or maintenance requirements promptly.

Food Safety & Hygiene

• Ensure compliance with Singapore Food Agency (SFA) regulations and company food safety policies.
• Implement and monitor HACCP and food hygiene procedures.
• Conduct daily cleaning and sanitation checks.
• Maintain accurate food safety and temperature records.
• Ensure all staff adhere to personal hygiene and PPE requirements.

Inventory & Cost Control

• Monitor inventory levels and ensure sufficient stock for daily operations.
• Minimize food wastage through proper planning, portion control, and stock rotation (FIFO/FEFO).
• Conduct stock counts and assist with inventory reconciliation.
• Ensure proper storage of all food and non-food items.
• Assist in achieving food cost and wastage targets.

Team Leadership

• Supervise, guide, and motivate kitchen staff to achieve operational excellence.
• Allocate daily duties and monitor staff productivity.
• Train new employees on recipes, SOPs, food safety, and operational procedures.
• Ensure staff comply with company policies and workplace safety requirements.
• Foster teamwork and effective communication within the kitchen.

Customer Service

• Ensure meals meet customer expectations in quality and presentation.
• Respond promptly to operational issues or customer feedback related to food quality.
• Support continuous improvement initiatives to enhance customer satisfaction.

Administration

• Complete required production, inventory, cleaning, and food safety records.
• Assist management with menu implementation and operational improvements.
• Perform any other duties assigned by management.

Job Requirements

• Minimum 3–5 years of relevant culinary experience, preferably in a catering, institutional, or high-volume food production environment.
• Experience supervising kitchen staff is preferred.
• Good knowledge of food safety, hygiene, and HACCP principles.
• Strong leadership, communication, and organizational skills.
• Able to work under pressure and meet tight production timelines.
• Willing to work shifts, weekends, and public holidays when required.