Job Title

Outlet Head Chef

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Job Description

Company Introduction

Our client is a leading operator in the hospitality industry.

Job Responsibilities and Duties

  • Development of labour and food budgets for the restaurant;
  • To schedule the work of chefs and all other kitchen employees and to ensure the production is technically correct and within food and labour budget;
  • To ensure proper staffing for maximum productivity;
  • To ensure that all staff is constantly trained to effect good portion control and pleasing presentation of dishes;
  • To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment;
  • Being responsible for the HACCP for all areas within the kitchens and ensuring they are maintained;
  • To ensure that all menus are constantly updated when deemed necessary;
  • To ensure that all menus are correctly calculated to ensure maximum gross profit;
  • To come up with daily/weekly specials to always provide innovative and exciting dishes;
  • To prepare the necessary data for the projection of the budget and to take corrective action as necessary to ensure targets are met;
  • Being responsible for the wastage of food and theft from the kitchens;
  • Approving all requisitions and other food supplies;
  • Developing standard recipes, portion control and techniques to assure presentation and consistency;
  • Ensuring that the product constantly meets or exceeds the guest’s expectations;
  • To communicate with the food and beverage department about food production aspects for events and banqueting.
  • To liaise with management daily regarding special requirements, VIPs functions, etc;
  • To assist in conjunction with the food and beverage department in maintaining high level of service principles in accordance to the standards of the establishment;
  • To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions;
  • To ensure that all statutory hygiene requirements are diligently followed;
  • To ensure that maintenance problems are promptly reported;
  • To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay;
  • To compile rosters and weekly timesheets in accordance with HR procedures;
  • To ensure that all documents are passed to management immediately for processing;
  • To constantly update your knowledge and skills for the good of the establishment;
  • Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production;
  • Being familiar with emergency and evacuation procedures;
  • The employee is also expected to perform any duties as per operations requirements as instructed by the General Manager, Assistant General Manager and Food and Beverage Manager.


  • Candidates must have previous working experience in a similar role for at least 2-3 years.

Personal Skills

  • Team worker and takes initiative and decisions when not supervised;
  • A good standard of education;
  • Fluency in the English language (both written and spoken);
  • Willing to work flexible hours including weekends.
Tags: budgeting, Communication, Customer Requirements, Health and Safety, Human Resources, Training

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