Outlet Head Chef
Outlet General Manager
The official job of the Outlet Head Chef is to be mainly overseeing the operations of the kitchen. All Kitchen staff in the outlet report to the Outlet head chef.
The Head Chef is responsible for everything that comes out of the kitchen from the taste of the food itself to the execution as well as the presentation. He/she has to forecast supplies needs and define estimated costs. He/she is expected to make sure his/her kitchen meets all regulations, including sanitary and safety guidelines
Role and Responsibilities
Maintaining Standard Procedure
Outlet Head Chef must always.
Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the Brand Operations Manual.
Never change any policies, standards, and or specifications of the operation in the kitchen unless after approval of the Brand executive chef and the Operations Manager.
Be committed to implement production standards. Understanding that these have been developed to enhance the brand.
Different restaurants have different ways of doing things. In order to maintain a consistent brand image all branches of the restaurant a Head Chef has to constantly make sure that everything in his, or her kitchen from setting up the ingredients to dealing with leftovers is done according to the set norms, and standards of the operation manual, and that the quality of the food prepared is as good as can be. His or her role when it comes to implementing customary procedures consist of:
Ensuring a smooth and proper kitchen opening and closing, using designated checklists
Supervising all processing and cooking operations with the respect of:
Standardized preparation methods
Wastage & leftover control
Expiry date and product freshness
Preparing the items on the menu with the assistance of the various designated cooks.
Striving to maintain the quality and taste of food prepared in all sections at its highest level.
Proposing new items to add to the menu to the Operations manager and Executive chef.
Request, Receive, Store & Issuing Products:
In addition to the kitchen work, Outlet Head Chef is also responsible for keeping the food supply at the needed level wile taking cost into consideration and maximizing quality at the same time. He or she is hence in charge of the following responsibilities related to that aspect of the job:
Estimating food consumption and ensuring the proper request of fresh vegetables, meat, fruit, poultry, fish and other food and beverage products, through the designated requisition system.
Checking the quality of received food products at his/her kitchen which may include all items received from the Central Kitchen and/or direct food products.
Ensure all received products are store in their designated places (dry store, cold rooms, and freezers) properly and safely while granting a great attention for:
Unpacked received products as appropriate.
Dispensing food products in appropriate clean containers
Arranging food products in walk-in fridges, freezers, or dry store as per set standards.
Monitoring the appropriate storage temperature using designated checklist and/or software
Conducting regular inventory check out of the food and kitchen supplies, as well as ordering items after that as necessary to maintain adequate inventory levels while avoiding stock-outs or overage.
Striving to keep all kitchen equipment in their best condition for the utmost period of time, using designated maintenance sheets and proper machinery handling methods.
Monitoring and following up for the food cost in his/her kitchen through a weekly control depending on the weekly cost reports.
While a good Sous chef strives for the best quality of food, an efficient and successful sous chef also tries to cut down on cost, as much as possible which inevitably means that anyone filling this position must be:
Adhering to all cost control procedures as outlined in the Operations manual
Acting in the best interests of the company with regards to minimizing cost (when it comes to food, labor and, or all other possible variables that may come with a chargeable expense).
Managing inventories and breakage while following up on all the numbers and variances that appear during inventory.
Cleaning, Hygiene, and maintenance duties
Lastly because a clean and well-maintained kitchen means better use of ingredients, and an overall more efficient cooking experience, as well as a source of professional reputation for the restaurant, a Sous chef needs to constantly be:
Supervising the cleanliness of the kitchen and all his kitchen equipment including all kitchen utensils and smallware to meet all health and sanitation standards.
Monitoring and controlling the sanitation of the kitchen accommodation, equipment, and related areas to ensure a heathy and safe working environment which meets/exceeds corporate standards and regulations.
Ensure that all staff is applying the highest levels of personal hygiene and that they are all without exception respecting the food, and kitchen safety norms at all times weather related it staff grooming norms (uniform, hairnet, gloves, sleeves, shoes and all others), or related to the respect and implementation of the various food safety concerns when they are preparing ingredients, cooking food, or storing the final product, including the control of any possible cross contamination, food mishandling, and bad storage practices.
Being alert to any potential pest and rodent presence in all sections in the kitchen and reporting any related issues as quick as possible to the management as well as dealing with this matter as a number one priority.
Coming up with a preventive maintenance strategy to any potential incidents, checking his or her kitchen for any apparent troubles, and reporting any maintenance requirements to the appropriate maintenance supervisor.
Ensuring a complete adherence of storage requirements to the set standard of cleanliness, safety, and organization:
The daily check-up of labels expired and spoiled items that needs removal.
The respect of FIFO system
The proper rotation of all food products
Dealing with audit results generated by the Quality Assurance Officer or 3rd party Auditor that is supposed to monitor the overall performance of an outlet from time to time, coming up with action plan that he is considering implementing in response to the report every time he, or she gets audited, and finally disclosing his actions plan back with the Quality assurance office regardless of whether the report was positive or negative in nature.
Key Performance indicator (KPI)
must add up to 100%
Health & Safety Audit Rating
Haccp Due diligence Completion Score
Brand Audit Score
CRM reports (Mystery diner, 3rd party platform
Qualifications and Education Requirements
A Bachelor/TS/BS degree or equivalent education in culinary science is required, or similar hospitality management award
A Head Chef must have at least 10 years of experience in the food services industry with at least one year in the same position, while experience in a multi-unit food service company or high-end casual dining venue is also preferred.
Technical skills and KNOWLEDGE:
Sous Vide Cooking
Quality meat specification, sources & gradings
Hot kitchen cooking
Cold kitchen cooking
100% fresh cooking
Open Charcoal Cooking
Equipment basic repairs
Large event preparation
Product production planning
Ability to lift over 20 Kg on a regular basis.
TRAINING & Certifications:
Advance Food Hygiene Certificate
Ability To manage Challenging Situations
Ability to manage people working under high pressure
Bakery & Pastry
Communicate with different nationalities
Hot & Cold Kitchen
Computer skills Windows, word, excel, outlook
Good Organizational skills
Resolving equipment problems
Managerial competency (for Managers only)
Ability to read or learn reading and analyzing some financial reports: cost control reports or others
Resolving Staff Problems
Evaluating Kitchen Team members
Managing Human resources in His or Her Kitchen
Preparing and conduction required trainings