Restaurant Outlet Chef

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

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.