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    Corporate Chef – CASUAL DINING



    Ref. JB1789716

    Job Description

    Responsible for culinary development and maintaining the entire kitchen operations of all existing outlets as per individual brand standards.

    KEY DUTIES AND RESPONSIBILITIES includes but not limited to following:
    Key Performance Area 1: Food preparation
    Key Result Activities:
    - Ensure that all orders from the kitchen / commissaries are prepared consistently and according to the approved standard brand recipes and monitored by Casual Dining Executive Chef or Head Chef or Chef de Cuisine or Production Manager or Kitchen Manager.
    - Decides on the recipes as per guidelines

    Key Performance Area 2: Kitchen operations
    Key Result Activities:
    - Ensure that all culinary standards in all sections comply with company policies and procedures.
    - Monitors daily work in different outlets and coordinates with the unit chef and manager and in case of deviations, corrective measures to be taken immediately.
    - Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors, including seasonal food promotions.
    - Establishes controls to minimize food and supply waste and theft in coordination with the unit chef and the cost controller.
    - Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
    - Creates new menus of different concepts of different ethnic background.
    - Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
    - Consults with Restaurant manager and owners regarding food production aspects of special events being planned.
    - To recruit quality kitchen staff for old and new outlets.
    - Evaluates food products to ensure that quality standards are consistently attained by adding different new plates and recipes.
    - Monitors food and operating costs and control these by reducing waste.
    - Ensures and maintains in the kitchen high levels of cleanness at all time.
    - To motivate operations in ensuring that the correct standards are maintained as stated in the recipe manual.
    - To ensure that all employees have a complete understanding and adhere to the company’s policy relating Fire, Hygiene, Health and Safety.
    - Follows the standard operating procedures. Takes day-to-day decisions

    Key Performance Area 3: Stock Management
    Key Result Activities:
    - Monitors the entire ordering process based on the volume of business in conjunction with the Head Chef / Restaurant Manager / Operations Manager.
    - Controls food and operating costs by monitoring waste.

    Key Performance Area 4: People management
    Key Result Activities:
    - To ensure that all employees provide a courteous and professional service at all times.
    - To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
    - To organize and assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
    - To motivate and encourage all chefs and all back of house team to produce consistently high standards as directed.
    - Decides on Kitchen training focus.
    - Decides terminations due to non-performance.


    Education: Bachelor's degree (B. A.) in Hotel management or equivalent combination of education.

    Experience: 2 – 4 years related experience in casual dining concepts and / or training

    Kitchen procedures and equipments Stock related systems
    - Team Work; Delegates work assignments; Managing People
    - Quality Management - Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality
    - Cost Consciousness
    - Follows policies and procedures; Plans for additional resources;
    - Organizes or schedules other people and their tasks.
    - Organizing and coordinating skills.
    - Ability to plan work schedules and assign duties;
    - Ability to provide accurate training plans
    - Knowledge of supplies and suppliers, equipment and inventory control.
    - Ability to plan a variety of menus based on regional specialties, classic and modern cuisine - showing flair, creativity and imagination.
    - Ability to supervise and train staff, including organizing, prioritizing, and scheduling work assignments.
    - Ability to read, understands, follow and enforce safety procedures.
    - Ability to coordinate quality assurance and training programs in areas of specialty.
    - Ability to develop and test recipes and/or techniques for food preparation/presentation.
    - Working knowledge of kitchen design and planning

    Commissary / Kitchen environment / Out door catering / Head office / Outlets

    Job Details

    Job Location:
    Company Industry:
    Catering/Food Services/Restaurants
    Company Type:
    Employer (Private Sector)
    Job Role:
    Customer Service and Call Center
    Employment Type:
    Full Time Employee
    Monthly Salary Range:
    Number of Vacancies:
    Job Ref.:

    Preferred Candidate

    Career Level:
    Mid Career
    Years of Experience:
    Min: 2
    Residence Location:
    Bachelor's degree / higher diploma