Summary
Scope and General Purpose of Job: Ensures the smooth running of the Outlet Kitchen in accordance with the hotel's standards and financial goals
Administration
- Ensures all culinary activities are aligned with the outlet's re-opening strategy, positioning, and long-term business objectives, with full ownership of execution timelines and deliverables
- Leads recruitment and onboarding of team members, ensuring strong team structure aligned with operational needs
- Works closely with Executive Chef, consultants, and Food & Beverage to design, test, and implement menus that reflect concept identity, market demand, and profitability
- Collaborates with Sales & Marketing (S&M) and F&B on launch planning, promotions, and continuous business development initiatives
- Drives execution of opening critical path, ensuring all operational milestones are completed within required timelines
- Prepares, updates, and enforces Departmental Operations Manuals to reflect current operational standards and expectations
- Conducts regular briefings and meetings to align the team on priorities, performance, guest expectations, allergen awareness, and operational discipline
Customer Service (Guest Experience & Hospitality with Personality)
- Ensures all culinary team members deliver exceptional guest service with energy, authenticity, and personality, beyond standard expectations
- Acts as the face of the outlet, engaging with guests, media, and stakeholders to enhance brand presence and guest connection
- Drives a strong guest-first culture, ensuring all food is prepared with pride, attention to detail, and understanding of guest expectations
- Handles guest feedback and complaints with urgency, professionalism, and accountability, ensuring complete resolution and follow-up
- Builds strong internal relationships with other departments to ensure seamless service delivery
Financial (Business Ownership & Performance Management)
Overall Responsibility
- Owns food cost, labor cost, and overall kitchen profitability, ensuring alignment with budget and financial targets
- Drives productivity through strategic manpower planning, multi-skilling, and efficient scheduling
High Season Management
- Proactively scales operations to handle increased business volume while maintaining highest standards of quality and service
- Ensures optimal manpower deployment to maximize efficiency and service speed without compromising standards
- Maintains control and consistency during high-pressure operations
Low Season Management
- Actively optimizes labor structure to control payroll cost without impacting operational readiness
- Adjusts production planning to reduce waste and overproduction
- Maximizes efficiency through cross-utilization of team members and lean operations
Cost Control & Efficiency
- Ensures disciplined portion control, waste management, and efficient resource utilization
- Regularly reviews performance data and implements corrective actions to improve profitability
Marketing & Concept Development
- Supports the Executive Chef in identifying marketing and PR opportunities to drive business growth and brand awareness
- Collaborates with Marketing to create engaging content and maintain strong social media presence aligned with the outlet concept
- Continuously evaluates market trends, competitors, and supplier opportunities to maintain a competitive and innovative offering
- Drives consistency and uniqueness of the outlet's culinary identity
Operational (Execution & Leadership)
- Ensures all company standards and brand expectations are consistently implemented and maintained
- Oversees all kitchen operations, ensuring quality, consistency, timing, and presentation are maintained at all times
- Leads by example in the kitchen, especially during peak periods, making real-time operational decisions
- Plans menus, production levels, and resource utilization based on business demand, seasonality, and market conditions
- Ensures food is prepared la minute where required, maintaining freshness and culinary integrity
- Monitors preparation methods, portioning, plating, and overall product quality
- Ensures strong coordination between kitchen sections and other departments
- Continuously reviews and improves operational efficiency and product consistency
Allergen & Special Dietary Ownership (CRITICAL RESPONSIBILITY)
- Takes full ownership of allergen management within the kitchen, ensuring zero tolerance for errors
- Ensures strict procedures for allergen control across all stages: receiving, storage, preparation, and service
- Implements and enforces systems to prevent cross-contamination, including dedicated equipment and clear labeling
- Personally verifies all special dietary dishes before service to ensure accuracy and guest safety
- Trains and continuously reinforces team awareness and discipline in allergen handling
- Ensures clear communication between kitchen and service team regarding all special dietary requirements
Hygiene & Food Safety Leadership
- Owns overall hygiene and food safety standards across the kitchen, ensuring full HACCP compliance at all times
- Drives a culture where hygiene is a daily discipline, not only an audit requirement
- Conducts regular inspections and ensures the kitchen is always audit-ready
- Enforces strict standards in cleaning, storage, temperature control, labeling, and equipment handling
- Works closely with Stewarding to maintain the highest cleanliness standards across BOH areas
Personnel (Leadership & Team Development)
- Leads, develops, and motivates the culinary team to achieve high performance and operational excellence
- Ensures effective manpower planning aligned with business levels and operational requirements
- Supervises performance of Outlet Chefs and ensures accountability at all levels
- Provides coaching, training, and development opportunities to build a strong and capable team
- Delegates responsibilities clearly while maintaining ownership and oversight
- Drives a culture of discipline, responsibility, teamwork, and continuous improvement
- Conducts performance evaluations and supports team members professional growth
- Reinforces company values, policies, and operational standards
Other Duties
- Actively participates in training sessions, meetings, and continuous development initiatives
- Ensures compliance with all company policies, safety regulations, and legal requirements
- Maintains high professional standards in grooming, behavior, and representation of the brand
- Builds strong professional relationships within the industry and business community
- Responds proactively to changes in business needs, market conditions, and operational requirements
- Performs any additional duties as assigned to support the overall success of the operation
