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Outlet Chef
Full-timeOn-site
- Savanne
- Rs 51,000 – Rs 75,000
- Posted Sep 18, 2026
- Closing 18/10/2026
- Food / Beverages / Catering
- Outlet Chef
- Culinary Artist
- Food Preparation
- Hospitality Jobs
Sector
Skills
Job Description
Preferred qualifications :
•
HSC level or equivalent / SC level with professional training and
experience
• Diploma with specialisation in Food Production from a recognized institution
• Proven ability to lead and develop a kitchen team with a hands-on and mentoring approach
• Sound understanding of food costing, menu engineering, and inventory management
• Excellent organisational, time management, and communication skills
• High level of creativity, attention to detail, and commitment to quality and hygiene standards
• Ability to work under pressure and maintain composure during peak operations
• Fluent in English and French both written and spoken
• Diploma with specialisation in Food Production from a recognized institution
Preferred experience: • Minimum 5 years’ experience in a professional kitchen,
including at least 2 years in a supervisory or sous-chef position within a 4-
or 5-star property
• Strong culinary knowledge across international and local cuisines• Proven ability to lead and develop a kitchen team with a hands-on and mentoring approach
• Sound understanding of food costing, menu engineering, and inventory management
• Excellent organisational, time management, and communication skills
• High level of creativity, attention to detail, and commitment to quality and hygiene standards
• Ability to work under pressure and maintain composure during peak operations
• Fluent in English and French both written and spoken
Role Responsibilities:
1. Operational
& Culinary Excellence
4. Guest Experience & Quality Assurance
- Supervise daily kitchen operations and ensure the smooth, efficient, and high-quality preparation of food items.
- Ensure all dishes meet the established quality, presentation, and portion standards.
- Conduct regular tasting sessions and adjust recipes or methods as required to maintain consistency.
- Participate actively in food preparation and service during peak hours or special events.
- Support the Executive Chef in menu planning, recipe development, and creation of “fiches techniques.”
- Ensure proper mise-en-place and timely execution for all meal periods. Maintain kitchen hygiene, sanitation, and safety in accordance with HACCP and company standards.
2.
Team
Leadership & Development
- Lead, supervise, and train kitchen team members to deliver exceptional culinary performance.
- Conduct performance evaluations, identify training needs, and support career development plans.
- Ensure discipline, grooming, and professional conduct within the team at all times.
- Organise efficient shift planning and ensure adequate manning levels.'
- Facilitate effective communication and teamwork within the kitchen and across departments
3. Administration
& Cost Control
- Assist the Executive Chef in preparing and managing the outlet’s operating and capital budgets.
- Monitor food costs, portion control, and stock levels to ensure cost efficiency and minimal wastage.
- Oversee purchasing, requisitioning, and inventory management for supplies and ingredients.
- Maintain accurate records of stock movements and equipment usage.
- Coordinate with the Stewarding team to ensure the maintenance, cleanliness, and proper use of kitchen equipment.
4. Guest Experience & Quality Assurance
- Handle and follow up on guest feedback and complaints promptly and professionally.
- Ensure menu offerings meet guest expectations and align with brand and quality standards.
- Work closely with service and F&B teams to ensure seamless coordination between kitchen and front-of-house.
- Be aware of guest dietary requirements and preferences, ensuring appropriate alternatives are available.
- Enforce strict adherence to food safety, hygiene, and occupational health and safety procedures.
- Ensure all kitchen operations comply with the Group's Quality Management System and company policies.
- Comply with all the sustainability commitments and practices implemented within business units.
- Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society.