Area Chef

Job Title: Area Chef - Outlets

Location:

Company:

Employment Type:

Role Overview:

The role is responsible for end-to-end kitchen operations with a strong focus on food quality, hygiene, cost control, standardization, and team management. The position ensures that all food produced meets brand standards while operating efficiently, safely, and commercially.

Key Responsibilities:

Food Quality & Consistency

• Ensure consistent taste, presentation, portioning, and quality across all assigned outlets.
• Conduct regular food tastings, kitchen audits, and quality checks.
• Address customer and outlet feedback proactively and implement corrective actions.
• Support menu rollouts, LTO launches, and recipe changes at outlet level.

SOP Adherence & Standardization

• Ensure strict compliance with all brand recipes, SOPs, and cooking procedures.
• Monitor portion control, yield standards, and plating guidelines.
• Identify gaps in execution and retrain teams to close performance deviations.

Hygiene, Safety & Compliance

• Ensure all outlets follow hygiene, sanitation, and food safety standards as per company policy and statutory requirements.
• Conduct hygiene audits and follow up on corrective actions.
• Monitor storage, thawing, cooking, and holding temperatures across kitchens.
• Coordinate pest control and deep-cleaning activities with outlet teams.

Cost Control & Wastage Reduction

• Monitor food cost, wastage, spoilage, and variances across outlets.
• Drive wastage reduction initiatives and operational efficiencies.
• Support outlet chefs in inventory planning, ordering discipline, and stock controls.

People Development & Training

• Coach, train, and mentor Outlet Head Chefs, and kitchen teams.
• Support hiring, onboarding, and skill development of kitchen staff.
• Identify high-potential chefs and support succession planning.
• Drive discipline, engagement, and a positive kitchen culture.

Operations & Coordination

• Work closely with Operations Managers to ensure smooth kitchen operations.
• Support new store openings with kitchen setup, training, and stabilization.
• Ensure timely execution of operational directives from the corporate culinary team.

Reporting & Governance

• Share regular reports on food quality, hygiene scores, food cost, and training coverage.
• Escalate critical risks related to food safety, quality, or manpower proactively.

The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. Employees are expected to perform any other related duties as assigned by their supervisor or management, which may include additional tasks outside the scope of the primary job functions.

Key Requirements:

610 years of kitchen experience, with at least 23 years managing multiple outlets or a large standalone kitchen.

Experience in QSR, casual dining, cloud kitchens, or branded restaurant formats preferred.

Strong culinary fundamentals with hands-on multi-outlet exposure.

Deep understanding of SOP-driven kitchen operations.

Ability to train, audit, and correct teams without disrupting operations.

Strong planning, coordination, and stakeholder management skills.

High attention to detail with a problem-solving mindset.

Formal culinary training is desirable.

To Apply:

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