Outlet Chef

Job Detail

The Outlet Chef is responsible for the overall culinary operation and food production within a Paris Baguette outlet, focusing on the preparation of savory, high-quality, and healthy artisan cuisine (e.g., fresh salads, sandwiches, soups, and other hot/cold deli items). Key Responsibilities Artisan Production: Execute precise preparation, cooking, and plating of all artisan savory items (sandwiches, salads, soups, hot dishes) strictly following Paris Baguette SOPs. Quality Control: Guarantee 100% consistency in flavor, portion size, and presentation across all menu items. Efficiency: Manage daily mise en place and kitchen stations to ensure seamless, high-speed service during peak periods. Cost Management: Actively monitor inventory, practice FIFO stock rotation, and control production to minimize food wastage and meet targets. Workflow: Maintain a highly organized, clean, and productive work environment at assigned stations Reporting: Promptly report all equipment issues, maintenance needs, and supply shortages to the Outlet Manager. Hygiene Standards: Uphold the highest standards of food safety, cleanliness, and HACCP principles in line with Singapore regulations. Maintenance: Execute and oversee strict daily and deep cleaning schedules (housekeeping) for all kitchen areas. Personal Compliance: Ensure self and all kitchen staff adhere to proper grooming and uniform standards.