Job Description

About Qra (pronounced Q-ra) - is a modern, start-up, neighbourhood grocer; thoughtfully designed to bring communities closer through quality food, curated selections, and personalised experiences; all with a genuine Qra touch.

The Outlet Chef Lead is a lead position responsible for overseeing the hot kitchen operations of a Qra F&B outlet. He / She is to ensure that all aspects of food preparation, presentation and service meet the highest standards of quality, consistency and customer satisfaction. The Outlet Chef Lead reports to the F&B Operations Manager or to the F&B Director and leads the kitchen staffs to achieve culinary excellence.

Key Responsibilities

1. Culinary Leadership

• Provides leadership and guidance to the hot kitchen team within the designated outlet.
• Set and maintain high standards for food quality, taste and presentation.
• Lead by example, demonstrating culinary skills, professionalism and attention to detail.

2. Menu Execution

• Ensure that menu items are executed according to recipes, specifications and brand standards.
• Monitor customers feedback and industry trends to continuously improve menu offerings.

3. Kitchen Operations Management

• Oversee all aspects of kitchen operations, including staffing, scheduling, food preparation, cooking and plating.
• Manage inventory levels, ordering and stock rotation to minimize waste and maintain freshness.
• Implement and enforce food safety and sanitation standards to ensure compliance with regulations.

4. Staff Training and Development

• Train, guide and mentor kitchen staff in culinary techniques, recipes and procedures.
• Conduct regular training sessions to ensure consistent execution of menu items and adherence to standards.
• Identify talent within the team and provide opportunities for growth and advancement.

5. Quality Control and Customer Satisfaction

• Conduct regular inspections of food preparation areas to ensure cleanliness, organization, and compliance with safety standards.
• Taste and evaluate dishes to maintain quality and consistency.
• Address customers concerns or complaints related to food quality or service promptly and professionally.

6. Cost Control and Budget Management

• Monitor food costs, portion sizes and wastage to control expenses and maximize profitability.
• Work closely with the F&B management team to develop budget forecasts and financial goals.
• Identify opportunities for cost-saving initiatives without compromising on quality.

Job Requirements

Qualifications and Work Experience

• Culinary degree or diploma from an accredited institution.
• Good knowledge of culinary techniques, ingredients, and international cuisines.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a team.
• Excellent organizational and time management abilities.
• Good understanding of food safety and sanitation regulations.
• 5 years or more of work experience in a similar role, is preferred.
• Able to work 6 days a week in a shift pattern.

Must-Haves:

• Customer-first (centric) mindset, with a passion for delivering great service.
• Proactive and self-driven, with a hands-on approach to problem-solving and a strong desire to excel in a leadership role.
• Strong interpersonal, negotiation, and communication skills to build lasting relationships.
• Always curious and innovative, with a pulse on changing consumer trends in culinary world.

Skills