Assistant Head Chef

Kitchen Operations & Food Preparation

• Assist Management: Help the Head Chef run daily back-of-house operations and take full charge of the kitchen in the Head Chef's absence.
• Cooking & Quality Control: Prepare and cook dishes according to established recipes, ensuring proper taste, presentation, portion size, and consistency.
• Menu Support: Assist with menu planning, testing, and developing new dishes or daily specials.

Staff Supervision & Training

• Team Leadership: Supervise, guide, and support junior cooks, chefs, and kitchen assistants during shifts.
• Scheduling: Help organize staff duties, work schedules, and manage shift coverages or leaves.
• Training: Train new and existing staff on standard operating procedures (SOPs), food handling, and cooking techniques.

Inventory & Cost Control

• Stock Management: Monitor kitchen inventory, track stock levels, and flag low supplies or shortages to the Head Chef.
• Wastage Reduction: Monitor food wastage and assist in implementing cost-control measures.

Hygiene & Safety Compliance

• Cleanliness: Maintain high standards of cleanliness, sanitation, and organization across all kitchen work areas.
• Safety Standards: Follow and enforce local food safety and hygiene regulations (such as NEA and SFA guidelines).
• Equipment Maintenance: Ensure proper use, routine checks, and maintenance of kitchen equipment, reporting repairs when necessary.