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.