Assistant Head Chef

Job Summary Assist the Head Chef in managing kitchen operations, supervising staff, ensuring food quality and safety, supporting menu planning, and maintaining inventory and cost control in a fast-paced professional kitchen environment. Responsibilities Manage daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow and timely food service Supervise and coordinate cooks, assistant cooks, and kitchen helpers to maintain high performance and teamwork Prepare and cook food following approved recipes and quality standards to ensure consistent taste and presentation Monitor food quality, portion control, and presentation to meet established standards Ensure compliance with food safety, hygiene, HACCP, and sanitation regulations to maintain a safe kitchen environment Assist in menu planning, recipe development, and food costing to support culinary innovation and budget management Monitor inventory levels and assist with ordering food supplies and kitchen equipment to prevent shortages Implement proper storage, labeling, and stock rotation (FIFO) to maintain food freshness and reduce waste Train, guide, and evaluate kitchen staff to enhance skills and maintain operational efficiency Minimize food waste and support cost control initiatives to optimize kitchen profitability Report equipment faults and maintenance issues promptly to management for timely resolution Maintain a safe, clean, and organized kitchen environment in accordance with health and safety standards Perform additional duties as assigned by the Head Chef or management to support kitchen operations Adapt to flexible work schedules including shifts, weekends, and public holidays to meet operational needs Preferred competencies and qualifications Minimum 3–5 years of experience in a professional kitchen, with supervisory experience preferred Strong knowledge of food preparation, cooking techniques, and menu planning Good understanding of food safety, HACCP, hygiene, and sanitation regulations Leadership and team supervision skills demonstrated through managing kitchen staff Excellent communication and interpersonal skills to foster effective teamwork Strong organizational, time management, and problem-solving abilities in a fast-paced environment Knowledge of inventory management, food costing, and stock control to support kitchen efficiency Ability to work efficiently under pressure in a fast-paced kitchen environment