Assistant Head Chef

Job Summary Assist the Head Chef in managing kitchen operations by supervising staff, preparing food to quality standards, ensuring food safety compliance, managing inventory, and supporting menu planning and cost control initiatives. Responsibilities Assist the Head Chef in managing daily kitchen operations to ensure smooth workflow and high standards Supervise and coordinate cooks, assistant cooks, and kitchen helpers to maintain efficient team performance Prepare and cook food according to approved recipes and quality standards to deliver consistent dishes Ensure timely preparation, presentation, and serving of food to meet service schedules Monitor food quality, taste, portion control, and presentation to uphold customer satisfaction Enforce compliance with food safety, hygiene, HACCP, and sanitation standards to maintain a safe kitchen environment Assist in menu planning, recipe development, and food costing to support culinary innovation and profitability Monitor inventory levels and assist with ordering food supplies and kitchen equipment to prevent shortages Ensure proper storage, labeling, and stock rotation (FIFO) of food items to reduce waste and maintain freshness Train, guide, and evaluate kitchen staff to enhance skills and maintain high performance standards Minimize food waste and support cost control initiatives to optimize kitchen efficiency Report equipment faults and maintenance issues promptly to management for timely resolution Assist the Head Chef in maintaining a safe, clean, and organized kitchen environment Perform other duties assigned by the Head Chef or management to support kitchen operations Preferred competencies and qualifications Diploma or certificate in Culinary Arts, Professional Cookery, Hospitality, or related field 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 Excellent communication and interpersonal skills Strong organizational, time management, and problem-solving abilities Knowledge of inventory management, food costing, and stock control Ability to work efficiently under pressure in a fast-paced kitchen environment Flexibility to work shifts, weekends, and public holidays