Assistant Chef

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions Kitchen Management · Overall responsible for culinary activities of the kitchen · Check the quantity and quality of received products to ensure items are as ordered and standards are met · Achieve food margin set by the Company · Monitor and maintain stock levels to reduce wastage and to maximize profitability · Ensure kitchen operations are carried smoothly and effectively · Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas · Responsible for inventory management to ensure sufficient stock for operation efficiency Hygiene and Workplace Safety Management · Ensure consistency in food quality control, hygiene and safety · Ensure that food handling and hygiene regulations are followed in accordance with regulations Equipment Management · Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards People Management · Supervise and coordinate activities of kitchen staff · Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food · Inspire and motivate the team to achieve food specifications · Assist in recruitment of kitchen staff · Manage a team of chefs and their areas of responsibilities Sales Management · Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers Cost Management · Manage food and manpower cost Administration · Responsible for kitchen administration duties Perform other reasonable job duties as requested by Superior