Assistant Head Chef

Key Responsibilities

• Provide leadership and organize the kitchen team across all aspects of daily operations to ensure smooth, efficient operations.

• Supervise and coordinate kitchen teams across various sections to maintain seamless workflow.

• Oversees food preparation processes to ensure consistency, quality, and adherence to presentation standards.

• Manage kitchen inventory, purchasing, and cost control effectively.

• Ensure compliance with food safety and hygiene standards, including proper food preparation, storage, and equipment maintenance.

• Support menu innovation and seasonal menu planning in collaboration with management.

• Train and develop kitchen staff to uphold the restaurant's high culinary standards.

• Monitor staff performance to ensure procedures and standards are consistently followed.

• Manage staff scheduling and manpower planning.

• Perform ad-hoc duties as assigned by management.

Requirements

• Minimum 6 years of kitchen experience, including at least 3 years in a supervisory role.

• Strong knowledge of Asian cuisines and interest in plant-based cuisine, highly preferred.

• Strong team organizational, supervisory, and time management skills.

• Ability to work under pressure in a fast-paced environment.

• Perform any other related duties as assigned by management, demonstrating flexibility and adaptability.

• Passionate about food quality, creativity, and team development.

• Strong communication, organization, and problem-solving abilities.

• Foster a positive and productive work environment.