Assistant Head Chef

The Assistant Head Chef supports the Head Chef in managing the daily kitchen operations of the restaurant located at Jewel Changi Airport. He/She will assist in ensuring high standards of food quality, kitchen efficiency, and cost control while delivering a memorable dining experience to guests.

Job Scope

• Assist the Head Chef in overseeing daily kitchen operations of the restaurant

• Supervise kitchen staff to ensure food is prepared and presented according to the restaurant's standards

• Ensure consistency in food quality, taste, and presentation

• Assist in implementing kitchen procedures, recipes, and operational guidelines

• Support the development and refinement of menu items and recipes

• Monitor food preparation to ensure hygiene, safety, and quality standards are maintained

• Assist in controlling food costs, minimizing wastage, and managing inventory levels

• Coordinate with procurement to ensure timely delivery of fresh and quality ingredients

• Train and guide kitchen staff on food preparation techniques and presentation standards

• Prepare prep lists and ensure kitchen stations are properly organized before service

• Ensure cleaning schedules and maintenance of kitchen equipment are followed

• Assist with staff scheduling and manpower planning during peak and off-peak periods

• Ensure compliance with licensing regulations, hygiene standards, and workplace safety requirements

• Maintain a clean, organized, and efficient kitchen environment

Job Requirements

• Diploma in Culinary, Food & Service Management, or related field

• 5-7 years of experience in a professional kitchen with supervisory experience

• Strong knowledge of culinary techniques and food preparation

• Experience in menu execution and maintaining consistency in food quality

• Ability to work efficiently in a high-volume restaurant environment

• Strong leadership and team management skills

• Familiarity with kitchen equipment and safety procedures

• Excellent communication and teamwork skills

• Ability to work under pressure during peak dining hours

• Passion for food and delivering great guest experiences

• Ability to communicate with vendors/suppliers and colleagues, including Mandarin-speaking stakeholders