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