Job Summary:
As one of our Chefs, you'll be at the heart of our culinary operations, assisting the Head Chef in leading the kitchen with expertise, creativity, and precision. This role calls for more than just cooking: you'll assist the chef in designing seasonal menus, supervise daily food service, and uphold rigorous health and safety standards in line with regulatory requirements. You will assist the Head Chef in managing kitchen staff, mentor team members, and ensure operational flow that meets both quality and compliance benchmarks. From maintaining spotless equipment and accurate inventory to fostering a positive team culture and adapting service for special events.
Menu Execution & Food Preparation
- Assist the Head Chef in developing and implementing seasonal menus based on agreed business goals and client preferences
- Ensure consistency in food quality, taste, presentation, and portion control
- Adapt preparation techniques to meet production volumes efficiently
Staff Oversight and Task Delegation
- Assist the Head Chef in directing daily kitchen operations in his absence, including allocation of roles, monitoring of performance, and adjustment of staffing in response to service demands
- Maintain standards of professionalism, hygiene, and conduct among all kitchen personnel
- Maintain compliance with shift schedules, attendance expectations, and business continuity planning
Training and Competency Development
- Assist the Head Chef in delivering structured onboarding for new kitchen staff, including orientation to equipment, safety protocols, and menu execution standards
- Assist the Head Chef in providing hands-on training for food preparation techniques, sanitation procedures, and allergen controls
- Support skill-building and cross-training to enable flexible team deployment and succession readiness
Food Health & Safety Compliance
- Adhere strictly to food hygiene regulations, including HACCP and allergen protocols
- Monitor and record temperatures for food, refrigeration, and cooking appliances
- Prevent cross-contamination through rigorous sanitation and storage procedures
- Assist the Head Chef in conducting internal health and safety audits and prepare for external inspections
- Assist the Head Chef in ensuring team adherence to HACCP procedures, emergency protocols, and site-specific compliance measures
Budget Control & Inventory Management
Track usage of ingredients, minimize waste, and optimize inventory rotation
Liaise with procurement teams or vendors to source materials as specified
Internal Communication & Collaboration
Interface with front-of-house, operations, and facilities staff to support seamless food service
Fulfil specific requirements for events, meetings, or hospitality as requested
Respond appropriately to feedback and escalate service issues where necessary
Preferred Requirements
