Assistant Head Chef // QC+

Role Overview

The Assistant Head Chef oversees all personal, logistic, and cooking operational activities within the F&B kitchen, ranging from staff management to the management of food with the objective of ensuring smooth and effective operations of kitchen activities.

ROLE RESPONSIBILITY

• Ensures that the food is cooked and served according to the restaurants quality and service standards by chefs, cooks, apprentices, and kitchen hands.
• Organizes the kitchen staff duty roster, keeping the Head Chef informed.
• Conducts training of the kitchen staff to stay up to date on the latest cooking skills, best hygiene practices, etc.
• Oversees safety and cleanliness of all kitchens, kitchen equipment, and food storage areas.
• Creates a harmonious environment amongst all staff within the restaurant, especially the kitchen.
• Organizes food cost meetings and liaises with the Head Chef to not exceed budgeted targets.
• Follows the standardized recipes and briefs the team on a day-to-day basis.
• Supervises all members of the kitchen team according to staffing guidelines.
• Ensures proper coordination between front of house staff and kitchen staff.
• Ensures that supplies are properly ordered.
• Ensures that supplies and deliveries are received and accounted for as per set standards.
• Supports the front of house supervisor in the management of the dining room.
• Ensures that the kitchen staff follow hygienic food handling and safe work practices.
• Organizes and implements regular cleaning and waste disposal.
• Reports regularly on the above activities to the Head Chef.
• Plans and implements menu changes in consultation with the Head Chef.
• Performs any other duties as required with due diligence from time to time.
• Coordinates all maintenance schedules with external or internal maintenance teams and ensures reporting of any malfunctioning equipment to the Head Chef.
• Supervises supply management, which includes overseeing the receiving and storage of food into kitchen warehouses and refrigerators.
• Monitors food and beverage levels within kitchen storage through daily and weekly check-ups and store takes.
• Coordinates with purchasing department on kitchen needs for special occasions for special events, food tastings, etc.
• Follows correct hygienic food handling practices and ensures all staff members are in line with international food and beverage safety standards.
• Ensures everyone maintains and practices ISO standards related to kitchen cleanliness and organization.
• Ensures all staff numbers are in line with the kitchen activity demands by performing correct workforce planning.
• Maintains all HSE documents, including but not limited to thawing records, cleaning records, chiller records, staff illness, etc.
• Oversees the training of kitchen staff by coordinating training sessions and advising on required training courses in collaboration with the Head Chef.

EXPERIENCE & QUALIFICATION REQUIREMENTS

Knowledge, Technical Skills, & Experience Required

• 2 -3 years of experience as Sous Chef from one Michelin star restaurant.
• Or 3 - 4 years of experience as CDP from two or more Michelin star restaurants.
• A minimum of 6-8 years relevant experience in a similar role in a very fine dining restaurant
• Well-developed computing skills, including understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, ERP/Oracle)
• Knowledge of cooking techniques, team management, vendor relationship, health and safety, and cost control

Education & Certification

• Required High school diploma or relevant degree