Assistant Head Chef

Kitchen Operations & Food Preparation

Assist Management:
Help the Head Chef run daily back-of-house operations and take full charge of the kitchen in the Head Chef's absence.

Cooking & Quality Control:
Prepare and cook dishes according to established recipes, ensuring proper taste, presentation, portion size, and consistency.

Menu Support:
Assist with menu planning, testing, and developing new dishes or daily specials.

Staff Supervision & Training

Team Leadership:
Supervise, guide, and support junior cooks, chefs, and kitchen assistants during shifts.

Scheduling:
Help organize staff duties, work schedules, and manage shift coverages or leaves.

Training:
Train new and existing staff on standard operating procedures (SOPs), food handling, and cooking techniques.

Inventory & Cost Control

Stock Management:
Monitor kitchen inventory, track stock levels, and flag low supplies or shortages to the Head Chef.

Wastage Reduction:
Monitor food wastage and assist in implementing cost-control measures.

Hygiene & Safety Compliance

Cleanliness:
Maintain high standards of cleanliness, sanitation, and organization across all kitchen work areas.

Safety Standards:
Follow and enforce local food safety and hygiene regulations (such as NEA and SFA guidelines).

Equipment Maintenance:
Ensure proper use, routine checks, and maintenance of kitchen equipment, reporting repairs when necessary.

We are a Recruitment Firm who does all types of Human Resources Services.

We provide manpower solution for our clients.

EA License Number: 21C0430