Assistant Kitchen Chef

Job Summary

The Assistant Kitchen Chef supports the Head Chef and kitchen team in the preparation, production, and quality control of food items. The role is responsible for ensuring that kitchen operations run efficiently while maintaining food quality, hygiene, and safety standards.

Key Responsibilities

Food Preparation & Production

• Prepare ingredients and food items according to company recipes and SOPs.
• Assist in daily food production and ensure products are prepared consistently.
• Support menu launches, seasonal items, and product development when required.
• Ensure food quality, presentation, and portion control standards are maintained.

Kitchen Operations

• Assist in organising daily kitchen operations and production schedules.
• Ensure ingredients and supplies are prepared and available for daily operations.
• Monitor stock levels and report inventory requirements to the Head Chef or management.
• Minimise food wastage and ensure efficient use of ingredients.

Food Safety & Hygiene

• Maintain cleanliness and organisation of all kitchen workstations and equipment.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Follow all company SOPs, workplace safety, and health guidelines.

Team Support

• Work closely with kitchen and outlet teams to ensure smooth operations.
• Assist in training and guiding junior kitchen staff when required.
• Foster a positive and cooperative working environment.

Requirements

• Previous experience in a café, bakery, restaurant, or central kitchen environment preferred.
• Basic knowledge of food preparation, food safety, and kitchen operations.
• Ability to work efficiently in a fast-paced environment.
• Positive attitude, willingness to learn, and strong teamwork skills.
• Able to work weekends and public holidays when required.

Key Performance Indicators (KPIs)

• Consistent food quality and adherence to recipes.
• Timely completion of daily production requirements.
• Compliance with food safety and hygiene standards.
• Effective inventory management and minimal wastage.
• Positive teamwork and operational support.