ASSISTANT HEAD CHEF

Job Summary

The Assistant Head Chef supports daily kitchen operations by managing stock, supervising staff, overseeing food preparation, ensuring hygiene standards, scheduling shifts, resolving kitchen issues, and assisting the Head Chef in delivering high-quality culinary experiences.

Responsibilities

• Manage daily kitchen operations to ensure smooth workflow and service excellence
• Oversee and maintain stock levels to support uninterrupted food production
• Supervise kitchen staff during shifts to ensure adherence to standards and efficient performance
• Monitor and enforce food safety management systems and hygiene standards through regular audits
• Apply food and beverage concepts and gastronomy principles to enhance menu quality
• Demonstrate and implement food preservation, regeneration, and sous vide cooking methods
• Execute crisis management plans to address operational challenges promptly
• Implement and maintain site, outlet, and equipment maintenance plans for operational readiness
• Maintain halal certification requirements to comply with food standards
• Manage inventory control to optimize resource usage and reduce waste
• Manage quality systems and processes to uphold culinary standards
• Master and apply recipes from various cuisines to diversify menu offerings
• Perform culinary applications and techniques to produce consistent, high-quality dishes
• Solve problems and make managerial decisions to improve kitchen operations
• Supervise food production to ensure timely and quality output
• Understand diverse food cultures, nutritional knowledge, and dietary requirements to meet customer needs
• Prepare a variety of dishes including Paratha, Kachchi Biryani, Bhuna Khichuri, Patla Khichuri, Morog Polao, Tandoori Chicken with Naan Roti, Haleem, Sheek Kabab, Fuchka, Misti Doi, Falooda, Rasmalai, Borhani, Sweet Lassi, Plain & Butter Naan, Guglai, Singara, and Samosa