ASSISTANT HEAD CHEF

Job Summary

Acts as the right hand to the Head Chef, leading daily kitchen operations, managing inventory and food costs, training staff, and enforcing food safety standards while fostering creativity in food preparation and culinary skill development.

Responsibilities

• Lead daily kitchen operations to ensure smooth and efficient food service delivery
• Manage inventory levels and control food costs to optimize profitability
• Train kitchen staff on food preparation techniques and operational standards to enhance team performance
• Enforce strict food safety and hygiene standards to comply with regulatory requirements
• Apply culinary skills creatively to develop unique dishes that attract and retain customers
• Collaborate with the Head Chef to refine cooking techniques and advance culinary expertise