ASSISTANT HEAD CHEF

Position: Assistant Head Chef

Monthly Salary: S$7,300 – S$10,400

Minimum Experience: 5 Years

Work Location: Singapore

Cuisine: Indian and International Cuisine

Job Responsibilities

1. Kitchen Operations & Management

1. Assist the Head Chef in managing and overseeing overall daily kitchen operations.

2. Supervise kitchen activities across different sections, including curry, tandoor, grill, seafood, sauces and preparation stations.

3. Ensure smooth coordination between Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.

4. Monitor daily food preparation schedules and ensure timely execution of customer orders.

5. Take charge of kitchen operations in the absence of the Head Chef.

6. Implement kitchen standard operating procedures and ensure compliance with operational standards.

7. Allocate duties and responsibilities to kitchen staff according to operational requirements.

2. Menu Planning & Culinary Development

1. Assist the Head Chef in designing, developing and implementing Indian and international menus.

2. Develop new recipes, signature dishes, seasonal menus and specialty food offerings.

3. Supervise preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.

4. Standardise recipes, cooking methods, ingredient specifications and portion sizes.

5. Ensure consistency in food quality, flavour, texture, presentation and portion control.

6. Conduct food tasting and quality assessments before dishes are served.

7. Research culinary techniques and food trends to improve menu offerings.

3. Staff Supervision & Training

1. Supervise, train and guide chefs, cooks and kitchen assistants.

2. Monitor staff performance and ensure proper execution of assigned kitchen duties.

3. Assist in staff recruitment, deployment, scheduling and training.

4. Conduct practical training on cooking techniques, food preparation and kitchen safety.

5. Maintain teamwork, discipline and professional standards within the kitchen department.

4. Food Costing & Inventory Management

1. Assist in preparing food cost calculations, kitchen budgets and operational reports.

2. Monitor ingredient consumption, food wastage and portion control.

3. Supervise inventory management and ensure adequate stock availability.

4. Coordinate with suppliers and purchasing teams for quality ingredients and timely deliveries.

5. Evaluate ingredient quality, supplier pricing and procurement requirements.

6. Implement cost-saving measures without compromising food quality.

5. Food Safety & Hygiene

1. Ensure compliance with Singapore food safety, hygiene and sanitation requirements.

2. Monitor food storage temperatures, expiry dates, labelling and stock rotation.

3. Ensure proper separation of raw and cooked food to prevent cross-contamination.

4. Conduct regular inspections of kitchen workstations, equipment and storage facilities.

5. Ensure all kitchen employees follow proper food handling and personal hygiene practices.

6. Identify food safety issues and implement corrective actions promptly.

6. Quality Control & Restaurant Coordination

1. Monitor food preparation and presentation standards across all kitchen sections.

2. Coordinate with restaurant management and service personnel to ensure efficient food service.

3. Handle operational issues relating to food quality, preparation delays and customer feedback.

4. Assist in organising catering orders, special events, large reservations and promotional activities.

5. Prepare operational updates and report kitchen performance to the Head Chef and management.

• Minimum 5 years of relevant professional culinary experience.

• Strong knowledge of Indian and international cuisines.

• Proven experience in supervising professional kitchen operations.

• Expertise in menu planning, recipe development and food preparation.

• Experience in managing kitchen teams and training junior chefs.

• Knowledge of food costing, budgeting, procurement and inventory control.

• Good understanding of food hygiene and safety requirements in Singapore.

• Ability to manage high-volume restaurant operations.

• Strong leadership, communication and problem-solving skills.

Salary Package

S$7,300 – S$10,400 per month

Salary will depend on qualifications, relevant experience, culinary expertise and management capabilities.