Assistant Chef

JD: Key Responsibilities:

Food Preparation and Cooking:

Assist the Head Chef in preparing and cooking dishes according to established recipes and standards.
Ensure that all food is prepared in a timely manner and meets quality and presentation standards.
Help in the preparation of ingredients, including chopping, marinating, and seasoning.
Kitchen Management:

Support the Head Chef in managing daily kitchen operations, including coordinating tasks and delegating responsibilities to kitchen staff.
Ensure that the kitchen is clean, organized, and in compliance with health and safety regulations.
Assist in inventory management, including ordering and stocking ingredients and supplies.
Menu and Recipe Development:

Contribute to menu planning and recipe development, offering ideas and suggestions based on seasonal ingredients and customer preferences.
Assist in creating new dishes and updating existing ones to keep the menu fresh and appealing.
Quality Control:

Monitor food quality and presentation, ensuring that all dishes meet the restaurant's standards.
Address and resolve any issues related to food preparation or customer complaints.
Training and Supervision:

Assist in training and supervising junior kitchen staff and apprentices.
Provide guidance and support to ensure that kitchen staff follow proper procedures and maintain high standards.
Health and Safety:

Adhere to food safety and sanitation standards, including proper handling and storage of ingredients.
Maintain cleanliness and organization in all kitchen areas, including workstations, equipment, and storage areas.