ASSISTANT HEAD CHEF

Assist the Executive Chef/Head Chef in managing the kitchen.

Supervise and guide chefs, cooks, and kitchen staff.

Ensure food is prepared according to recipes and quality standards.

Check food taste, presentation, portion size, and consistency.

Maintain proper food hygiene, safety, and cleanliness standards.

Monitor kitchen stock and inform the Head Chef about shortages.

Assist with menu planning and new dish development.

Organise kitchen staff duties and work schedules.

Train and support junior kitchen staff.

Monitor food wastage and control kitchen costs.

Ensure kitchen equipment is properly used and maintained.

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