Assistant Head Chef / QC+

Role Overview The Assistant Head Chef oversees all personal, logistic, and cooking operationalactivities within the F&B kitchen, ranging from staff management to the managementof food with the objective of ensuring smooth and effective operations of kitchenactivities. ROLE RESPONSIBILITY Ensures that the food is cooked and served according to the restaurants quality and service standards bychefs, cooks, apprentices, and kitchen hands. Organizes the kitchen staff duty roster, keeping the Head Chef informed. Conducts training of the kitchen staff to stay up to date on the latest cooking skills, best hygiene practices,etc. Oversees safety and cleanliness of all kitchens, kitchen equipment, and food storage areas. Creates a harmonious environment amongst all staff within the restaurant, especially the kitchen. Organizes food cost meetings and liaises with the Head Chef to not exceed budgeted targets. Follows the standardized recipes and briefs the team on a day-to-day basis. Supervises all members of the kitchen team according to staffing guidelines. Ensures proper coordination between front of house staff and kitchen staff. Ensures that supplies are properly ordered. Ensures that supplies and deliveries are received and accounted for as per set standards. Supports the front of house supervisor in the management of the dining room. Ensures that the kitchen staff follow hygienic food handling and safe work practices. Organizes and implements regular cleaning and waste disposal. Reports regularly on the above activities to the Head Chef. Plans and implements menu changes in consultation with the Head Chef. Performs any other duties as required with due diligence from time to time. Coordinates all maintenance schedules with external or internal maintenance teams and ensuresreporting of any malfunctioning equipment to the Head Chef. Supervises supply management, which includes overseeing the receiving and storage of food into kitchenwarehouses and refrigerators. Monitors food and beverage levels within kitchen storage through daily and weekly check-ups and storetakes. Coordinates with purchasing department on kitchen needs for special occasions for special events, foodtastings, etc. Follows correct hygienic food handling practices and ensures all staff members are in line withinternational food and beverage safety standards. Ensures everyone maintains and practices ISO standards related to kitchen cleanliness and organization. Ensures all staff numbers are in line with the kitchen activity demands by performing correct workforceplanning. Maintains all HSE documents, including but not limited to thawing records, cleaning records, chillerrecords, staff illness, etc. Oversees the training of kitchen staff by coordinating training sessions and advising on required trainingcourses in collaboration with the Head Chef. EXPERIENCE & QUALIFICATION REQUIREMENTSKnowledge, Technical Skills,& Experience Required2 -3 years of experience as Sous Chef from one Michelin star restaurant. Or 3 - 4 years of experience as CDP from two or more Michelin star restaurants. Aminimum of 6-8 years relevant experience in a similar role in a very fine dining restaurant Well-developed computing skills, including understanding of relevant ITproducts and software (Microsoft Word, Excel, Power Point, ERP/Oracle) Knowledge of cooking techniques, team management, vendor relationship,health and safety, and cost control Education & Certification Required High school diploma or relevant degree#J-18808-Ljbffr