Assistant Chef

Roles and responsibilities

1. Food Preparation:

• Assisting in the preparation of ingredients, such as washing, peeling, cutting, and chopping vegetables, fruits, meats, and other food items.
• Measuring and mixing ingredients as directed by the head chef or senior kitchen staff.
• Assisting in the preparation of sauces, dressings, and garnishes.
• Supporting the chef in pre-cooking tasks, such as marinating meats, making stocks, and assembling dishes.

2. Cooking Assistance:

• Assisting in basic cooking tasks, such as grilling, frying, sautéing, and baking under the guidance of the chef.
• Ensuring that dishes are cooked to the proper temperature, flavor, and consistency.
• Helping with plating and garnishing dishes before they are served to maintain presentation standards.

3. Maintaining Kitchen Cleanliness:

• Ensuring that the kitchen workstations are clean and organized during and after meal preparation.
• Washing dishes, utensils, and equipment and ensuring they are stored properly.
• Assisting in cleaning kitchen surfaces, floors, and equipment to maintain hygiene and sanitation standards.

4. Inventory and Stock Management:

• Assisting in monitoring inventory levels and notifying the chef or kitchen manager when supplies are running low.
• Helping in the proper storage of ingredients, ensuring that perishable items are refrigerated or frozen as required.
• Keeping track of food expiration dates and ensuring proper rotation of stock to minimize waste.

5. Compliance with Health and Safety Regulations:

• Following all food safety and hygiene guidelines to prevent contamination and ensure safe food handling.
• Adhering to kitchen safety protocols, including proper use of kitchen equipment to avoid accidents or injuries.
• Ensuring that the kitchen complies with local health and safety regulations and any company-specific guidelines.

6. Assisting with Menu Preparation:

• Collaborating with the head chef or sous chef to contribute ideas for menu items and dishes.
• Helping in menu planning and testing new recipes or techniques under the direction of the chef.
• Suggesting improvements to existing dishes and contributing to menu creativity.

7. Support During Service:

• Providing support during busy service periods by helping with the preparation of multiple dishes simultaneously.
• Assisting the chef in ensuring that meals are prepared and served on time to meet customer expectations.
• Monitoring cooking times and ensuring that food is served at the correct temperature.

8. Receiving and Storing Deliveries:

• Assisting in the receiving and inspection of food deliveries, ensuring quality and freshness.
• Storing items appropriately and ensuring proper labeling and organization in storage areas.

9. Assisting with Special Events and Catering:

• Helping the chef in preparing for catering events, banquets, and special occasions.
• Assisting with setting up food stations or buffet lines as required.

10. Teamwork and Communication:

• Working closely with the kitchen staff to ensure smooth operation and efficient service.
• Communicating effectively with chefs, sous chefs, and other kitchen personnel to ensure timely preparation and coordination of tasks.

Desired candidate profile

1. Education and Certification:

• Culinary arts degree or diploma from a recognized culinary school is highly preferred.
• Certifications in food safety and hygiene, such as HACCP (Hazard Analysis and Critical Control Points), are highly desirable.
• Apprenticeship or on-the-job training with a reputable kitchen may also be acceptable in lieu of formal education.

2. Experience:

• 2–4 years of experience in a professional kitchen environment, ideally in a variety of roles such as commis chef, line cook, or prep cook.
• Experience working in restaurants, hotels, or catering environments is advantageous, especially with international or fine dining cuisine.
• Proven ability to handle various kitchen stations (e.g., sauté, grill, pastry) and familiarity with different cuisines is a plus.

3. Culinary Skills:

• Strong knowledge of cooking techniques: including sautéing, grilling, baking, roasting, and knife skills.
• Experience in meal preparation, plating, and presentation, ensuring consistency in food quality.
• Knowledge of international cuisines or specialized cooking styles such as French, Italian, Asian, or Mediterranean is a bonus.
• Ability to create and execute recipes under the supervision of the head chef, including adhering to portion sizes and maintaining food quality standards.

4. Key Competencies:

a. Teamwork and Collaboration:

• Ability to work closely with the head chef, sous chefs, and other kitchen staff to ensure smooth operations.
• Willingness to support other team members and jump in to assist in any kitchen station when needed.
• Adaptability to handle changing tasks in a fast-paced kitchen environment.

b. Time Management:

• Strong organizational and time management skills to prioritize tasks efficiently, ensuring meals are prepared and served on time.
• Capable of working under pressure, especially during peak hours, without compromising food quality or safety.