Assistant Chef

Roles and responsibilities

1. Food Preparation

• Prepare ingredients by washing, chopping, slicing, dicing, marinating, and portioning, as required for daily menu items.
• Assist in basic cooking tasks, such as grilling, sautéing, frying, and assembling dishes, following the Head Chef's direction.
• Ensure freshness and quality of ingredients by inspecting them before use and discarding any expired items.

2. Assisting with Meal Preparation and Cooking

• Follow recipes and instructions from the Head Chef, ensuring that dishes are prepared consistently and to the highest standard.
• Help with plating and presentation to maintain the restaurant’s visual and quality standards.
• Adjust seasoning, flavor, and presentation as per feedback or specific instructions from the Head Chef.

3. Inventory and Stock Management

• Monitor kitchen supplies and ingredients, alerting the Head Chef or kitchen manager when stock levels are low.
• Help with receiving and properly storing deliveries, checking that ingredients meet quality standards and are stored in compliance with safety guidelines.
• Organize and label food storage areas, following the kitchen’s inventory rotation system (FIFO - First In, First Out).

4. Kitchen Cleanliness and Hygiene

• Maintain cleanliness and sanitation standards by regularly cleaning workstations, kitchen equipment, and utensils.
• Adhere to food safety and hygiene standards, such as proper food handling, storage, and sanitizing practices.
• Assist with dishwashing, sweeping, and garbage disposal to ensure a clean and organized kitchen environment.

5. Assisting in Menu Development

• Collaborate with the Head Chef to brainstorm and develop new recipes, seasonal dishes, or menu specials.
• Participate in tastings and trials for new recipes, providing feedback and suggestions on flavor, presentation, and preparation methods.

6. Supporting Kitchen Operations

• Help maintain a steady workflow in the kitchen by assisting in multiple tasks as needed, especially during busy service hours.
• Coordinate with other kitchen staff to ensure dishes are prepared on time and orders are completed accurately.
• Fill in for other kitchen staff, if necessary, to support a cohesive kitchen team.

7. Quality Control

• Follow portion sizes, presentation guidelines, and recipe instructions to maintain consistency.
• Check finished dishes for presentation, taste, and temperature, addressing any discrepancies before serving.

8. Training and Mentorship

• Mentor junior kitchen staff or kitchen assistants by demonstrating proper techniques and safe kitchen practices.
• Provide guidance on kitchen procedures and support team members to promote efficiency and quality in food preparation.

Desired candidate profile

1. Educational Background

• Culinary Training: A diploma or certification in Culinary Arts or a related field is preferred.
• On-the-Job Experience: Experience as a line cook, prep cook, or in a similar kitchen role, with foundational culinary skills.

2. Experience

• Professional Kitchen Experience: 1-3 years working in a kitchen environment, preferably in high-paced settings like restaurants, hotels, or catering services.
• Exposure to Various Cuisines: Familiarity with different cuisines, cooking techniques, and ingredients is a plus.

3. Key Skills

• Culinary Skills: Proficiency in food preparation techniques, including chopping, slicing, grilling, sautéing, and portioning.
• Attention to Detail: Ability to follow recipes accurately, maintain consistency in food quality and presentation, and inspect ingredients for quality.
• Kitchen Hygiene and Safety: Knowledge of food safety regulations, safe food handling practices, and proper kitchen cleanliness standards.
• Time Management: Capability to work efficiently in a fast-paced environment, especially during peak hours.
• Adaptability: Willingness to assist with various tasks, adapt to new techniques, and support the Head Chef’s creative direction.

4. Personal Traits

• Team Player: Cooperative and supportive, capable of working well with the kitchen team to ensure a smooth workflow.
• Positive Attitude and Resilience: Demonstrates enthusiasm for cooking, patience during peak times, and openness to feedback.
• Professionalism: Takes pride in maintaining a clean workstation, presenting a professional appearance, and following kitchen protocols.
• Strong Work Ethic: A proactive approach to learning, maintaining kitchen standards, and completing tasks with dedication.

5. Physical Requirements

• Stamina: Ability to stand for extended periods, lift heavy items, and perform physically demanding tasks in a hot and busy environment.
• Manual Dexterity: Skill in handling kitchen equipment, knives, and other tools safely and effectively.

6. Language Proficiency

• Basic to intermediate communication skills in the kitchen’s primary language, to effectively follow instructions and collaborate with the team.