Job Summary:
The Assistant Chef supports the Head Chef and kitchen team in food preparation, cooking, and kitchen operations. This role involves assisting in the preparation of ingredients, cooking meals, maintaining kitchen cleanliness, and ensuring high standards of food quality and presentation.
Key Responsibilities:
Food Preparation:
- Assist in the preparation and cooking of dishes according to recipes and the restaurant’s standards.
- Prepare ingredients by washing, peeling, chopping, and slicing vegetables, fruits, and meats.
- Measure and assemble ingredients for menu items.
- Assist in preparing sauces, soups, and other components of dishes.
Cooking:
- Cook menu items under the guidance and supervision of the Head Chef.
- Ensure that food is cooked to the correct temperature and consistency.
- Plate and garnish dishes according to presentation standards.
- Maintain high standards of food quality, taste, and presentation.
Kitchen Operations:
- Set up and stock stations with all necessary supplies.
- Ensure that kitchen stations are clean and organized at all times.
- Follow proper food handling and sanitation practices.
- Assist in inventory management, including receiving, storing, and rotating stock.
- Monitor food stock and report any shortages to the Head Chef.
Team Collaboration:
- Work closely with the kitchen team to ensure smooth operations and efficient workflow.
- Communicate effectively with team members and contribute to a positive working environment.
- Assist in training new kitchen staff as needed.
Health and Safety:
- Adhere to all food safety and sanitation regulations.
- Follow health and safety protocols to ensure a safe working environment for staff.
- Report any safety hazards or incidents to the Head Chef immediately.
Additional Duties:
- Participate in menu planning and development.
- Assist in special events, catering, and private dining services as required.
- Perform other duties as assigned by the Head Chef or kitchen management.
