ASSISTANT HEAD CHEF

Description

A highly organized and driven culinary leader is needed to manage all back-of-house operations, ensuring exceptional food quality, efficient staff management, and adherence to safety standards. This role focuses on creating innovative menus, controlling costs, and fostering a positive and productive kitchen environment.

Responsibilities and Duties

* Manage and oversee all back-of-house activities. * Establish and implement kitchen policies and procedures. * Recruit, train, and supervise kitchen personnel. * Create and manage staff schedules. * Conduct pre-shift meetings to communicate important information. * Manage and motivate kitchen staff to achieve peak performance. * Develop creative and appealing recipes and menus. * Determine plating and presentation strategies. * Order and evaluate the quality of new food products. * Maintain adequate kitchen supplies and inventory. * Assist with financial planning and budget management. * Address and resolve customer complaints promptly and effectively. * Ensure all kitchen staff comply with food safety laws and regulations.

Qualifications and Requirements

* Proven experience in overseeing back-of-house operations. * Demonstrated ability to hire, train, and manage kitchen staff. * Strong culinary skills with the ability to create innovative recipes and menus. * Excellent organizational and project management skills. * Strong business acumen and financial planning abilities. * Ability to work effectively in a fast-paced kitchen environment. * Excellent communication and interpersonal skills. * Thorough understanding of food safety laws and regulations. * Ability to collaborate effectively with team members.

Working Condition

Salary

Basic Salary 5000