Key Roles:

• Support the Head Chef in the day-to-day management of kitchen operations.
• Supervise kitchen staff and ensure compliance with recipes, food quality, and presentation standards.
• Monitor food cost, portion control, stock usage, and wastage to achieve operational targets.
• Ensure compliance with HACCP, food safety, and hygiene standards at all times.
• Assist in training, coaching, and developing kitchen staff to improve performance.
• Coordinate opening and closing procedures and ensure operational readiness.
• Assist in stock takes, inventory management, ordering, and safeguarding kitchen assets.

Qualification

• Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Minimum of 3-5 years’ experience in a busy commercial kitchen, with supervisory experience being an added advantage.
• HACCP and Food Safety certification will be an added advantage.
• Good understanding of food cost, stock control, recipe standardization, kitchen operations, and hygiene standards.
• Strong leadership, communication, and team management skills with the ability to support the Head Chef in running kitchen operations.