Assistant Head Chef

• Spearhead daily kitchen operations, ensuring seamless execution of service from prep to plating, and maintaining impeccable standards. • Direct and mentor junior kitchen staff, fostering a collaborative environment while enforcing strict adherence to culinary techniques and hygiene protocols. • Assist the Head Chef in menu development, contributing innovative dish ideas and ensuring cost-effectiveness and ingredient quality. • Manage inventory and stock control, meticulously tracking supplies, minimizing waste, and optimizing ordering processes. • Culinary degree or equivalent professional certification, demonstrating a strong foundation in gastronomic principles. • Minimum of 3-5 years of progressive experience in high-volume, reputable kitchens, with at least 3 year in a supervisory role. • Proficiency in a range of cooking techniques. • Solid understanding of food costing, inventory management, and waste reduction strategies.