Job Objective

Responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

Reports to

F&B Manager, Executive Chef

Direct Reports

Cooks, Bakers, Cook Assistants, Purchasing & Audit Officer.

Tasks & Responsibilities

• Along side with the Executive chef, develops new menu options based on seasonal changes and customer demand.
• Assists with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitors inventory, while ensuring that the production and sales correspond accurately.
• Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning .
• Ensures proper and detailed training is given to new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees while ensuring fairness in work schedules and hours across board.
• Evaluates performance of Kitchen staff in compliance to organizational standards.
• Adheres to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef’s absence.
• Responsible for planning and directing food preparation in a kitchen. 
• Responsible for staff scheduling and discipline, when necessary.
• And any other duties as assigned.

Educational Qualification

•  Minimum of 2 years vocational training or on the job training in pastry making.

Required Experience

• Minimum 8 years experience working within the food industry in relevant role.

Required Skills & Competencies

• Working knowledge of baking techniques and the pastry-making process.
• Creative ability with artistic skill in decorating cakes and other desserts.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Flexible working hours, including weekends and evenings, when necessary.
• Capable of working in a fast-paced, production environment.