Assistant Head Chef

Responsibilities:
1. Culinary Leadership:
• Supervise and lead a team of cooks in your designated kitchen section.
• Oversee the preparation, cooking, and presentation of dishes, ensuring they meet the established quality standards.
2. Menu Contribution:
• Collaborate with the HEAD CHEF in developing and updating menu items within your section.
• Provide creative input for menu planning, incorporating seasonal ingredients and culinary trends.
3. Food Preparation:
• Ensure mise en place (preparation and organization) for your section is completed efficiently.
• Monitor and maintain stock levels of ingredients specific to your section.
4. Quality Control:
• Conduct regular checks on the quality of ingredients and finished dishes.
• Maintain high standards of taste, appearance, and consistency.
5. Training and Development:
• Train and mentor junior kitchen staff, ensuring they understand and adhere to standard recipes and cooking techniques.
• Encourage a culture of continuous improvement and skill development within the kitchen team.
6. Kitchen Efficiency:
• Manage and coordinate with other sections of the kitchen to ensure smooth and efficient overall operation.
• Work closely with the sous chef to optimize workflow and maintain kitchen cleanliness.
7. Adherence to Health and Safety Standards:
• Ensure compliance with food safety and hygiene regulations.
• Implement and uphold kitchen safety and sanitation standards.
8. Communication:
• Maintain open and effective communication with the kitchen team, front-of-house staff, and management.
• Coordinate with other chefs de partie and kitchen staff to achieve overall kitchen goals.
Requirements:
1. Culinary Education and Experience:
• Culinary degree or equivalent culinary certification.
• Proven experience as a Chef de Partie or in a similar role within a high-end restaurant or hotel.
2. Culinary Skills:
• Proficient in culinary techniques and a strong understanding of various cooking methods.
• Ability to create and execute dishes with precision.
3. Leadership Skills:
• Strong leadership and management skills.
• Ability to motivate and inspire a team.
4. Organization:
• Excellent organizational skills, including the ability to manage time effectively and prioritize tasks.
5. Creativity:
• Creative flair and passion for experimenting with new flavors and ingredients.
6. Team Collaboration:
• Ability to work collaboratively with other chefs, kitchen staff, and front-of-house teams.
7. Adaptability:
• Flexibility to adapt to changing priorities and a fast-paced kitchen environment.

• Chinese language is preferred