Assist Chef

Food Preparation & Cooking : Prepping ingredients, cooking dishes to specification, plating consistently, and developing new recipes. Menu Planning : Creating menus that balance creativity, seasonality, and cost. Kitchen Management : Overseeing stock control, ordering supplies, managing budgets, and maintaining equipment. Staff Supervision : Training, scheduling, and leading kitchen staff; delegating tasks and ensuring smooth service. Food Safety & Hygiene : Enforcing HACCP procedures, monitoring sanitation, and ensuring compliance with health regulations. Customer & Vendor Communication : Handling special requests, discussing menu items with guests, and managing supplier relationships.