Summary:

Support the Executive/Head Chef in daily kitchen operations, ensuring consistent food quality, efficient service, and adherence to safety and sanitation standards. Act as second-in-command in the kitchen, supervising staff and stepping in to lead during service.

Key Responsibilities:

1. Assist in menu development, recipe execution, and portion control to maintain quality and consistency.

2. Oversee daily kitchen operations, including prep, cooking, plating, and service flow.

3. Supervise, mentor, and schedule kitchen staff.

4. Manage inventory, monitor food costs, and assist with ordering to minimize waste and meet budget targets.

5. Ensure compliance with food safety, sanitation, and health regulations.

6. Maintain station organization, equipment upkeep, and proper storage practices.

7. Coordinate with front-of-house to ensure timely and accurate service.

8. Implement and enforce standard recipes, plating standards, and quality control checks.

9. Assist with catering, special events, and menu scaling when required.

Qualifications:

1. Culinary degree or equivalent professional kitchen experience.

2. Typically 3–5+ years of progressive experience in a professional kitchen, with prior supervisory responsibility.

3. Strong knowledge of cooking techniques, kitchen operations, and food safety standards.

4. Familiarity with inventory management and basic cost-control practices.

Working Conditions:

• Balanced (sometimes busy and sometimes relaxed) atmosphere with a friendly team.

• Variable hours including early mornings, evenings, weekends, and holidays.

Preferred:

• Experience with menu costing, ordering systems, and scheduling software.

• Background in the specific cuisine or service type of the establishment (fine dining, casual, banquet, hotel).

• Food safety certification.

Application:

Submit resume and references, plus a brief statement of leadership style and relevant kitchen experience, to [email protected] or +977 9851121003