Assistant Chef

Job Summary

Diploma in food and beverage production with Minimum 2yrs experience

  • Minimum Qualification: Diploma
  • Experience Level: Entry level
  • Experience Length: 2 years

Job Description

Assistant chef

Responsibilities
  • Ensure all food and other items are stored properly.
  • Check quality of ingredients.
  • Monitor stock and place orders when there are shortages.
  • Cook foods to individualized taste of customers.
  • Regular maintenance and cleaning of grills and other kitchen areas.
  • Maintain regular satisfaction, cleanliness and quality at all times.
  • Prepare food for banquets and create daily specials based on available ingredients.
  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Supervise kitchen staff’s activities
  • Arrange for equipment purchases and repairs
  • Manage kitchen staff
  • Rectify arising problems or complaints
  • Give prepared plates the “final touch”
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers
  • Perform routine training of other kitchen staff
  • Perform preparatory work such as cutting meat, skewering meat, mixing sauces, and making vegetable garnishes.
  • Grill and garnish hamburgers or other meats, such as steaks and chops.
  • Verify that prepared food meets requirements for quality and quantity.
  • Setting up workstations with all needed ingredients and cooking equipment.
  • Cooking food in various utensils or grillers
  • Planning and ordering of kitchen purchases and ensuring they are in right quality.
Minimum Qualifications
  • Diploma in food and beverage production
  • Minimum 2-3 yrs experience
  • Expertise in hot kitchen and African cuisine 

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