ASSISTANT HEAD CHEF

Bagus Cuisine; Singapore; On-site; SGD 54,000 - 78,000; Full time

Job summary

Bagus Cuisine is seeking an Assistant Head Chef to support the Executive Chef in managing the kitchen in Singapore. You will supervise cooks and staff, ensure recipes are followed, and uphold hygiene, safety, and cleanliness standards.

You will monitor stock, assist with menu planning, train junior staff, and help control costs. Take charge in the Head Chef's absence and contribute to new dish development.

Qualifications

• Assist the Executive Chef/Head Chef in managing the kitchen.
• Supervise and guide chefs, cooks, and kitchen staff.
• Maintain proper food hygiene, safety, and cleanliness standards.
• Monitor kitchen stock and inform the Head Chef about shortages.
• Assist with menu planning and new dish development.
• Organise kitchen staff duties and work schedules.
• Train and support junior kitchen staff.
• Monitor food wastage and control kitchen costs.
• Ensure kitchen equipment is properly used and maintained.

Responsibilities

• Assist the Executive Chef/Head Chef in managing the kitchen.
• Supervise and guide chefs, cooks, and kitchen staff.
• Maintain proper food hygiene, safety, and cleanliness standards.
• Monitor kitchen stock and inform the Head Chef about shortages.
• Assist with menu planning and new dish development.
• Organise kitchen staff duties and work schedules.
• Train and support junior kitchen staff.
• Monitor food wastage and control kitchen costs.
• Ensure kitchen equipment is properly used and maintained.
• Take charge of the kitchen in the absence of the Head Chef.

Job description

Assistant Head Chef – Roles & Responsibilities

Assist the Executive Chef/Head Chef in managing the kitchen.

Supervise and guide chefs, cooks, and kitchen staff.

Ensure food is prepared according to recipes and quality standards.

Check food taste, presentation, portion size, and consistency.

Maintain proper food hygiene, safety, and cleanliness standards.

Monitor kitchen stock and inform the Head Chef about shortages.

Assist with menu planning and new dish development.

Organise kitchen staff duties and work schedules.

Train and support junior kitchen staff.

Monitor food wastage and control kitchen costs.

Ensure kitchen equipment is properly used and maintained.

Take charge of the kitchen in the absence of the Head Chef.