Chef Assistant

Roles & Responsibilities

• oversee and guide the quality of food on-site to ensure standards are met.
• Participate in daily cooking operations to ensure each dish meet company standards for taste, presentation, and food safety.
• Develop and standardize dish specifications based on the menu.
• Formulate and implement training plans for F&B staff, continually develop new dishes.
• Inspect the quality and quantity of food inventory; ensure proper usage of ingredients; approve purchase and requisition forms; control food cost.
• Ensure employees comply with hygiene regulations and internal policies to prevent food safety incidents.
• Supervise the correct use of all F&B equipment and tools; review and approve maintenance request forms.
• Actively coordinatr with operations, gather feedback from guests and service depatment on food quality, and maintain good collaboration with procurement and supply department