Assistant Executive Chef

About the role

We are looking for a highly competent Assistant Executive Chef to support the Executive Chef in managing all back‑of‑house operations. The role combines hands‑on kitchen leadership with strong operational discipline to ensure consistent, high‑quality culinary output in a fast‑paced, high‑volume environment.

Key responsibilities

• Assist the Executive Chef in day‑to‑day kitchen management, ensuring operational excellence and service efficiency.
• Maintain food quality, consistency, taste and presentation across all menu items.
• Supervise kitchen brigades and coordinate all sections during preparation and service.
• Support menu development, recipe standardisation and launch of new culinary concepts.
• Monitor food cost, portion control, waste management and stock utilisation.
• Oversee inventory management, stock rotation, ordering and receiving.
• Ensure compliance with HACCP, food safety, sanitation and hygiene regulations.
• Conduct regular quality‑control checks and act on behalf of the Executive Chef when absent.
• Assist in recruitment, onboarding, training and performance development of kitchen staff.
• Collaborate with cross‑functional teams to meet business objectives and guest satisfaction.

Required profile

• Proven experience in a senior culinary leadership role (e.g., Sous Chef, Senior Sous Chef, Assistant Executive Chef).
• Strong operational background in high‑volume restaurants or hospitality groups.
• Comprehensive knowledge of kitchen management, food preparation standards and culinary operations.
• Understanding of food costing, budgeting, inventory control and waste reduction.
• Excellent leadership, team‑management and communication abilities.
• Ability to perform under pressure while maintaining high standards.
• Culinary degree or equivalent qualification preferred.
• HACCP or food‑safety certification is an advantage.

Required skills

• HACCP
• Food safety compliance
• Food costing
• Inventory control
• Menu development