Job Description

Job Title:

Assistant Executive Chef

Department:

Culinary / Kitchen Operations

Reports To:

Executive Chef

Location:

UAE

Employment Type:

Full-Time

Job Summary:

The Assistant Executive Chef supports the Executive Chef in leading the kitchen operations, ensuring excellence in food quality, consistency, hygiene, and overall kitchen performance. The ideal candidate must demonstrate strong leadership skills, deep culinary knowledge, and the ability to develop and maintain operational standards through effective supervision, training, and planning.

Key Responsibilities:

1. Kitchen Operations & Production:

Manage day-to-day kitchen operations across all sections (hot, cold, pastry, butchery). Coordinate food preparation activities to ensure timely and quality service. Support Executive Chef in maintaining kitchen flow and managing service during peak hours.

2. Food Quality & Presentation:

Maintain consistency in food flavor, presentation, and portion sizes. Conduct daily tastings and quality checks to ensure alignment with the brand standards. Collaborate in the development and refinement of menus, dishes, and plating styles.

3. SOP Development & Compliance:

Create, update, and enforce Standard Operating Procedures (SOPs) for all kitchen processes. Monitor adherence to SOPs across stations to ensure uniformity and compliance. Conduct regular internal audits and implement improvements based on results.

4. Staff Training & Supervision:

Assist in hiring, onboarding, and evaluating culinary staff. Lead hands-on training sessions for new recipes, kitchen procedures, food safety, and hygiene. Motivate and mentor chefs and kitchen staff to support their professional growth.

5. Cost Control & Inventory Management:

Monitor daily inventory levels, track ingredient usage, and coordinate stock replenishment. Minimize kitchen waste through proper planning and portion control. Assist in preparing food cost reports and managing kitchen budgets effectively.

6. Hygiene & Safety Standards:

Enforce strict hygiene and food safety practices based on HACCP and local regulations. Conduct regular inspections of kitchen cleanliness, equipment sanitation, and food handling. Ensure that all staff maintain personal hygiene and wear appropriate uniforms/PPE.

7. Reporting & Documentation:

Prepare regular reports on kitchen performance, food cost, waste management, and inventory. Maintain updated recipe cards, production logs, and staff training documentation. Support the Executive Chef in data analysis for performance improvement initiatives.

8. Leadership & Team Collaboration:

Maintain a professional, supportive, and motivating environment for kitchen staff. Communicate effectively with front-of-house and service teams for smooth service coordination. Assume the Executive Chef's responsibilities in their absence to ensure uninterrupted operations.

Qualifications:

Minimum 10 years of kitchen operations experience

, with

at least 6 years in a dining restaurant

(casual or fine dining). At least 3-5 years in a senior or supervisory role in the kitchen. Culinary diploma or degree from a recognized institution preferred. Strong background in a variety of cuisines and cooking techniques. Proven skills in SOP implementation, food costing, staff development, and kitchen audits. Computer literacy, particularly in Microsoft Excel and kitchen management systems.

Personal Attributes:

Strong leadership and mentoring abilities. High attention to detail and commitment to food excellence. Strong organizational, time management, and communication skills. Creative, adaptable, and results-oriented. Willing to work in a fast-paced environment, including weekends and holidays.
Job Type: Full-time

Application Question(s):

How many years of experience you have in fine dining? * How many years of experience you have in Kitchen Operations?