assistant chef

Steel Force Building Materials Trading

Position: Assistant Chef (Bakery Items)Company Overview: We are a renowned bakery production unit in Dammam, specializing in a variety of bakery items. Our commitment is to deliver high-quality products while maintaining the highest standards of hygiene and safety.Position Overview: The Assistant Chef will support the Head Chef in the preparation and production of bakery items. This role involves assisting in daily operations, ensuring product quality, and maintaining a clean and organized kitchen environment.Duties and Responsibilities:<ul><li>Assist the Head Chef in the preparation and production of bakery items.</li><li>Follow recipes and presentation specifications as directed by the Head Chef.</li><li>Ensure all food items are prepared in a timely and efficient manner.</li><li>Maintain a clean and organized work area, adhering to health and safety standards.</li><li>Assist in inventory management, including ordering and stocking ingredients.</li><li>Collaborate with the kitchen team to maintain a smooth workflow.</li><li>Participate in kitchen cleaning duties and ensure all equipment is properly maintained.</li></ul>Qualifications:<ul><li>Diploma or certification in culinary arts or a related field is preferred.</li><li>Previous experience in a bakery or pastry kitchen is an advantage.</li><li>Strong understanding of food safety and sanitation practices.</li><li>Ability to work in a fast-paced environment and handle multiple tasks.</li><li>Excellent communication and teamwork skills.</li><li>Willingness to work flexible hours, including weekends and holidays.</li></ul>Job Types: Full-time, PermanentPay: From ﷼2,000.00 per monthWork Location: In person

Assistant Chef (Bakery Items)

Apex Opertaions

<div>About the Role 
We are looking for a talented and passionate Assistant Chef to join our culinary team in Saudi Arabia. You will support the Head Chef in preparing high-quality dishes, maintaining kitchen hygiene, and ensuring smooth kitchen operations. This is an excellent opportunity to grow your culinary career in a dynamic environment.<div>
Key Responsibilities 
<ul><li>Assist in preparing and cooking menu items according to recipes and standards</li><li>Maintain a clean and organized work station</li><li>Monitor food quality and ensure freshness</li><li>Assist with inventory management and ordering</li><li>Follow all food safety and hygiene procedures</li><li>Support the Head Chef in menu development</li><li>Assist in training junior kitchen staff</li></ul></div><div>
Requirements 
<ul><li>Proven experience as an Assistant Chef or similar role</li><li>Strong knowledge of cooking techniques and ingredients</li><li>Ability to work efficiently in a fast-paced environment</li><li>Excellent communication and teamwork skills</li><li>Knowledge of food safety and hygiene regulations</li><li>Culinary diploma or equivalent qualification is preferred</li><li>Must be eligible to work in Saudi Arabia</li></ul></div><div>
What We Offer 
<ul><li>Opportunity to work in a leading hospitality group in Saudi Arabia</li><li>Professional development and growth opportunities</li><li>Supportive and collaborative work environment</li><li>Comprehensive training programs</li></ul></div></div>

Assistant Chef · مساعد شيف

Grand City

We&rsquo;re Hiring: Assistant Chef (Sous Chef)Location: Islamabad Working Hours: 10:00 AM &ndash; 06:00 PM (Monday to Saturday)Grand City is seeking a skilled and motivated Sous Chef to join our culinary team. The ideal candidate will support the Head Chef in managing kitchen operations, maintaining food quality standards, supervising kitchen staff, and ensuring hygiene and efficiency across all food preparation activities.This role is best suited for experienced culinary professionals who can contribute to menu execution, kitchen coordination, and maintaining high service standards in a professional hospitality environment.Role OverviewAs a Sous Chef, you will assist the Head Chef in overseeing daily kitchen operations, supervising staff, ensuring food quality consistency, and maintaining hygiene and safety standards while supporting smooth kitchen workflow.Key Responsibilities<ul><li>Assist the Head Chef in managing daily kitchen operations and food preparation activities</li><li>Supervise kitchen staff and ensure efficient task coordination</li><li>Maintain consistency in food quality, taste, and presentation standards</li><li>Ensure compliance with food safety and hygiene regulations</li><li>Monitor inventory levels and coordinate with procurement for kitchen supplies</li><li>Support menu planning and implementation as directed by the Head Chef</li><li>Train and guide junior kitchen staff where required</li><li>Ensure proper storage and handling of food items</li><li>Maintain cleanliness and organization within kitchen areas</li></ul>Qualifications &amp; Experience<ul><li>Minimum 3&ndash;5 years of relevant experience as a Sous Chef or in a similar role</li><li>Diploma or certification in Culinary Arts or Hospitality Management preferred</li><li>Experience working in professional kitchens, restaurants, hotels, or corporate setups</li><li>Strong understanding of kitchen operations and food safety standards</li></ul>Skills &amp; Competencies<ul><li>Strong leadership and team coordination skills</li><li>Knowledge of food safety and hygiene practices</li><li>Ability to work efficiently in a fast-paced kitchen environment</li><li>Attention to detail in food preparation and presentation</li><li>Good communication and organizational skills</li></ul>What We Offer<ul><li>Market-competitive salary based on experience</li><li>Opportunity to work with a professional hospitality team at Grand City</li><li>Growth-oriented and supportive working environment</li></ul>How to ApplyInterested candidates are encouraged to apply by sharing their updated CV.Work Location: In person

Assistant Chef (Sous Chef)

SABROSO

We are hiring experienced staff for our restaurant.Positions available:<ul><li>Chef</li><li>Assistant Chef</li><li>Barista</li><li>Food Packager</li></ul>Requirements:<ul><li>Experience required</li><li>Ready to join immediately</li></ul>Contact:Send CV via WhatsApp only: 33293709(No calls, only WhatsApp message)Job Type: Full-timeWork Location: In person

Restaurant Staff (Chef, Assistant Chef, Barista, Food Packager)

JACK Entertainment

<div>Essential Functions:
<ul>
<li>Assists in managing the day-to-day operations as assigned in accordance with Company policies and procedures, regulatory controls, and health and safety regulations.</li>
<li>Thorough and complete knowledge of all assigned venue and outlet positions.</li>
<li>Ensures assigned area is functional and meets all of the company&rsquo;s standards to include but not limited to: cleanliness, atmosphere, service, guest interaction, team member interaction, menus, food quality, and execution of food sales.</li>
<li>Assists in completing accurate and necessary daily, weekly and monthly paperwork and administrative duties to include but not limited to sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, account payables and receivables and P&amp;L accounting as assigned.</li>
<li>Conducts and coordinates on-the-job training for team members, and ensures they receive the skills needed to perform their jobs.</li>
<li>Assists management in compiling quarterly action plans outlining goals and objectives with senior F&amp;B leadership.</li>
<li>Maximizes team member morale through leading by example and demonstrating service behaviors to both guest and team members in addition to providing the tools, guidance, and support needed to enable their team to give world class guest service.</li>
<li>Maintains high levels of guest satisfaction by building professional relationships with the guests through guest interactions and encourages team members to build professional relationships with the guests.</li>
<li>Understands and assists in maintaining an effective program of scheduling and rotations to ensure high standard of service while maximizing labor proficiency.</li>
<li>Provides guidance and direction to team members, including setting performance standards and expectations, monitoring performance, and coaching and documenting individually when needed.</li>
<li>Participate in the recruitment, selection, recommendation for hire and training process for all team members.</li>
<li>Understands, implements, and enforces all Standard Operating Procedures.</li>
<li>Practices responsible alcohol service and serves as an ambassador for the property.</li>
<li>Participates and or conducts daily pre-shift meetings as assigned.</li>
<li>Updates the team on property news, promotional events, and other pertinent information.</li>
<li>Assists in maintaining daily expense control and training team members to participate in cost control tracking reports.</li>
<li>Participates in month end P/L reviews while learning to understand each line item of the P/L and how they relate to daily operations and customer service impact.</li>
<li>Communicates effectively with F&amp;B senior leadership and is expected to assist in other areas of the division when necessary.</li>
<li>Establishes and maintains an excellent working relationship with all related departments.</li>
<li>Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports.</li>
<li>Conducts random health inspections and health card audits.</li>
<li>Maintains a file of all Health Inspection Reports.</li>
<li>Proactively instructs team members regarding safe food handling and sanitation.</li>
<li>Is required to ensure measurement reports are done as described and all tools are updated and in proper order.</li>
<li>Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.</li>
<li>Daily recipe audits must be conducted to ensure quality, consistency, and portioning.</li>
<li>Maintains a working knowledge of the food, wine, and service.</li>
<li>Solicits and responds to guest feedback by direct interaction.</li>
<li>Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools.</li>
<li>Develops and administers departmental operating budgets.</li>
<li>In conjunction with the Restaurant Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.</li>
<li>Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation, and open communication.</li>
<li>Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company.</li>
<li>Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations.</li>
<li>Provides appropriate recognition and rewards to team members when consistent superior performance is attained.</li>
</ul>
Knowledge, Skills &amp; Abilities:
<ul>
<li>Must be able to work independently.</li>
<li>Must be able to sit, stand or walk for long periods of time (4 hours).</li>
<li>Must be able to respond calmly and make rational decisions when handling employee conflicts.</li>
<li>Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.</li>
<li>Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.</li>
<li>Respond to visual and aural cues.</li>
<li>Must have the manual dexterity to operate a computer and other necessary office equipment.</li>
<li>Must be able to tolerate areas containing dust, loud noises, and bright lights.</li>
<li>Must be able to work varied shifts, weekends and holidays as needed.</li>
<li>Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.</li>
<li>Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.</li>
<li>Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff.</li>
<li>Must present a neat and professional appearance and display a team player attitude.</li>
<li>Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required.</li>
<li>Ability to speak distinctly and persuasively.</li>
<li>Must be able to read, write, speak, and understand English.</li>
<li>Ability to write reports, business correspondence, and procedure manuals.</li>
<li>Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication.</li>
<li>Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team&rsquo;s performance.</li>
<li>Must be extremely guest and team member focused.</li>
<li>Professional appearance and team player required.</li>
</ul>
Education and Experience:
<ul>
<li>A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three-year job equivalent preferred. College degree in Hotel Management or Culinary Arts a plus.</li>
<li>1-3 years&rsquo; experience in a supervisory capacity in a similar style operation preferred.</li>
<li>Highly proficient and skilled in the following areas: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup, and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures.</li>
<li>Proficient in Microsoft Office Suite (Excel, Access, Word, Outlook).</li>
<li>Must be 21 years of age.</li>
</ul>
Required Certification/License:
<ul>
<li>ServSafe Certification a plus.</li>
<li>Ohio Level 2 Certification a plus</li></ul></div>

Assistant Restaurant Chef

انالة الفندقية

Job Description: Chef AssistantJob Summary:The Assistant Chef supports the Head Chef/Kitchen Manager in all daily operations, ensuring high-quality food preparation and service. They assist in menu planning, food preparation, and maintaining strict food hygiene standards while managing inventory and supporting team members.Key Responsibilities:&middot; Food Preparation &amp; Cooking: Prepare ingredients, cook, and present dishes according to the Head Chef&rsquo;s recipes and standards.&middot; Kitchen Operations: Assist in managing the kitchen during service, ensuring smooth workflow.&middot; Inventory &amp; Stock Control: Monitor stock levels, assist in ordering, and manage ingredient storage, including controlling food waste.&middot; Hygiene &amp; Safety: Ensure the kitchen adheres to health, safety, and hygiene standards (HACCP).&middot; Team Support: Assist in training and supervising junior kitchen staff, and collaborate with team members to achieve daily tasks.&middot; Menu Development: Contribute ideas for new menus, seasonal dishes, and special dietary requirements.Key Requirements:&middot; Proven experience as an Assistant Chef, Cook, or similar role.&middot; Strong knowledge of culinary techniques and food hygiene standards.&middot; Ability to work in a fast-paced environment and handle high-pressure situations.&middot; Good communication skills and teamالراتب المدفوع: ﷼٢٬٠٠٠٫٠٠&nbsp;لكل شهرموقع العمل: على الطريق

Chef Assistant

Bao restaurant

Job Title: Sous Chef (Asian Cuisine Experience Required)Location: BAO MSHEIREB DOWN TOWN Job Type: Full-timeJob Description: We are currently looking for a skilled and passionate Sous Chef with solid experience in Asian cuisine to join our team. The ideal candidate will support the Head Chef in managing kitchen operations, maintaining high food quality standards, and ensuring smooth daily service.Key Responsibilities:<ul><li>Assist the Head Chef in daily kitchen operations</li><li>Supervise and guide kitchen staff to ensure efficiency and consistency</li><li>Prepare and present high-quality Asian dishes</li><li>Maintain food safety and hygiene standards at all times</li><li>Monitor inventory, food costs, and minimize waste</li><li>Ensure timely preparation and service during peak hours</li><li>Train and mentor junior kitchen staff</li></ul>Requirements:<ul><li>Proven experience as a Sous Chef or similar role in an Asian restaurant</li><li>Strong knowledge of Asian cuisine (e.g., Chinese, Japanese, Thai, or similar)</li><li>Leadership and team management skills</li></ul>What We Offer:<ul><li>Opportunity to grow within the company</li><li>Supportive and dynamic working environment</li></ul>If you are passionate about Asian cuisine and ready to take the next step in your culinary career, we would love to hear from you!Apply now and be part of our team!Job Type: Contract Contract length: 60 monthsPay: QAR3,000.00 - QAR3,500.00 per monthWork Location: In person

SOUS CHEF

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