assistant chef

<p><b>Job Summary:</b><br/>The Assistant Chef supports the Head Chef in all kitchen operations, ensuring food quality, consistency, and timely preparation. This role involves assisting in daily food production, supervising junior kitchen staff, maintaining hygiene standards, and helping implement menu changes and special promotions.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Head Chef in planning, preparing, and presenting dishes to meet quality standards.</li><li>Support in menu planning, recipe development, and portion control.</li><li>Supervise and guide junior kitchen staff (Commis Chefs, Kitchen Assistants) during daily operations.</li><li>Ensure proper handling, storage, and rotation of ingredients to minimize waste.</li><li>Maintain strict adherence to food hygiene, safety, and sanitation standards (HACCP compliance).</li><li>Monitor inventory levels and assist in ordering ingredients as directed by the Head Chef.</li><li>Train and mentor junior kitchen staff in cooking techniques and kitchen procedures.</li><li>Assist with kitchen scheduling and workflow to ensure timely service during busy periods.</li><li>Support special events, catering, or promotional activities as required.</li><li>Cover for the Head Chef in their absence if delegated.</li></ul><p><b>Qualifications &amp; Skills:</b></p><ul><li>Culinary diploma or equivalent professional experience in a commercial kitchen.</li><li>Proven experience as a Chef or Assistant Chef in a similar setting.</li><li>Strong knowledge of cooking techniques, ingredients, and kitchen equipment.</li><li>Ability to supervise and train kitchen staff effectively.</li><li>Excellent organizational, communication, and teamwork skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Knowledge of food safety and hygiene regulations.</li></ul><p>Job Types: Full-time, Permanent</p><p>Pay: Up to QAR3,000.00 per month</p><p>Work Location: In person</p>

Assistant Chef

Apex Opertaions

<div><p>About the Role<br>
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.</p><div>
Key Responsibilities<br>
<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<br>
<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<br>
<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

<p><b>We&rsquo;re Hiring: Assistant Chef (Sous Chef)</b></p><p><b>Location:</b> Islamabad<br/><b>Working Hours:</b> 10:00 AM &ndash; 06:00 PM (Monday to Saturday)</p><p><b>Grand City</b> is seeking a skilled and motivated <b>Sous Chef</b> 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.</p><p>This role is best suited for experienced culinary professionals who can contribute to <b>menu execution, kitchen coordination, and maintaining high service standards</b> in a professional hospitality environment.</p><p><b>Role Overview</b></p><p>As a <b>Sous Chef</b>, 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.</p><p><b>Key Responsibilities</b></p><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 <b>food safety and hygiene regulations</b></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><p><b>Qualifications &amp; Experience</b></p><ul><li>Minimum <b>3&ndash;5 years of relevant experience</b> as a Sous Chef or in a similar role</li><li>Diploma or certification in <b>Culinary Arts or Hospitality Management</b> preferred</li><li>Experience working in <b>professional kitchens, restaurants, hotels, or corporate setups</b></li><li>Strong understanding of kitchen operations and food safety standards</li></ul><p><b>Skills &amp; Competencies</b></p><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><p><b>What We Offer</b></p><ul><li>Market-competitive salary based on experience</li><li>Opportunity to work with a professional hospitality team at <b>Grand City</b></li><li>Growth-oriented and supportive working environment</li></ul><p><b>How to Apply</b></p><p>Interested candidates are encouraged to apply by sharing their updated CV.</p><p>Work Location: In person</p>

Assistant Chef (Sous Chef)

globserv

<p>We are hiring <b>Chef &amp; Assistant chef</b> for a Roastery luxury restaurant in Qatar</p><p><b>Vacancies :</b></p><p>-Chef - 8 years experience</p><p>-Assistant s. - 5 years experience</p><p><b>Requirements:</b></p><p>-Previous experience in Qatar</p><p>-Available in Qatar</p><p>-Good English communication skills</p><p>Please drop CV to info@glob-serv.com</p><p>Thank you</p><p>Work Location: In person</p>

Hiring -Chef & Assistant Chef Female -Qatar

SABROSO

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

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

Desert Diamond Casinos & Entertainment

<div><div><div><div><b>Location</b></div>
 <p></p><div><div><div>DDC - Glendale, AZ</div></div><br>
</div></div><br>
<div><div><b>Shift</b></div>
 <p></p><div><div><div>Any</div></div><br>
</div></div><br>
<div><div><b>Starting Pay</b></div>
 <p></p><div><div><div>D.O.E.</div></div><br>
</div></div><br>
<div><div><b>Category</b></div>
 <p></p><div><div><div>Food &amp; Beverage</div></div><br>
</div></div><br>
<div><div><b>Employment Status</b></div>
 <p></p><div><div><div>Full-Time</div></div></div></div></div></div>
<br><div><p>Assistant Sous Chef 13657
</p><p>DDC - Glendale, AZ
</p><p></p><p>Job Description:</p><br>
<p></p><div><br>
<div><div><p><b>Position Summary:</b></p>
<p>Under direct supervision of the Sous Chef, provides supervision and coaching to all Food &amp; Beverage staff. Assists in all menu creation, labor control, and food cost control, scheduling, ordering and procurement of food/product and daily operations of all food venues. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O&rsquo;odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.</p>
<p><i>This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.</i></p>
<div><b>Essential Duties &amp; Responsibilities:</b><br>
<ul><li>Ensures compliance with all Tohono O&rsquo;odham Gaming Enterprise policies and procedures, including Internal Controls (ICs).</li><li>Knowledge of the laws and regulations governing Food &amp; Beverage. Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld.</li><li>Responsible for maintaining a clean, organized and sanitized work area all while following all TOGE, tribal, City, State and Federal health/food safety regulations and codes.</li><li>Adheres to all Title 4 (Arizona liquor law) and TOGE internal controls.</li><li>Responsible for daily operations of assigned food venue or production areas.</li><li>Responsible for quality, cost, waste, and distribution of all foods to all areas.</li><li>Order/procurement of all food and nonfood items.</li><li>Ensures proper delegation of all assignments, tasks and job to team members.</li><li>Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld and that all work areas are safe, clean, and professionally kept.</li><li>Provides training to staff members, organizes workloads and directs staff.</li><li>Creates schedules according to venue and business needs and anticipation.</li><li>Responsible for maintaining supplies and service ware.</li><li>Provides exceptional guest service to all guests.</li><li>Conducts performance evaluations on subordinates for purposes of job performance, counseling, and/or disciplinary action and other supervisory responsibilities.</li><li>Works with the Food &amp; Beverage Department to make sure that all directives are clearly defined and delivered to staff in a timely fashion.</li><li>Contributes to a team effort and accomplishes related results as required.</li><li>Performs other duties as required.</li></ul></div>
</div></div><br>
</div>
<p></p><p>Job Requirements:</p><br>
<p></p><div><br>
<div><div><p><b>Minimum Qualifications:</b><br>
<br>
Education and Experience:<br>
High school diploma or GED plus 4 years kitchen experience with at least 2 years of lead cook experience; culinary education may be substituted for 1 year of lead cook experience. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following:</p>
<div>Knowledge, Abilities, Skills, and Certifications:<br>
<ul><li>Must be able to take an assessment test to determine skill level; verbal, written and practical.</li><li>Knowledge Culinary methods and techniques.</li><li>Knowledge of operation of food preparation equipment and machinery.</li><li>Knowledge of financial reports (General Ledgers, Profit and Loss Statements, Food Cost, etc.).</li><li>Knowledge of menu creation.</li><li>Knowledge of global and local food trends.</li><li>Knowledge in Microsoft word and Excel.</li><li>Knowledge of organizational skills.</li><li>Knowledge of evaluating staff and writing and communicating clearly defined goals and expectations.</li><li>Knowledge of food ordering and procurement.</li><li>Ability to obtain a Food Handlers card.</li><li>Ability to obtain TIPS certification.</li><li>Ability to clearly communicate, read, and write in basic English.</li><li>Ability to demonstrate outstanding guest service at all times.</li><li>Ability to work in a busy, fast paced work environment and to perform in a professional appearance manner.</li><li>Ability to work well under pressure.</li><li>Ability to supervise/manage assigned staff.</li><li>Ability to be able to successfully handle a multitude of tasks at one time.</li></ul>
<br>
Physical Demands:<br>
While performing the duties of this job, the team member regularly is required to stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member frequently is required to walk. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 75 pounds.</div>
<p>Work Environment:<br>
Work is generally performed in a restaurant and casino setting with exposure to second-hand smoke, high noise level, heat, fumes and steam. Evenings, graveyards, holidays and/or weekend work may be required. Extended hours and irregular shifts may be required. Will work in all venues unless specified by Food &amp; Beverage Management.</p></div></div></div></div><p></p>

Assistant Sous Chef

JACK Entertainment

<div><p><b>Essential Functions:</b></p>
<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>
<p><b>Knowledge, Skills &amp; Abilities:</b></p>
<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>
<p><b>Education and Experience:</b></p>
<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>
<p><b>Required Certification/License:</b></p>
<ul>
<li>ServSafe Certification a plus.</li>
<li>Ohio Level 2 Certification a plus</li></ul></div>

Assistant Restaurant Chef

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