Assistant Kitchen Manager
Job Summary
The Assistant Kitchen Manager will play a vital role in executing menu innovation, managing food costs, and ensuring operational excellence. You will lead kitchen teams, oversee inventory control, and maintain strict hygiene and safety standards to deliver high-quality culinary experiences. This position is ideal for experienced professionals passionate about bold flavors and efficient kitchen management.
Responsibilities
- Manage kitchen operations and food costs
- Oversee inventory and minimize wastage
- Train and mentor junior kitchen staff
- Ensure compliance with food safety and SOPs
Required Skills
- 2+ years F&B experience
- Culinary cost management
- Inventory and wastage tracking
- Sichuan or Hunan cuisine knowledge preferred
Job Details
Responsibilities:
- Menu Creation: Partner with us to dream up and execute exciting new dishes that respond to guest cravings and market trends.
- Trend Spotting: Keep your finger on the pulse of the food industry—identify what’s next and bring fresh, innovative products to our kitchen.
- Smart Cost Control: Balance quality and profitability with confidence. You'll manage food costs without ever compromising on portion size or flavor.
- Inventory Mastery: Take charge of daily ordering and stock optimization—ensuring we have what we need, when we need it, with zero waste.
- Safety First: Lead by example in maintaining top-tier hygiene and strict adherence to SOPs and safety standards.
- Menu Fluency: Be the go-to expert on every promotion and new item, ensuring the whole team delivers an exceptional guest experience.
- Waste Warriors: Champion sustainability through precise portioning and creative use of ingredients to minimize waste.
- Team Mentorship: Shape the next generation of culinary talent—guide, train, and mentor junior team members in best-in-class food prep.
- Collaborative Spirit: Work hand-in-hand with management and front-of-house to ensure seamless, high-energy service.
- Excellence Always: Uphold every company policy with pride, setting the standard for quality and professionalism.
Requirements:
- 2+ years of hands-on kitchen experience in the F&B industry — you know the rhythm, the rush, and the standards.
- Bonus points if you've worked with Sichuan or Hunan cuisine — wok hei, spice, and bold flavors are in your DNA.
- You're not just a cook — you're a culinary operator who understands that great food starts with smart food cost management and precise portion control.
- You're comfortable with inventory reports, wastage tracking, and cost analysis — because running a profitable kitchen is part of the art.