Assistant Chef Duties and Responsibilities

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Assistant chefs provide assistance to the senior chefs. They work under the direction and supervision of the Chef to help in food preparation. Assistant chefs perform a variety of food preparation duties and are also responsible for plating dishes, storing food, testing recipes, maintaining supplies, and keeping the cooking area clean and organized.

Assistant chefs help lead chefs with food preparation and cooking expertise. They also help head chefs develop and test new recipes, and maintain records of what food has been prepared and what ingredients were used. Assistant chefs are also responsible for making sure that all the required ingredients are available to the chef so that everything is prepared on time. They also oversee the storage and disposal of leftover food products, and help to make sure that the kitchen is clean and sanitized. Assistant chefs may also be responsible for reviewing kitchen inventory and estimating what foods are needed.

To work as an assistant chef, one must possess skills like nutrition expertise, culinary skills, food storage knowledge, dexterity, good communication skills, teamwork, details orientation, and ability to work under pressure and in fast-paced environment.

Assistant Chef Duties and Responsibilities

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• Help in the preparation and design of all food and drinks menus
• See what ingredients are required and ensure their availability
• Schedule employees to ensure that the kitchen is adequately staffed at all necessary times
• Wash, peel, chop, and cut vegetables and meat
• Help prepare salads and desserts
• Help in preparing meals according to the set recipes
• Operate various cooking appliances such as food processors, mixers, blenders, ovens, ranges and grills for cooking purposes
• Maintain knowledge of all recipes so that the head chef’s place can be filled in effectively in case of absenteeism
• Set prepared dishes so that they look aesthetically pleasing
• Help plate meals for guests and make sure that appropriate amount have been dished out
• Order supplies to stock inventory appropriately
• Make sure that food storage units all meet standards and are consistently well-managed
• Ensure a first-in, first-out food rotation system and verify that all food products are properly dated and organized for quality assurance
• Regularly clean and sanitize galley walls, range hood, overheads, cabinets, and freezers
• Make sure that kitchen utensils and equipment a clean and sanitized
• Comply with and enforce sanitation regulations and safety standards
• Ensure all staff members adhere to culinary standards and regulations
• Respond to customer inquiries and concerns personally