Job Summary:
The Assistant Executive Chef supports the Executive Chef in overseeing the culinary operations of multiple outlets. This role involves menu planning, food preparation, kitchen management, staff supervision, and ensuring that all culinary activities meet the highest standards of quality, consistency, and safety.

Job Responsibilities:

Menu Planning and Development:
Assist in creating and updating menus for various outlets, ensuring a diverse and appealing selection of dishes.
Develop new recipes and improve existing ones to maintain the culinary excellence of each outlet.
Collaborate with the Executive Chef on seasonal and special event menus.

Food Preparation and Presentation:
Ensure all food is prepared to the highest standards of taste, presentation, and quality.
Oversee portion sizes and the overall presentation of food served.
Conduct regular tastings to ensure consistency and adherence to recipes.

Kitchen Management:
Supervise and coordinate the activities of kitchen staff across multiple outlets.
Ensure that kitchen operations run smoothly and efficiently, with proper delegation of tasks.
Monitor kitchen inventory levels and coordinate with the purchasing department for timely replenishment of supplies.

Staff Training and Development:
Train and mentor kitchen staff, including line cooks, prep cooks, and other kitchen personnel.
Implement training programs to improve staff skills and knowledge.
Conduct regular performance evaluations and provide feedback to staff.

Quality Control and Food Safety:
Ensure compliance with health, safety, and sanitation standards across all kitchen operations.
Conduct regular inspections to maintain a clean and safe working environment.
Implement and monitor food safety protocols, including proper storage and handling of ingredients.

Cost Management:
Assist in managing food costs by controlling inventory, portion sizes, and minimizing waste.
Monitor kitchen expenses and identify opportunities for cost savings without compromising quality.
Work with the Executive Chef to develop and maintain budgets for each outlet.

Coordination and Communication:
Liaise with front-of-house staff to ensure seamless service and guest satisfaction.
Communicate effectively with the Executive Chef, outlet managers, and other team members.
Participate in regular meetings to discuss menu updates, kitchen operations, and other relevant topics.

Event Planning and Execution:
Assist in planning and executing catering and special events, ensuring high-quality food and service.
Coordinate with event planners and clients to meet specific culinary requirements.
Oversee the preparation and delivery of food for events.

Innovation and Improvement:
Stay updated on industry trends, culinary techniques, and ingredient innovations.
Continuously seek opportunities to enhance the culinary offerings and overall guest experience.
Experiment with new dishes and presentations to keep the menu fresh and exciting.

Job Requirements:
Proven experience as a Sous Chef or in a similar role, preferably in a multi-outlet setting.
Strong culinary skills and a passion for creating high-quality dishes.
Excellent leadership and management abilities.
Knowledge of food safety and sanitation regulations.
Ability to work under pressure and handle multiple tasks simultaneously.
Strong communication and interpersonal skills.
Flexibility to work various shifts, including weekends and holidays.

Preferred Qualifications:
Culinary degree or equivalent professional training.
Experience in menu development and cost management.
Familiarity with different cuisines and cooking techniques.
Experience in event planning and execution