Job description for Assistant Head Chef – Hot Kitchen (Sub Leader) at Juju Garden Cafe
Assistant Head Chef – Hot Kitchen
Juju Garden Café is seeking a dedicated, proactive, and passionate Assistant Head Chef – Hot Kitchen to support the Head Chef in managing daily kitchen operations. This role is responsible for ensuring every dish is prepared and served with exceptional quality, authentic flavor, consistency, and presentation while maintaining efficient kitchen operations. The Assistant Head Chef will assist in menu development, supervise and support the kitchen team, monitor inventory and food costs, and ensure compliance with hygiene, sanitation, and food safety standards. Working closely with the Head Chef and management team, this position plays a key role in delivering an outstanding dining experience and maintaining the quality standards of Juju Garden Café.
Assistant Head Chef Responsibilities
1. Kitchen Operations Management
> Assist the Head Chef in managing and supervising daily kitchen operations to ensure smooth and efficient workflow.
2. Quality Control (QC)
> Ensure every dish is prepared and served with the highest standards of quality, taste, consistency, and presentation in accordance with Juju Garden Café standards.
3. Menu Development
> Support the Head Chef in developing, evaluating, and improving menus and recipes based on market trends, customer preferences, and sales performance.
4. Food Cost Management
> Assist in monitoring food cost (COGS), controlling food waste, and maintaining efficient use of ingredients.
5. Team Leadership
> Supervise, train, and support the kitchen team, including assisting with staff scheduling (rostering) and daily task coordination.
6. Food Safety & Compliance
> Ensure compliance with HACCP/CHSE standards, sanitation, food safety, workplace health and safety (OHS), and operational SOPs.
7. Inventory & Purchasing
> Assist in ordering ingredients, monitoring inventory levels, and maintaining adequate stock availability.
Qualifications
1. Minimum 3 years of experience as an Assistant Head Chef, Sous Chef, or Chef de Partie, or 5–7 years of experience in the F&B industry, preferably in hotels, resorts, or hospitality-standard restaurants.
2. Minimum education: High School/Vocational High School (Culinary Arts) or Diploma in Hospitality, Culinary Arts, or Tourism.
3. Strong leadership skills with experience in supervising, training, and supporting kitchen teams.
4. Good understanding of kitchen operations, inventory management, COGS/Food Cost, food waste control, and kitchen SOP implementation.
5. Good knowledge of Italian cuisine with the ability to assist in menu development and recipe improvement.
6. Strong communication, coordination, and problem-solving skills with a focus on quality, efficiency, and customer satisfaction.
7. Disciplined, detail-oriented, responsible, able to work under pressure, and willing to take initiative.
8. Certification in Food Safety, HACCP, or Culinary Arts is an advantage. Willing to be based in Lippo Cikarang, Bekasi.
