assistant cook

Job scope

Menu Planning & Costing: Design recipes, create seasonal menus, and estimate ingredient and food costs.

Food Preparation & Quality: Oversee cooking, plate presentation, taste consistency, and food standards.

Staff Leadership & Training: Hire, schedule, mentor, and supervise kitchen workers, cooks, and apprentices.

Inventory & Procurement: Order supplies, track stock levels, and minimize food waste.

Safety & Sanitation: Enforce local health codes, hygiene practices, and kitchen safety rules.