Job Summary

The Assistant Head Chef leads stall operations by managing manpower, resolving conflicts, preparing and ensuring food quality, delivering customer service, scheduling, cashiering, training staff, and supporting daily activities to ensure smooth, high-quality service in a fast-paced, multicultural environment.

Responsibilities

• Implement business plans focused on manpower control to optimize staffing efficiency
• Resolve conflicts tactfully to maintain a harmonious work environment
• Prepare food and control food quality to meet established standards
• Deliver excellent customer service to enhance the dining experience
• Schedule staff shifts to ensure adequate coverage and operational efficiency
• Perform cashiering duties accurately and efficiently
• Train staff to improve skills and maintain high performance standards
• Maintain staff motivation through effective leadership and support
• Assist the Manager in daily stall operations to ensure smooth functioning
• Demonstrate professionalism by being well-groomed and presentable as a role model
• Communicate effectively within a multicultural team to ensure smooth internal and external interactions
• Work efficiently under pressure in a fast-paced environment to meet operational demands
• Maintain high team morale to foster a positive workplace culture