Hugo's Group

Assistant Executive Chef

  • Basis:  Full-Time
  • Closing Date:  30 May, 2021
  • Job Ref:  KMP-60013

Job Description

Reporting to the Group Executive Chef, the Assistant Executive Chef responsibilities include creating and studying recipes, setting up menus and preparing high-quality dishes. Also responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of quality standards as well as sanitation and cleanliness.


  • Assign tasks, supervise chefs and cooks in the preparation and presentation of food
  • Come up with new dishes which appeal to the clients
  • Check freshness of food and discard out-of-date items
  • Come up with, and inform Food and Beverage Servers of daily specials
  • Design new recipes, planning menus and selecting plate presentation in tandem with the Group Executive Chef
  • Experiment with recipes and implement improvements
  • Ensure compliance with all health and safety regulations within the kitchen area
  • Improve existent culinary excellence standards
  • Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
  • Maintain controls to minimize food waste and theft
  • Maintain a positive and professional approach with co-workers and customers
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Perform administrative tasks, taking stock take of food and equipment supplies and issuing purchase orders as necessary
  • Train the kitchen staff to provide the best results in minimum time and using the maximum from the available resources
  • Work with the Group Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision

Qualifications and Assets:

  • At least ten years proven experience as a chef
  • A degree in culinary science or related certificate is desirable
  • Advanced knowledge of culinary, baking and pastry techniques
  • Ability to remain calm and undertake various tasks
  • Exceptional competence in resource management and inventory control
  • Familiarity with sanitation regulations
  • Up-to-date knowledge of cooking techniques and recipes