Ando – Assistant Branch Chef

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    Key Responsibility Areas:

    • Supervising all Sous Chefs, Commis Chefs and Trainee Chefs
    • Food quality and cost control
    • Ensure consistency in food preparation is adhered to at all times in all branches
    • Ensure pilferage is controlled in the kitchen at all times.
    • Responsible for the day-to-day running of the kitchen with and in the absence of the Branch Chef
    • Liaise with managers on daily basis to obtain guests feedback and take appropriate measures where there are concerns.
    • Plan and have a proper duty roster at all times for your staff.
    • Maximize the teamwork spirit to all staff.
    • Ensure clean and hygienic working environment within the entire kitchen.
    • Create and maintain a harmonious working relationship within the department and with other departments.



    • 5 years and above in kitchen supervisory or management roles in the kitchen
    • Customer service training
    • Controls and costing knowledge
    • Purchasing knowledge
    • Food safety training (HAACP, ISO, etc.)



    • Be able to manage labor and other resources
    • Possess and demonstrate strong leadership and supervisory skills
    • Possess organizational skills
    • Excellent communication skills, both oral and written.