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Assistant Head Chef

Job in Bridgend, Bridgend County, CF31, Wales, UK
Listing for: Zizzi Ristorante
Full Time position
Listed on 2026-09-20
Job specializations:
  • Restaurant/Food Service
    Catering, Restaurant Manager, Food & Beverage, Cook & Chef
Salary/Wage Range or Industry Benchmark: 32000 - 42000 GBP Yearly GBP 32000.00 42000.00 YEAR
Job Description & How to Apply Below

As an Assistant Head Chef, you have a vital leadership role in our open kitchen. Partnering with the Head Chef, you'll step up to lead shifts, run the pass, and inspire the team during high-volume rushes. We're looking for someone hands-on who can balance a buzzing restaurant floor with our fast-paced out-of-restaurant delivery channels. If you have the drive to step up, we'll give you the platform to grow.

Responsibilities
  • Lead the kitchen and run the pass in the Head Chef's absence, keeping service flawless, fast, and on point.
  • Deliver exceptional food quality and picture-perfect consistency across dine-in and out-of-restaurant delivery orders.
  • Support the management team by hitting kitchen performance metrics with stock, labour, managing prep, and cost control.
  • Coach and develop junior chefs, sharing your skills to build confidence, talent, and team spirit.
  • Act as a role model for safety, ensuring kitchen cleanliness, compliance, and food safety are always spot on.
What's in it for you:
  • Career development opportunities to fast-track your career to Head Chef.
  • Flexible hours and the guaranteed stability of a minimum-hour contract.
  • Free meals when you're on shift, and 50% off when you aren't.
  • Discounts on travel, cinema, and big brands
  • Experience as a Sous Chef, Junior Sous, or Senior Chef in a high-volume, fast-paced environment.
  • A love of Italian food, consistency, and high standards.
  • A confident leader who can run a shift and motivate a team.
  • The ability to stay calm, organised, and ready to guide the team during our busiest times, including evenings, weekends and holiday periods.
  • A solid understanding of kitchen operations, including stock management, wastage, and labour control.
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