Assistant Head Chef

Company Description Cafe Bar Mari Kobuleti is a seaside cafe and bar located on the seafront in Kobuleti on Georgia's Black Sea coast, known for its open terrace overlooking the water. The kitchen focuses on Georgian classics, fresh grilled seafood, salads, and a range of cocktails and cold drinks that suit long summer days and evenings. The team aims to create a relaxed atmosphere where guests feel welcome, cared for, and never rushed, whether they visit for a family lunch or a quiet drink after the beach. The cafe’s reputation is built on its prime location by the sea, honest food prepared with care, and a warm, friendly team that keeps guests returning season after season. As the business grows, Cafe Bar Mari is interested in connecting with dedicated hospitality professionals who want to contribute to a proud seaside team. Role Description The Assistant Head Chef is a full-time, on-site role based in Kobuleti, supporting the Head Chef in daily kitchen operations. This role includes preparing and cooking menu items to consistent standards, overseeing food prep, and ensuring dishes are presented in line with the cafe’s quality and style. The Assistant Head Chef helps coordinate the kitchen team, supports scheduling and task delegation, and maintains high standards of hygiene, safety, and cleanliness. Responsibilities also include checking ingredient quality, assisting with stock control, contributing ideas for specials or menu improvements, and responding to busy service periods with calm and efficiency. The role involves close collaboration with the Head Chef, service staff, and management to deliver a smooth guest experience. Qualifications Strong culinary skills, including experience with hot line cooking, grilling, and preparation of fresh seafood and salads. Knowledge of Georgian cuisine and familiarity with modern café and bar-style dishes. Experience supervising or leading kitchen staff, with the ability to coordinate tasks and support team development. Solid understanding of food safety, hygiene standards, and kitchen sanitation best practices. Ability to work efficiently during peak service times while maintaining quality and consistency. Good communication skills for working closely with the Head Chef, front-of-house team, and management. Attention to detail in plating, portion control, and waste reduction. Previous experience as a Sous Chef, Assistant Head Chef, or senior line cook in a restaurant, café, or hotel kitchen. Willingness to work flexible hours, including evenings, weekends, and holiday periods. Professional training in culinary arts or a related field is an advantage but not required if experience is strong.