Deputy Head Chef

. Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and supervising kitchen staff. The role involves both leadership and hands-on cooking responsibilities.

2. Key Responsibilities

• Assist the Head Chef in daily kitchen operations

• Supervise and coordinate kitchen staff during food preparation and service

• Ensure all dishes are prepared and presented according to standards

• Maintain consistency in taste, quality, and portion control

• Monitor food stock levels and assist in ordering supplies

• Ensure proper storage and handling of ingredients

• Enforce hygiene, sanitation, and food safety regulations

• Train and mentor junior kitchen staff

• Assist in menu planning and development

• Handle customer feedback related to food quality (if required)

• Step in as Head Chef in their absence

3. Job Requirements

Education & Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or related field

• Food safety certification (e.g., HACCP)

Experience

• Minimum 3-5 years of kitchen experience

• At least 1-2 years in a supervisory or senior chef role

Skills & Competencies

• Strong culinary skills and knowledge of various cuisines

• Leadership and team management abilities

• Good organizational and time-management skills

• Ability to work under pressure in a fast-paced environment

• Knowledge of food safety and hygiene standards

• Cost control and inventory management skills

• Creativity in menu development

4. Working Conditions

• Shift-based work, including evenings, weekends, and holidays

• High-pressure, fast-paced kitchen environment

• Prolonged standing and physical activity

5. Key Performance Indicators (KPIs)

• Food quality and consistency

• Kitchen efficiency and service time

• Compliance with hygiene and safety standards

• Staff performance and teamwork

• Waste reduction and cost control