Deputy Head Chef

Job Summary: The Assistant Head Chef supports the Head Chef in managing daily kitchen operations, food preparation, quality control, inventory management, and kitchen staff supervision. The role ensures food is prepared according to company standards, hygiene regulations, and customer expectations. Key Responsibilities Assist the Head Chef in planning and overseeing daily kitchen operations. Prepare, cook, and present food according to established recipes and standards. Supervise and coordinate kitchen staff to ensure efficient workflow. Monitor food quality, taste, presentation, and portion control. Ensure compliance with food safety, hygiene, and sanitation regulations. Assist in menu planning, recipe development, and cost control. Manage stock levels, food ordering, receiving, and inventory checks. Minimize food wastage and maintain cost-effective kitchen operations. Train and guide junior kitchen staff on food preparation and safety procedures. Ensure kitchen equipment is properly maintained and report any faults. Handle customer feedback relating to food quality and service when required. Perform any other duties assigned by management. Requirements Minimum secondary education or equivalent qualification. At least 2–5 years of relevant experience in a commercial kitchen, with supervisory experience preferred. Knowledge of various cooking methods, ingredients, equipment, and kitchen procedures. Familiarity with food hygiene and safety standards. Ability to work in a fast-paced environment and under pressure. Good leadership, communication, and team management skills. Physically fit and able to stand for long periods. Willing to work shifts, weekends, and public holidays when required. Preferred Skills Strong organizational and time management skills. Ability to maintain high food quality standards. Problem-solving and decision-making abilities. Experience in menu planning and inventory management. Basic knowledge of food costing and budgeting.