Deputy Chef

Description

Job Summary: The Deputy Chef is the right-hand person of the Head Chef, ensuring service continuity and quality in their absence while leading the team. Key Highlights: 1. Kitchen team leadership 2. Collaboration in menu creation and renewal 3. Daily kitchen management and brigade coordination Schedule: Full-time, rotating shifts (including weekends and holidays) Role The Deputy Chef is the right-hand person of the Head Chef, ensuring service continuity and quality in their absence and leading the team daily during operations. --- Responsibilities - Support the Head Chef in daily kitchen management and brigade coordination - Assume full kitchen leadership in the Head Chef’s absence - Supervise food preparation, cooking, and plating to ensure adherence to defined quality standards - Collaborate on menu creation and renewal, including seasonal suggestions - Monitor inventory, orders, and raw material costs (food cost) - Ensure strict compliance with HACCP, hygiene, and food safety regulations - Train, motivate, and evaluate kitchen team members - Ensure proper food storage and preservation - Manage mise en place and workflow during service periods - Report to the Head Chef and contribute to continuous process improvement Requirements - Culinary or Pastry Arts education or related field (preferred) - Minimum 3–5 years of experience in similar roles within the foodservice industry - Proven experience in kitchen team leadership - Solid knowledge of HACCP and food safety - Proficiency in both modern and traditional cooking techniques - Ability to work under pressure in a fast-paced environment - Organizational skills, precision, and attention to detail - Team spirit, proactivity, and strong communication skills - Availability for flexible hours, including weekends and holidays Type of Position: Full-Time Compensation: €1,600.00 per month