Deputy Head Chef

Role Overview

Responsibilities

• Assist the Head Chef in production process development.
• Assist the Head Chef in standardizing recipes, baking processes, and food preparation across all production facilities to guarantee consistent taste, quality and presentation.
• Supervise daily production schedules across all production facilities ensuring efficiency prep of pastry and hot kitchen lines.
• Enforce strict adherence to ISO 22000 and HACCP requirements including temperature logs, hygiene standards, and allergen management across all production facilities.
• Collaborate with Head Chef, Marketing Specialist and other relevant stakeholders to develop and test seasonal bakery items, specialty pastries and beverages, and cafe menu additions.
• Maintain precise recipe cards, costings and yield documentation to minimize food waste.
• Hands-on execution of complex baking and cooking tasks, troubleshooting technical issues with doughs, pastries and daily prep.
• Monitor raw material inventory, flour, dairy and specialty ingredient stock levels, coordinating closely with Stores for timely replenishment.
• Track wastage, spoilage and over-production, and implement corrective actions.
• Inspect incoming fresh produce, meats and baking ingredients to ensure they meet the brand's quality specifications.
• Conduct regular culinary and baking workshops for line cooks and production staff to improve technical skills and consistency.
• Help manage production shift schedules to ensure adequate coverage during peak hours and seasonal demands.

Qualifications

• Minimum 7 years' experience in pastry and hot food production as well as hot/cold beverage preparation, including 3 years' of experience in a senior Pastry Chef/production role.
• Must have strong knowledge of setting efficient production processes.
• Diploma or higher in culinary arts/food preparation/food production.
• Proficient in ISO 22000 and HACCP certification and Essential Food Safety Training (EFST) by Abu Dhabi Food Control Authority.
• Ability to manage a budget and track expenses.
• Ability to lead, inspire and develop a team.
• Strong passion for the art of culinary design.
• Excellent verbal and written communication skills.

Compensation

• Pay: AED8,000.00 per month

Work Location

• Work Location: In person