The posting
Second-in-command in the kitchen, reporting directly to the Head Chef .
Key Responsibilities
- Supervise day-to-day kitchen operations.
- Assist with menu planning and recipe development.
- Ensure food quality, presentation, and consistency.
- Manage kitchen staff scheduling and manpower deployment.
- Monitor food costs, wastage, and inventory levels.
- Ensure compliance with food hygiene and workplace safety standards.
- Conduct stock ordering and liaise with suppliers.
- Handle customer feedback relating to food quality.
Typical Requirements
- Minimum 3 years of culinary experience.
- Supervisory or team management experience.
- Food Safety Level 3 (or equivalent, depending on country requirements).



