Head Chef – Kitchen Operations Support

About the role

The Head Chef will support the Executive Chef in managing kitchen operations, ensuring high culinary standards, food safety compliance, and efficient production for cold meals and special client orders.

Key responsibilities

• Assist in daily production planning, meal preparation, and presentation to maintain consistency and quality.
• Supervise sous chefs, chefs de partie, and kitchen staff, handling grooming, discipline, and hygiene practices.
• Control food costs through inventory management, waste reduction, and monitoring performance metrics.
• Coordinate with purchasing, logistics, QA, and dispatch teams for material requisitions and special flight catering.
• Conduct visual quality checks, food safety audits (HACCP, ISO), and random hygiene inspections.

Required profile

• Experience in a supervisory kitchen role, preferably supporting an Executive Chef.
• Strong knowledge of food safety standards, HACCP, ISO, and hygiene regulations.
• Ability to train staff, evaluate performance, and address team grievances.
• Excellent organizational skills for planning, stock control, and coordination with internal departments.

Required skills

• HACCP and ISO food safety compliance
• Inventory and waste management
• Meal preparation and presentation techniques
• Quality control and visual inspection