DEPUTY EXECUTIVE CHEF

 

The Deputy Executive Chef supports the Executive Chef in leading and managing the culinary function of the inflight catering operation.  This role is primarily responsible for ensuring consistent culinary standards, food quality, presentation, recipe compliance, menu execution, and food safety, while working closely with the Production Manager to ensure approved menus are produced efficiently and to the required client specification.

The Deputy Executive Chef provides culinary leadership across this operation and acts as the Executive Chef’s delegate.  The role holder complements the Production Manager's responsibilities.

QUALIFICATION

Ø Professional culinary qualification or equivalent recognized culinary training.

Ø Minimum of 5 – 6 years of progressive professional culinary experience, preferably including high -  

     volume catering experience.

Ø Previous experience in a senior chef or supervisory position.

Ø Experience in airline catering/industrial catering, hotel banqueting, or large-scale food production.

Ø Strong knowledge of food safety and HACCP principles.

Ø Experience with recipe standardization, portion control, and menu development.

Ø Strong leadership and team management skills.

CORE COMPETENCIES

Ø Leadership and people development.

Ø Menu planning and development.

Ø Recipe Standardization.

Ø Food safety awareness.

Ø Food cost consciousness.

Ø Problem-solving skills.

Ø Communication and interpersonal skills.

Ø Attention-to-detail skills.

Ø Organization and time-management skills.

Ø Customer-focused.

Ø Ability to work under pressure.

Ø Continuous improvement mindset.