Deputy Head Chef / Chef de Parties

• Responsible for all operations relevant to the menu offerings at Apollo,
• Work with head chefs to create and develop recipes for the food menu,
• Create dishes for specific diets (gluten free, sugar free, diabetes-friendly, etc.);
• Perform and document new recipes and techniques,
• Inspect the quality of the ingredients and measure them for specific recipes;
• Source ingredients from local suppliers and farmers
• Establish budgeting system for ingredient purchases and overall food cost
• Help develop food waste treatment at Apollo
• Supervise and lead new hired staff on section and responsible for necessary trainings of new hires
• Organize and conduct tasting sessions for the waiting staff and for head chefs and sous chefs when required;

Requirements

• At least 4 years experience as professional chef
• Recognized culinary education certification