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About the Role
Runs a specific section in a kitchen, prepares, cooks and presents high-quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.
Responsibilities
- Supervise the daily production of fresh high-quality foods served to hundreds of international airline guests as well as supply-chain systems.
- Control timing of the food production flow and oversee the processing to avoid delays and lapses.
- Monitor portion and waste control.
- Prepare, cook and present dishes within the specialty.
- Supervise and ensure production processes, quality standards and deadlines are met.
- Ensure products meet the meal specifications and the utmost quality standards at all times.
- Comply with all food safety and hygiene regulations as stated in the food safety management system handbook.
- Report problems with the food safety management system to their manager and the hygiene and food safety team.
- Ensure adequacy of supplies at the cooking stations.
- Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
- Help to maintain a climate of smooth and friendly cooperation.
- Perform other duties as assigned.
Requirements
- Service-oriented, collaborative, creative.
- HACCP knowledge.
- Excellent attention to detail.
- Ability to deal with a heavy workload.
- Self-organized and capable to work independently as well as in a team.
- Ability to accurately monitor wastage.
- Flexibility (different shifts - night, weekends, holidays).
Experience Level
- Minimum of 3 years of cooking experience with 1 year of supervisory role.
Education Level
- Culinary Education