Responsibilities:

• Acts as the Culinary Leader in the unit to drive menus and products with the team by overseeing the complete process from food preparation through to food portioning  
  
• Understands menu and product specifications and ensures menu employee training is completed
  
• Maintains safe, secure, and a healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and local legal regulations; overseeing food preparation, safety, and security
  
• Ensures quality production standards are followed and maintained.  Ensures employees adhere to HACCP, and safety regulations and compliance with company policies and procedures and regulations
  
• Ensures meal cycles are communicated in a timely and accurate basis. Monitors yields of products to ensure maximum usage
  
• Preparation of recipes in the EGS System
  
• Sets KPI’s for the team and conducts regular assessments of the team
  
• Prepare the planning and conducts daily shift briefings with the team
  
• Works with management staff to improve performance of the unit
  
• Must ensure all kitchen staff have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
  
• Meeting customers to discuss and plan custom-made culinary solutions
  
• Systematic monitoring and co-planning stocks of ingredients
  
• Ordering supplies, ingredients, equipment when needed
  

Requirements

• 5 years experience in “Fine-dining” Hot Kitchen & Pastry
  
• Apprenticeship or Certification course from culinary school preferred
  
• Preferred Diploma/Degree in Professional Cookery
  
• Additional certifications (e.g. diet chef, industrial chef) appreciated
  
• Knowledge of food safety and food hygiene regulations (example: HACCP)
  
• Prodution-, staff planning, order-optimization
  
• Good communication and very strong organizational, analytical, inter-personal and Leadership skills
  
• Demonstrate understanding of large scale production and assembly
  
• Fluent in English verbal and written;
  
• Proficient Skills in MS Office and culinary software-solutions
  
• Knowledge of budgets and working towards KPI’s
  
• Comprehensive knowledge of International Cuisine; ethnic cuisines, is an advantage
  
• Excellent time management skills required.  Ability to handle multiple tasks
  
• Must be innovative and have the ability to make changes as needed to further improve the work environment and performance
  
• Proven ability to be customer focused and experienced with menu design and food trends