Responsibilities
• Ensures that all meals are produced in accordance with menu specification with minimal waste
• Monitors and ensures that work is done according to airline specifications and HACCP standards
• Monitors the meal preparation process and execute on the job training for subordinates
• Ensure proper maintenance of kitchen equipment, report faulty ones and ensure plans for replacement are undertaken
• Ensure compliance with hygiene standards laid down by the Company, Airlines and public health authorities
• Support the Executive Chef in meal presentation to the airline representatives
• Ensure all kitchen practices are safe and in accordance with the Company safety regulation.
Requirements
• Minimum 3 years relevant experience as a Pastry Chef in high volume multi-menu food operation.
• Culinary degree, Bachelor’s degree or equivalent qualification
• Demonstrated knowledge and experience with HACCP implementation.
• Excellent knowledge of raw materials yields and best usage.
• Strong people and process management skills.
More Information
- Salary Range Negotiable
- Experience Level Junior
- Total Years Experience 0-5