Job Description
- Possess good man-management, decision-making, problem solving, communication and training skills;
- Be able to promote team-building spirit within the work place;
- Be able to assist in planning roster and deployment of staff;
- Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
- Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
- Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
- Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
- Be able to ensure that staff adhere to HACCP and medina food safety requirements;
- Supervise meals produced, according to menu specifications, production schedules and menu cycle;
- Monitor the performance of machines/equipment and report any malfunction;
- Prepare adhoc special requests for dishing last minute.
Job Requirements
- Preferably with minimum 8 years of relevant experience as a chef
- Able to use the computer for emails, MS Office, and systems related to areas of work
- Possess good decision-making, problem-solving, communication and training skills
- Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
- Be able to promote team-building spirit within the work place
