• Work Week & Shift: 6 days, rotating shift
• Annual Leave: 12 days
• Location: Inflight Catering Centre 1 OR Inflight Catering Centre 2
Job Responsibilities: • You will be working in a commercial kitchen performing the below functions
• Supervise meals produced, according to menu specifications, production schedules and menu cycle; • Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction
Requirements: • Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerized worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in food preparation
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work
Compensation: • $2000 and above
• Shift allowance (average $240), OT and Culinary Allowance $110
• Staff transport will be provided for candidates working beyond midnight.
