Job Purpose:
The role is responsible for Product and Development of new dishes for airline operations, experience in Menu and Recipe Development preferred. The job holder will be involved in menu and recipe creation, quality control, team leadership, and operational efficiency. This role will also support the Executive Sous Chef in driving innovation, maintaining the highest standards of food quality and presentation, and ultimately shaping the gastronomic reputation of EK and OAL offerings.
Key Result Areas:
1. Oversee and optimize allocated kitchen operations to ensure seamless coordination, efficiency, and strict compliance with policies, procedures, and regulations, resulting in rigorous quality control, consistent portion sizes, high presentation standards, and adherence to food safety practices.
2.Drive the development and effective implementation of innovative dishes, setting new standards in airline dining by proposing new dishes, training the team on advanced plating techniques, and conducting daily tasting panels to ensure consistent, world-class quality and presentation across all dishes.
3.Lead and mentor a large, diverse culinary team, including Sous Chefs and kitchen staff, by conducting regular performance evaluations, implementing comprehensive training programs, and creating a positive work environment, resulting in enhanced creativity, efficiency, and teamwork.
4.Strategically manage kitchen resources to optimize efficiency and minimize waste while maintaining premium quality, developing and implementing cost-reduction strategies that preserve the luxury dining experience and ensuring collaboration with all EKFC stakeholders for the availability of high-quality, innovative ingredients and supplies.
5.Guide the team to practice safety and quality Standard Operating Procedures (SOPs) to proactively reduce workplace-related accidents and maintain exemplary KPI scores, ensuring strict adherence to all relevant health, safety, and food hygiene regulations and setting the benchmark for airport airline kitchens.
6.Address high-level customer feedback by investigating issues and implementing corrective actions.
7.Oversee the preparation, updating, and maintenance of detailed recipe sheets and standard specifications.
8.Collaborate with the Executive Sous Chef to incorporate innovative ideas into menu offerings by staying at the forefront of global culinary trends, positioning EKFC as leaders in airline dining, and champion lean manufacturing principles to reduce waste and improve efficiency, thereby setting new standards in the industry.
Job Context:
This role demands culinary excellence, operational efficiency, and cultural sensitivity while navigating the complexities of airline logistics, security protocols, and regulatory compliance in a 24/7 environment.
Knowledge, Skills & Minimum Experience:
Education Qualification:
Bachelor*s degree or equivalent in Culinary Arts, Hotel Management, or related field
Work Experience:
Minimum of 8 years* of progressive culinary experience in luxury hospitality environments, with at least 3 years in a leadership role
Proven track record in high-volume, high-quality food production environments
Demonstrated experience in menu development, cost control, and kitchen management for multiple outlets
Extensive knowledge of international cuisines and current culinary trends, with an in-depth understanding of food safety regulations, HACCP principles, and proficiency in kitchen management software and inventory control systems
Experience in budgeting, financial management, and effective kitchen operations
Skills:
Ability to lead, inspire, and develop a large, diverse culinary team with strong organizational and time management skills. Innovative thinking to enhance culinary offerings and operational efficiency
Excellent verbal and written communication skills with a high level of customer service orientation, capable of interacting effectively with VIP clients and senior management
Strong analytical and decision-making skills with adaptability to changing circumstances and requirements
Understanding of diverse cultures and dietary requirements, with the ability to create menus catering to an international clientele
Fluency in English is essential; proficiency in additional languages is an advantage
Ability to work in a fast-paced kitchen environment, including standing for extended periods and lifting up to 25 kg, with flexibility to work varying shifts, including nights, weekends, and holidays.
