Production Chef / Sous Chef - Halal




Role Purpose Statement: The job incumbent is responsible for the preparation of high-quality, airline meals in accordance with Halal guidelines, company standards, menu specifications, and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene, and quality standards. Main Accountabilities: Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc. Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of the content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen helpers Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Ensure that the area of responsibility is properly organized, staffed and directed Guide, motivate and develop the subordinate employees within the Human Resources Policy Make the company's values and management principles live in the department(s) Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills, and Experience: Apprenticeship or Certification course from culinary school preferred 3-5 years of experience in commercial cooking required Knowledge of preparation of Middle Eastern Cuisine in accordance with Halal Standards required Management/Supervisory experience required Knowledge of food and hygiene regulations (HACCP) Financial understanding Good communication and organizational skills Cost consciousness Service orientation Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications Employment Type: Full Time Years Experience: 3 - 5 years Salary: $60k+ Annual Bonus/Commission: Yes

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