About Your Job :
In the role of , you will be the second in command of Executive Chef, and will have full control over the kitchen, planning and monitoring of food production and the tasks and process related to managing chefs on duty as well as their training and scheduling.
You will be required to effectively delegate and execute instructions given by the Executive Chef and ensure consistent smooth running of food preparation and delivery.
As part of this role, you have to monitor and analyse food production standards in terms of quality and as per the client specification.
You will assure that meals have been prepared and cooked as per the approved recipe. Furthermore you will coordinate kitchen activities with Operations Managers and Duty Managers to update them about the revised production plan.
Additionally, you are required to establish the department objectives and priorities to align with and support business objectives.
In this position, you will oversee and supervise employees on daily activities such as recruit, train, develop and discipline to ensure a high standard of service delivery will be required.
About You :
In order to be considered for this role, you should have a minimum of 7 years job related experience that includes 2+ years working as an Executive Sous Chef or Executive Chef in a high volume flight catering, five star hotel, private club or restaurant setting.
Having an Airline Catering-Production background be advantageous.
You must have international cooking experience and the ability to delegate work, set clear direction and manage workflow.
You will have strong mentoring and coaching skills with experience in training and development of subordinates. Having the ability to foster teamwork among team members is essential to be successful in this role.
You will hold a Bachelor degree or have an equivalent culinary qualification, preferably in Food Services or Hotel Management in a well-
recognized culinary institution.