Head Chef - Airline Catering Production

About the role

This role partners closely with the Executive Chef to deliver exceptional daily food production at our Customer Service Center (CSC), ensuring every dish meets company standards, menu specifications, and customer expectations. Acting as the Chef’s right hand, the incumbent also takes full leadership of operations in the Executive Chef’s absence, keeping the kitchen running smoothly and standards consistently high.

Responsibilities

• Supports all food production activities in the Hot & Cold Kitchen in responsible CSC which include but not limited to the following.
• Identifying deviations in inventories and production, initiates countermeasures if necessary.
• Supports the controls and adjustments of production plans, estimates consumption of food and equipment required to execute the daily production.
• Ensures compliance of recipe specifications and conducts sense-checks (Gold Standards).
• Participates in the development of food products and menus as needed.
• Must be aware of content in catering manuals; updates and distributes them within responsible CSC.
• Supports the cost controlling of the budget, personnel and material costs.
• Participates in menu presentations internal and external.
• The coordination and controls countermeasures in the production in case of customer complaints.
• Helps to develop and support existing training strategy and training plans for kitchen staff in responsible CSC.
• Represents kitchen and kitchen staff in front of external stakeholders.
• Actively researches and incorporates industry innovations and emerging food trends, ensuring continuous alignment and collaboration with Design Chefs.
• Participates in marketing activities as needed.
• Ensures quality of goods received.
• Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed.
• Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC.
• Ensures that the area of responsibility is properly organized, staffed and directed.
• Guides, motivates and develops the subordinate employees within the Human Resources Policy.
• Make the company's values and management principles live in the department(s).
• Implements and controls the cost budget in the area of responsibility; initiates and steers corrective actions in case of deviations.
• Participates and supports company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience.

Requirements

• Five years of experience in commercial cooking.
• Apprenticeship or Graduation from an accredited culinary school.
• Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred.
• Certification with the American Culinary Federation a plus.
• Knowledge of food and hygiene regulations (example: HACCP).

Skills

• Good communication and organizational skills.
• Service orientation.
• Good knowledge of Microsoft Office and Windows-based computer applications.

Benefits

Not specified.

Pay

$94,000.00 - 110,000.00

Schedule

Not specified.