Executive Chef - Production

Main Objectives Plans, directs and supervises day to day activities related to meal production to ensure a high standard of quality and presentation according to airlines specifications. Ensures meals and other food ingredients are ready for pre-setting and assembly. Ensure highest standards relating to food safety are implemented and followed (ISO 22:000 and HACCP). Main Duties • Directs and oversees assigned staff, ensuring smooth workflow and efficient production in kitchen sections, ensuring operational effectiveness and compliance with set standards. • Evaluates raw material quality and food presentation to meet BAS and airline standards, coordinating with the Supply Section to address any quality concerns, maintaining consistency and customer satisfaction. • Ensures raw material availability, liaises with Catering Supply for changes in meal requirements, and participates in forecasting consumption data, preventing shortages and optimizing resource use. • Assesses food costs and kitchen operations to recommend better production methods and alternative raw materials, enhancing cost efficiency without compromising quality. • Verifies staff hygiene, uniform compliance, kitchen cleanliness, and adherence to safety regulations, ISO 22:000, and HACCP, upholding food safety and regulatory standards. • Prepares training materials, conducts induction programs, and collaborates with relevant personnel to ensure staff competency in food safety and hygiene, ensuring a well-trained workforce. • Works with maintenance teams to ensure kitchen equipment functionality, reports defects, and reconciles daily production records with meal sales, minimizing operational disruptions. • Guides menu innovation, oversees compliance with customer and regulatory requirements, and undertakes ad hoc projects as needed, supporting business growth and adaptability. • Comply with Company's and airport authorities’ health, safety & security requirements. • Carries out other similar or related duties as directed by the management. Work Contacts Internal: Regular contact with team members and other departments up to managerial level. External: None. Independence Of Operation Develops work methods according to established specifications and specialized professional standards. Refers to Management major changes in menu and specifications that could affect the cost. Completed assignments are usually reviewed. Supervisory Responsibility Production team. Safety & Security Responsibility / Accountability • Security responsibility and accountability, has direct coordination with the Aviation Security & Safety department in compliance with the established Security Management System of the company. This includes reporting of unauthorized access (intrusion), unauthorized use of company equipment/properties and any form of pilferage including any act that is against the company’s security policy. • Safety responsibility and accountability includes direct coordination with the Ramp Safety & ERP section for any investigation relating to safety and security. Responding to emergency situations as per the company’s established Emergency Response Plan, BCAA and BAC. Physical Effort Spends approximately 60% of the work walking and standing when supervising and checking work in progress and preparing meals. Work Environment Will be exposed to cold temperatures/warm temperature in the kitchen and catering facilities in addition to cooking fumes. Minimum Requirements Education: Minimum of Diploma in professional Cookery (3 years). Experience: Minimum of 7 years similar managerial experience in institutional catering and/or first-class hotel. Other Essential Requirements: • Excellent communication and organizational skills required. • Ability to work well with others within a culturally diverse environment. • Ability to work a flexible schedule. • Willingness to learn new skills and participate in ongoing training sessions. Show more Show less

Education: Minimum of Diploma in professional Cookery (3 years). Experience: Minimum of 7 years similar managerial experience in institutional catering and/or first-class hotel. Other Essential Requirements: Excellent communication and organizational skills required. Ability to work well with others within a culturally diverse environment. Ability to work a flexible schedule. Willingness to learn new skills and participate in ongoing training sessions.

Directs and oversees assigned staff, ensuring smooth workflow and efficient production in kitchen sections, ensuring operational effectiveness and compliance with set standards. Evaluates raw material quality and food presentation to meet BAS and airline standards, coordinating with the Supply Section to address any quality concerns, maintaining consistency and customer satisfaction. Ensures raw material availability, liaises with Catering Supply for changes in meal requirements, and participates in forecasting consumption data, preventing shortages and optimizing resource use. Assesses food costs and kitchen operations to recommend better production methods and alternative raw materials, enhancing cost efficiency without compromising quality. Verifies staff hygiene, uniform compliance, kitchen cleanliness, and adherence to safety regulations, ISO 22:000, and HACCP, upholding food safety and regulatory standards. Prepares training materials, conducts induction programs, and collaborates with relevant personnel to ensure staff competency in food safety and hygiene, ensuring a well-trained workforce. Works with maintenance teams to ensure kitchen equipment functionality, reports defects, and reconciles daily production records with meal sales, minimizing operational disruptions. Guides menu innovation, oversees compliance with customer and regulatory requirements, and undertakes ad hoc projects as needed, supporting business growth and adaptability. Comply with Company's and airport authorities’ health, safety & security requirements. Carries out other similar or related duties as directed by the management.