Demi Chef - First Class

Responsibilities • Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training. • Supervise all staff within his shift/section and assume responsibilities for their quality of work. • Actively participate in training of culinary skills to junior staff • Seek guidance and assist the seniors in case of any issues, focussing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis. • Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary. • Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations. • Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts. • Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors. • Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times. • Maintain high standards of food safety, quality & hygiene. Qualifications Education Qualification: • Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary Work Experience • Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field • Area of Experience: Culinary field Skills • Effective commuincation skills • Good organisational skills • Attention to detail • Strong interpersonal and problem-solving abilities • Ability to multi-task • Effective task management About Us EKFC ( https://www.emiratesflightcatering.com/about-us/): Build Your Future With Us At Emirates Flight Catering (EKFC), our people are at the heart of everything we do. As one of the world’s largest catering and hospitality services providers, we deliver excellence at scale—supporting airlines, hospitality brands, and global events every day. Our success is driven by the passion, professionalism, and commitment of our teams. Why Work With Us At EKFC, your role matters. Whether you work in operations, engineering, corporate services, or support functions, you contribute to delivering safe, reliable, and high‑quality services every single day. You’ll Be Part Of • A globally recognised organisation within the Emirates Group ecosystem • A diverse, multicultural workforce united by shared standards and values • A fast‑paced, operational environment where responsibility and professionalism matter • A workplace that values integrity, accountability, and continuous improvement Life at EKFC What You Can Expect • Collaborative and approachable leadership • A diverse, multicultural team • Open communication and transparency Rewards & Benefits We offer a competitive benefits package designed to support your well-being: • Competitive salary and benefits • Two duty meals provided at EKFC • Health and wellness coverage • Paid time off and public holidays • Performance‑based annual bonus and salary review opportunities, subject to eligibility and company policy • Recognition for achievements and commitment, including monetary NAJM Awards (Appreciation, Bronze, Silver & Gold levels) • Learning and development support • Team events and engagement activities (Benefits may vary by role and location.) Our Recruitment Journey Our recruitment process is designed to be transparent and respectful: • Application review • Initial interview or assessment • Technical Interview & Case Study presentation • Background Check • Employment Contract We aim to keep candidates informed every step of the way. (The recruitment and interview process may vary depending on the role.)

Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary. Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field.

Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training. Supervise all staff within his shift/section and assume responsibilities for their quality of work. Actively participate in training of culinary skills to junior staff. Seek guidance and assist the seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis. Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary. Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations. Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts. Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors. Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times. Maintain high standards of food safety, quality & hygiene.