Responsibilities:

• To assist and organize the staff with hands on according to the day-to-day workload.
• Ensure the highest possible standard concerning gastronomy, production methods, bacteriology, and hygiene in coordination with Sous Chef.
• Assist the Sous Chef on checking the physical environment and the material in own section is according to standards.
• Order raw materials, if necessary, in coordination with Sous Chef
• Check specifications, quality, and temperature of food.
• Helping in checking and instruct personnel about hygiene.
• Assists Head Chef / Sous Chef in formulating food development of new products, menus, recipes and testing.
• Assists Sous Chef in formulating production list and daily flight order for all customers.
• Keeps Sous Chef/Head Chef informed of any deviation of product or deadline.
• Ensures the productivity within the shift is as high as possible.
• Ensures a smooth operation during shift changes.
• Assists Sous Chef in conducting month-end stocktaking.
• Supervising of the Date mark system and monitoring expiry products.
• Attend HACCP and I.S.O. courses and implement the same.
• Train the lower position with the newest technology and techniques
• Supervise and organize raw materials.
• Support Head Chef, Sous Chefs in product development.
• Help out for the layout and set-up of food presentation.
• Assist other units when required on temporary basis.
• Ensures all staff is followed personal hygiene standards.
• Ensures full compliance of hygiene, quality and temperature control for all food items in line with Quality Assurance.

• Must have at least 3 years airline or inflight catering experience or cruise ship experience
• Degree in Culinary or any hospitality or professional cookery
• At least 3 years’ experience as Jr. Sous Chef
• HACCP or Food Safety Certifications.