Aviation Chef
2 weeks ago
What is the job?
- Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Your day to day
- Participate in the planning and costing of menus
- Develop and write standard recipes
- Develop new dishes and products
- Ensure that outstanding culinary technical skills are maintained
- Assist with organizing special events and special food promotions
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Maintain a hygienic kitchen
- Maintain personal hygiene
- Supervise and Training of assigned employees
- Works with Executive Chef in manpower planning and management needs
- Works with Executive Chef in the preparation and management of the Department's budget
Accountability
- Number of employees supervised Direct
- Annual Operating Profit/Payroll Budget Department Budget and Headcounts Key Metrics
- Managing Food Cost
- Employee Satisfaction Survey
- Decision Making Responsibilities
- Department Budget
- Food Cost
How do I deliver this?
We genuinely care about people, and we show this through living out our promise of
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True Hospitality
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True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests
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True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their requirement and request
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True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
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True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring
Experience:
Aviation Chef: 5 years (required)
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