Aviation Chef

**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

Chef de Partie /Demi Chef de Partie/Commis Chefs
- 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**
- **True Hospitality**
- **True Attitude**: being caring, wanting to make a positive difference, and building genuine connections with guests
- **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
- **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
- **True Responsiveness**: is about providing guests with what they need, and doing so in a timely and caring

**Experience**:

- Aviation Chef: 5 years (required)