The Role Statement

• The job incumbent is responsible for mise en place, quality preparation, dish out and presentation of food to the highest culinary standards set by the Company and specifications set by the airlines.

Main Accountabilities

• Cooking tasty and quality meals
• Cooking skills (grilling, roasting, etc.)
• Following through requisition process
• Ensure food is prepared in line with standard recipe cards
• Preparation lists are completed in a timely manner
• Mise en place to be completed as outlined in the kitchen operation handbook
• Finished plates served in line with guidelines set out in the standard recipe cards
• Meals are served within reasonable timeframes
• Receive and store all food as outlined by company and airlines
• Always portion, plate and serve food according to hygiene and safety principles and procedures in a time efficient manner
• Ensure no cross contamination occurs within the kitchen
• Ensure kitchen is cleaned at the end of service periods
• Report any shortages in stock to appropriate employees
• Maintain good personal hygiene at all times
• Maintain a clean workstation at all times
• Adhere to all CCP’s and CP’s
• Adhere to all company safety principles and guidelines
• Maintain confidentiality on the company’s business affairs at all times
• And any other assigned duties

Knowledge, Skills and Experience

• Minimum of a catering/culinary certificate
• Minimum of 1-3 years business experience in a well-planned kitchen in a structured organization
• Experience in hotel catering and/restaurants is a must
• Knowledge and experience of in-flight catering is desirable
• Good understanding of catering principles and regulations
• Measurement/numeric skills is desirable
• Have good communication skills
• Mastery of intercultural sensitivity
• Must be fluent in English.