Allocates meal preparation activities to Cook and other kitchen staff according to food production requirements, and supervises such activities to ensure the efficient and economic use of raw materials and supplies and the production of meals to specifications and standards at the designated time.
Receives verbal and/or written instructions from the Sous Chef regarding outstanding work to be completed from pervious shift and work to be prepared, and allocates work to Cooks and other kitchen staff according to production requirements.
Receives information from the production clerk regarding late catering requirements and special meals notices, and coordinate shift activities to meet changing production needs.
Directs the preparation and presentation of meals and ensures that they are produced according to specifications and standards and at the designated time.
Ensures the efficient and economic use of materials and supplies to achieve correct presentation and reduce wastage to an absolute minimum.
Ensures kitchen staffs are clean shaven, properly attired in the right uniform and present a clean and tidy appearance at all times.
Checks kitchen equipment to ensure its safe and efficient operation and reports faults and malfunctions for repair as required.
Comply with the Company and Airport authorities’ health, safety, and security regulations.
An ideal candidate would be
o Completion of Secondary School (12 years) education followed by 1 year course in industrial cookery
o 3 years cooking experience in a similar capacity with an international hotel or large catering establishment
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