Main Objectives: Supervise production personnel to ensure high food quality. Ensure smooth and efficient kitchen operations, provide technical advice, and train subordinates. Maintain hygiene and safety standards.

• Main Duties:Supervise production staff, allocate daily activities, and provide technical advice.
• Monitor meal preparation to meet airline standards and deadlines.
• Ensure efficient use of raw materials, minimize waste, and maximize staff utilization.
• Maintain adequate stock of raw materials through regular liaison with catering stores.
• Inspect kitchen equipment for safe operation and report any faults.
• Ensure production staff maintain high hygiene standards and proper appearance.
• Adhere to health, safety, and security regulations.

Skills

Work Contacts: Regular contact with employees up to manager level regarding meal presentation.

Supervision: Supervise 5 Senior Cooks and approximately 93 subordinates.

Safety & Security: Implement safety and security measures at the airport.

Work Environment: Air-conditioned kitchen with some exposure to heat.

• Minimum Requirements:Education: Secondary education (12 years) and 2-year diploma in Hotel & Catering.
• Experience: 5 years in a similar role within a large catering establishment.
• Skills: Good written and spoken English.