Chef De Cuisine

Role Overview

Chef De Cuisine at Emirates Flight Catering. The role is responsible for directing and overseeing culinary operations in allocated kitchens within Emirates premium airport lounges and ensuring exceptional dining experiences for First & Business Class passengers.

Role Purpose

The job holder will be in-charge of all aspects of kitchen management, including involvement in menu creation, quality control, team leadership, and operational efficiency. This role will also support the Executive Sous Chef in driving innovation, maintaining the highest standards of food quality and presentation, and ultimately shaping the gastronomic reputation of EK's lounge offerings.

Key Responsibilities

Operations & Quality Control

• Oversee and optimize allocated kitchen operations in EK airport lounges to ensure seamless coordination, efficiency, and strict compliance with policies, procedures, and regulations.
• Deliver rigorous quality control, consistent portion sizes, high presentation standards, and adherence to food safety practices.
• Guide the team to practice safety and quality Standard Operating Procedures (SOPs) to proactively reduce workplace-related accidents and maintain exemplary KPI scores.
• Ensure strict adherence to all relevant health, safety, and food hygiene regulations and set the benchmark for airport lounge kitchens.

Menu Development & Innovation

• Drive the development and effective implementation of innovative à la carte and buffet menus for First & Business Class lounges.
• Set new standards in airport dining by proposing new dishes, training the team on advanced plating techniques, and conducting daily tasting panels to ensure consistent, world-class quality and presentation across all dishes.
• Collaborate with the Executive Sous Chef to incorporate innovative ideas into menu offerings by staying at the forefront of global culinary trends.
• Position EK lounges as leaders in airport dining.

Team Leadership & Development

• Lead and mentor a large, diverse culinary team, including Sous Chefs and kitchen staff.
• Conduct regular performance evaluations, implement comprehensive training programs, and create a positive work environment.
• Enhance creativity, efficiency, and teamwork within the team.

Resource Management & Cost Control

• Strategically manage kitchen resources to optimize efficiency and minimize waste while maintaining premium quality.
• Develop and implement cost-reduction strategies that preserve the luxury dining experience.
• Ensure collaboration with all EKFC stakeholders for the availability of high-quality, innovative ingredients and supplies.
• Champion lean manufacturing principles to reduce waste and improve efficiency, thereby setting new standards in the industry.

Documentation & Reporting

• Oversee the preparation, updating, and maintenance of detailed recipe sheets and buffet specifications for all lounges.
• Provide comprehensive reports on kitchen performance, challenges, and improvement initiatives to senior management.
• Ensure informed decision-making and continuous enhancement of kitchen operations.

Guest Satisfaction & Stakeholder Management

• Address high-level customer feedback by investigating issues and implementing corrective actions.
• Collaborate closely with F&B Service and EK staff to ensure seamless service delivery and exceptional guest satisfaction.

Qualifications & Experience

• Bachelor's degree or equivalent in Culinary Arts, Hotel Management, or related field.
• Minimum of 8 years' progressive culinary experience in luxury hospitality environments, with at least 3 years in a leadership role.
• Proven track record in high-volume, high-quality food production environments.
• Demonstrated experience in menu development, cost control, and kitchen management for multiple outlets.
• Extensive knowledge of international cuisines and current culinary trends.
• In-depth understanding of food safety regulations and HACCP principles.
• Proficiency in kitchen management software and inventory control systems.
• Experience in budgeting, financial management, and effective kitchen operations.

Skills & Competencies

• Ability to lead, inspire, and develop a large, diverse culinary team with strong organizational and time management skills.
• Innovative thinking to enhance culinary offerings and operational efficiency.
• Excellent verbal and written communication skills with a high level of customer service orientation.
• Capable of interacting effectively with VIP clients and senior management.
• Strong analytical and decision-making skills with adaptability to changing circumstances and requirements.
• Understanding of diverse cultures and dietary requirements, with the ability to create menus catering to an international clientele.
• Fluency in English is essential; proficiency in additional languages is an advantage.

Additional Information

• Ability to work in a fast-paced kitchen environment, including standing for extended periods and lifting up to 25 kg.
• Flexibility to work varying shifts, including nights, weekends, and holidays.