وصف الوظيفة
Role Overview
Demi Chef at Emirates Flight Catering, based on-site at flight catering operations.
Role Purpose
To support culinary operations by supervising assigned staff and sections, maintaining food quality and safety standards, assisting with training, and contributing to cost optimization while ensuring adherence to recipes, procedures, and customer specifications.
Key Responsibilities
Staff Supervision & Development
- Allocate work to subordinates and observe their working methods and productivity.
- Supervise all staff within assigned shift and section, assuming responsibility for quality of their work.
- Assist subordinates and coordinate with senior production staff to provide necessary training.
- Actively participate in training of culinary skills to junior staff.
Quality & Food Safety
- Maintain high standards of food safety, quality and hygiene at all times.
- Check and ensure customer satisfaction by adhering to specifications, albums, recipes and procedures.
- Monitor HACCP records and ensure appropriate and timely updates.
- Report and take corrective actions for variations in HACCP records.
Product Receiving & Resource Management
- Make decisions to receive or reject products in accordance with published guidelines and procedures.
- Request replacements or substitutions and escalate issues when necessary.
- Manage equipment utilization and operability on a daily basis.
- Allocate resources on a daily basis.
Cost Optimization & Innovation
- Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines.
- Focus on reducing costs without compromising on quality within the section or area of operation.
- Keep supervisors pre-informed of any trials or cost reduction efforts.
- Propose, define and implement ways to reduce costs and expenses in a proactive manner in consultation with seniors.
Operational Support
- Seek guidance and assist seniors in case of any issues.
- Focus on preparation of food and daily resource management.
Qualifications & Experience
- Minimum Senior Secondary School certificate or Diploma in Hotel Management or Culinary work.
- Minimum 3 years of experience in the culinary field, including any apprenticeship or industrial training duration.
Skills & Competencies
- Effective communication skills.
- Good organizational skills.
- Attention to detail.
- Strong interpersonal and problem-solving abilities.
- Ability to multi-task.
- Effective task management.
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