Demi Chef

Role Overview

Demi Chef at Emirates Flight Catering, based at the company's operational facilities.

Role Purpose

To support senior culinary leadership by supervising assigned kitchen staff, maintaining food safety and quality standards, training junior culinary team members, and contributing to continuous cost optimization and operational efficiency.

Key Responsibilities

Supervision & Staff Management

• Allocate work to subordinates and observe their working methods and productivity.
• Supervise all staff within your shift or section and assume responsibility for the quality of their work.
• Assist assigned staff and coordinate with senior production staff to provide necessary training.

Culinary Operations & Quality Assurance

• Actively participate in training of culinary skills to junior staff.
• Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines, with focus on reducing costs without compromising quality.
• Check and ensure customer satisfaction by adhering to specifications, albums, recipes and procedures at all times.
• Maintain high standards of food safety, quality and hygiene.

Product & 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.

Food Safety & Compliance

• Monitor HACCP records and ensure appropriate and timely updates.
• Report and take corrective actions for variations.

Cost Control & Process Improvement

• Propose, define and implement ways to reduce costs and expenses in a proactive manner in consultation with seniors.
• Keep supervisors pre-informed of any trials or cost reduction efforts.

Issue Resolution & Guidance

• Seek guidance and assist seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, and resource allocation.

Qualifications & Experience

• Minimum Senior Secondary School certificate or Diploma in Hotel Management or Culinary.
• Minimum 3 years of experience in the culinary field, including any apprenticeship or industrial training duration.

Skills & Competencies

• Effective communication skills.
• Good organisational skills.
• Attention to detail.
• Strong interpersonal and problem-solving abilities.
• Ability to multi-task.
• Effective task management.