Responsible for execution of assigned work by his/her Superior. To assist in preparation, cooking and dishing out of the food items as required in his/her section and in accordance by the airline specifications and standards whilst adhering to food safety system.

Key Responsibilities:

• Adhere to hygiene and grooming standards as outlined by the organization.
•  Inspect all row materials to ensure FIFO (First IN First OUT) is followed prior processing food at all times. To ensure the final
•  Ensures that all the meals are produced according to the flight load given and tag with clear name and day code for easy handling.
•  Keep food trolleys covered at all times to avoid foreign object (FOB) contamination.
•  Coordinate with the staff to use raw materials efficiently with maximum yield and minimum wastage.
•  Provides proper wastage documentation for all disposed prepared food product and declared as waste to monitors the over production and expiration of the products
•  Coordinates with line manager for planning of the section and supports during menu presentation.
•  Facilitates all allocated activities assigned and ensures that they are completed on time and the report is given based on production plan.
•  Divides all the tasks assigned by his senior to his/her assistants.
•  Maintain tasks assigned by CDP during their absence.
•  Follows instructions of seniors to assist in smooth operation.
•  Implement new cooking process and techniques as taught by seniors Chefs on-duty.
• Provide all related information to machinery failure and small equipment damages to his/her seniors
• Perform other department duties related to his/her position as directed by the Head of the Department.

In order to be successful in this role, we are looking for the candidates with Bachelors Degree or Equivalent with No prior job-related work experience High School Qualification with Minimum 1   year of job-related experience

 Job Specific Skills:

Essential

• Good working knowledge about Food and Beverages.
• Fluent in reading, writing, speaking English
• Basic Food hygiene and HACCP (Hazard Analysis Critical Control Point) skills.
• Must be keenly aware of new trends and directions in the fine dining service industry.
• Computer literate.
• Ability to effectively supervise and train a large diverse work staff and experience in managing in a High pressure environment.
• Planning and supervisory skills.
• Must possess outstanding interpersonal communication

Preferred

Must possess outstanding interpersonal communication skills.