This position is within the Food Craft ODC for the Food and Beverage
Off Airport Department and reports to the Senior Food and Beverage
Manager.
Qualifications & Experience
Relevant further education in a culinary discipline.
Substantial experience as a professional chef with international experience of developing menus / concepts for VIP events with international cuisine, including but not limited to - Continental, European, Arabic and Asian specialities.
Demonstrated understanding of complex ERP database’s for food production systems.
Strong background in an international large catering facility working with diverse teams and international culinary offerings.
Previous experience in a 5 star hotel, fine dining, airline catering facility or event caterer.
Strong business acumen and promotional skills.
Job Outline
Manage and lead the team with culinary experience and knowledge with a coordinated training plan to establish professional consistency in the team.
Ensure that all food items are prepared, cooked and served in a safe and hygienic manner. This must be managed in accordance with Company policies and client requirements to maintain the Company’s reputation and client confidence.
Develop new menu concepts / designs to establish the new brand to expand and grow the business through quality product differential to competitors in the market place.
Establish new menus / designs during client presentations in line with agreed current menu structure. Consult with the Menu Development team whom load the menu data and build the menu content to material cost budget to reduce waste and improve profitability.
Ensure food and material costs are in line with Company targets through effective food management and product selection and preparation.
Optimise resources through effective planning with AVP / Executive Chefs of EK-2 Production department to ensure proper, timely allocation of materials and labour scheduling for all events and outlets well in advance.
Keep abreast of market trends in culinary and food outlet offerings and demonstrated implementation of new product development.
Responsible for the continuous improvement of processes and equipment utilisation.
Assist in the development and planning of all catering activities as decided by the Senior Food and Beverage Manager.
Apply Online
Qualifications & Experience
Relevant further education in a culinary discipline.
Substantial experience as a professional chef with international experience of developing menus / concepts for VIP events with international cuisine, including but not limited to - Continental, European, Arabic and Asian specialities.
Demonstrated understanding of complex ERP database’s for food production systems.
Strong background in an international large catering facility working with diverse teams and international culinary offerings.
Previous experience in a 5 star hotel, fine dining, airline catering facility or event caterer.
Strong business acumen and promotional skills.
Job Outline
Manage and lead the team with culinary experience and knowledge with a coordinated training plan to establish professional consistency in the team.
Ensure that all food items are prepared, cooked and served in a safe and hygienic manner. This must be managed in accordance with Company policies and client requirements to maintain the Company’s reputation and client confidence.
Develop new menu concepts / designs to establish the new brand to expand and grow the business through quality product differential to competitors in the market place.
Establish new menus / designs during client presentations in line with agreed current menu structure. Consult with the Menu Development team whom load the menu data and build the menu content to material cost budget to reduce waste and improve profitability.
Ensure food and material costs are in line with Company targets through effective food management and product selection and preparation.
Optimise resources through effective planning with AVP / Executive Chefs of EK-2 Production department to ensure proper, timely allocation of materials and labour scheduling for all events and outlets well in advance.
Keep abreast of market trends in culinary and food outlet offerings and demonstrated implementation of new product development.
Responsible for the continuous improvement of processes and equipment utilisation.
Assist in the development and planning of all catering activities as decided by the Senior Food and Beverage Manager.
Apply Online
