Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.Ensure desired output delivery through effective roster planning / scheduling.Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls.Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are color coded with dates.Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action

Manage the implementation, updating and following of SOPs in respective section, take corrective action on non-conformances and brief the team on preventive measures. Ensure all teams follow approved recipes and methods

Minimum of 5 years?? experience in the culinary fieldHotel Catering equivalent in 5 star facility with an excellent knowledge in all aspects of cooking and different cuisines Previous experience in high volume a la carte and / or banqueting in a large kitchen team preferred