Chef

Essential Functions: 45 % Supervise the daily production of fresh high quality foods served to hundreds of international airline guests as well as supply-chain systems: control timing of the food production flow and oversee the processing to avoid delays and lapses. Monitoring portion and waste control 35 % Prepare, cook and present dishes within the specialty. Supervise and ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times 10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team. Supportive Functions Ensure adequacy of supplies at the cooking stations Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes Help to maintain a climate of smooth and friendly cooperation Other duties as assigned.

Qualifications: Specific Knowledge, Skills, Abilities Candidates must be service-oriented, collaborative, creative HACCP knowledge Excellent attention to detail Ability to deal with heavy workload Self-organized and capable to work independently as well as in a team Ability to accurately monitor wastage Flexibility (different shifts - night, weekends, holidays)

Education & Experience: Culinary Education Minimum of 3 years of cooking experience with 1 year of supervisory role.