Executive Sous Chef

Responsibilities:

• Enhance & maintain the quality standards and procedures and enhanced production methods, techniques
• Support Junior Sous Chefs and other team members on daily tasks, meal and menu presentation, new menu proposals, evaluation and correct yielding of existing and new products and product development
• Supervise the coordinated functions and hygiene standards and guidelines of the respective section
• Liaise with CED on menu design, suggestions and changes and recommend specific menu items to customers
• Investigate and follow up on specific customer feedback and complaints
• Ensure effective communication and timely follow up
• Support in VIP events
• Conducts physical tasting and checking of all foods prepared to achieve desired taste/ texture profile.
• As Culinary Consultant have clear lines of communication with the airline's needs and CDI team delivery
• Analyze and continuously improve work procedures
• Perform checking of incoming and finished products to ensure specification conformity, quality and consistency
• Support in preparing monthly duty schedule for the culinary team and monthly planner and forecast for production
• Engage in task force and committees
• Perform ad hoc tasks as assigned

Requirements:

• Secondary school with a relevant diploma and certification, preferably tertiary vocational education in hospitality management
• 10 years specialising in Middle Eastern Cuisine