Kitchen Chef

We are looking for an experienced and passionate Kitchen Chef to lead our kitchen operations and ensure the highest standards of food quality, safety, efficiency, and customer satisfaction. The successful candidate will oversee production planning, team management, food safety compliance, cost control, and continuous improvement of kitchen operations.

Key Responsibilities

• Lead and organize daily kitchen operations to ensure smooth and efficient production.
• Plan workforce schedules and supervise kitchen staff to achieve operational excellence.
• Maintain high standards of food quality, presentation, portioning, hygiene, and consistency.
• Monitor food production according to recipes and cooking standards.
• Ensure quality control of all raw materials, semi-finished, and finished products.
• Supervise product acceptance, sampling, and coordinate with Procurement and Product Development teams.
• Manage inventory, kitchen par stocks, and warehouse requests while maintaining optimal stock levels.
• Ensure proper application of FIFO principles and minimize food waste.
• Monitor food cost, product losses, and implement cost optimization initiatives.
• Coordinate production for special airline requests, including delayed flight catering.
• Ensure compliance with food safety regulations, HACCP, hygiene standards, and internal quality procedures.
• Conduct regular kitchen inspections and implement corrective actions where necessary.
• Supervise kitchen cleaning standards together with the Stewarding team.
• Analyze market trends and contribute to continuous menu and production improvements.
• Train, coach, and motivate kitchen staff while identifying development and training needs.
• Prepare weekly work schedules and manage attendance, overtime, and workforce planning.
• Collaborate with other departments to ensure efficient operations and outstanding customer satisfaction.

Qualifications

• Proven experience as a Kitchen Chef, Executive Chef, or Sous Chef in large-scale catering, airline catering, hospitality, or hotel operations.
• Strong leadership and people management skills.
• Excellent knowledge of food safety standards (HACCP), hygiene regulations, and quality management systems.
• Experience with food cost control, inventory management, and production planning.
• Ability to work under pressure in a fast-paced production environment.
• Strong organizational and communication skills.
• Experience working with ERP or inventory management systems is an advantage.
• Culinary degree or equivalent professional qualification is preferred.

We Offer

• Competitive salary and benefits package.
• Professional development and training opportunities.
• Dynamic international working environment.
• Career growth within a successful and expanding organization.