LSG Sky Chefs, a part of LSG Group is the world's leading provider of end-to-end on-board products and services.
Role Purpose Statement
The job incumbent is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards.
Able to cook Japanese meats, sauces, stocks, vegetables, and other authentic Japanese cuisine
Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc.
Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
Conducts, coordinates and supervises inventories
Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
Participates in the development of food products and menus as needed for menu presentations
Must be aware of content in catering manuals; conducts updates when necessary
Executes countermeasures in the production in case of customer complaints
Supports training of kitchen helpers
Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
Maintains and monitors quality, conducts quality control checks according to HACCP regulations
Conducts quality checks of goods received
Monitors and ensures compliance with recipe specifications
Ensure that the area of responsibility is properly organized, staffed and directed
Guide, motivate and develop the subordinate employees within the Human Resources Policy
Make the company's values and management principles live in the department(s)
Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
Knowledge, Skills and Experience
* Three to five years of experience in Japanese cuisine. Cooking or Apprenticeship or Certification from culinary school required
* Knowledge of food and hygiene regulations (HACCP)
* Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
* Communication in Japanese and English
* Service orientation
* Leadership skills
Good knowledge of Microsoft Office and Windows-based computer applications