Culinary Operations Specialist

This high-profile culinary leader oversees the preparation of airline meals, ensuring that company standards, menu specifications and production schedules are met.

• Executes and supervises food production activities, e.g. cleaning, cutting, marinating, seasoning, cooking of food items.
• Takes on Executive Chef responsibilities when unavailable, including presenting menus to customers.
• Supervises kitchen staff in food storage, maintaining a clean environment and adhering to the first-in-first-out principle.
• Conducts and coordinates inventories, monitors material consumption and orders necessary food and equipment daily.
• Participates in developing new food products and menus for presentations.
• Maintains awareness of content in catering manuals and updates them as necessary.
• Executes countermeasures in case of customer complaints.
• Supports training of kitchen staff.

• Ensures proper hygiene, health, and safety standards are maintained and adheres to HACCP regulations.
• Monitors quality and conducts quality control checks according to HACCP regulations.
• Checks goods received for quality.
• Ensures compliance with recipe specifications.

• Guarantees proper organization, staffing, and direction of the area of responsibility.
• Guides, motivates, and develops subordinate employees within Human Resources Policy.
• Makes company values and management principles a reality within the department(s).
• Implements and controls cost budgets in the area of responsibility, initiating corrective actions in case of deviations.
• Participates in and supports company-sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing.

Key Responsibilities:

• Manage and maintain efficient operations within the kitchen.
• Develop and implement strategies to improve efficiency and productivity.
• Ensure effective teamwork and collaboration among staff.
• Plan and coordinate meal service and event planning.
• Control costs and develop budget plans.

Requirements:

• Bachelor's degree in Hospitality, Culinary Arts or related field.
• Proven experience in senior-level positions in the hospitality industry.
• Excellent leadership and communication skills.
• Strong analytical and problem-solving abilities.
• Ability to work effectively under pressure.
• Flexibility and adaptability in a fast-paced environment.