Executive Chef

As an Executive Chef for dnata Catering, you will play a crucial role in overseeing the culinary operations and ensuring the delivery of exceptional food experiences to airline passengers. Your primary responsibility will be to lead and manage a team of chefs, cooks, and kitchen staff in the preparation, cooking, and presentation of high-quality meals. You will collaborate closely with the company's culinary team to develop innovative and diverse menus that cater to the specific dietary requirements and preferences of airline passengers. Additionally, you will be responsible for maintaining the highest standards of food quality, safety, and hygiene, adhering strictly to industry regulations. Your expertise in menu planning, recipe development, and culinary techniques will be instrumental in creating memorable dining experiences for passengers while also optimizing efficiency and cost-effectiveness. You will also oversee inventory management, supplier relationships, and budgeting to ensure smooth operations and profitability. With your strong leadership skills, creativity, and passion for culinary excellence, you will contribute significantly to the success and reputation of dnata Catering.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Development of Standard Operating Procedures
• Increase productivity.
• Labor cost control
• Control overproduction, produce to exact order numbers.
• Fulfill internal supply chain to dish out, cold food assembly, tray set up
• Comply with food ready times (FRT)
• Comply with exact quantities (order numbers)
• Internal department communication, shift meetings, group meetings
• Make research of formula, processing procedure, layout of new food products based on oriented purposes from R&D Manager
• Do the food modality and testing.
• Collaborate with Purchasing Department to ensure all required materials are sourced and in house to meet production needs.
• Ensure that receiving department is consistently fulfilling requisition orders.
• Standardizing productive standard portfolio including way to preserving, food hygiene.
• Collaborate with Operations to follow project and time to launch new concept.
• Conduct training, coaching, on the job training for staff so that they can handle job tasks.

NONESSENTIAL FUNCTIONS:

• Other duties as assigned by management.

EDUCATION: Bachelor’s Degree Preferred; Associate degree (A.A.) or a minimum of Ten (10) plus years of culinary experience leading a kitchen in high-end establishments.

• Expert culinary skills
• Must meet all applicable state and local food handler certification requirements for the work location (Texas requires a Food Handler Certificate within 60 days of hire).
• Multi-lingual
• Worked in Michelin starred restaurant(s) or in highly reputable institutions.
• Has a wide knowledge of raw materials (foods) that exist throughout the world
• Knowledge of startups and creating a balanced new Menu
• Experience with creating exquisite Culinary Art (Taste, Creativity and Plating)
• Ability to interact with clients.
• Candidate should have at least 5 years of experience in high volume Food Production and prior Airline Catering experience.
• Excellent inter-personal skills
• Prior experience working within a MEDINA Quality Food Assurance kitchen.
• Ability to communicate with customers both internally and externally.
• Culinary expertise in International Cuisine.
• Experienced and knowledge of Process Improvements and lean manufacturing.
• Computer competent with Microsoft Office
• Valid food handler's certificate or equivalent.

Intellectual/Social demands:

While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.

Physical demands:

While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.

Wor environment:

The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud.