FWC MIA - Chef

Job title Chef Reports to Sous Chef Position Purpose: Runs a specific section in a kitchen, Prepares, cooks and presents high quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.

Duties And Responsibilities Example of Duties Essential Functions Average

Percent

of Tim e

45 % Supervise the daily production of fresh high quality foods served to hundreds of international airline guests as well as supply-chain systems: control timing of the food production flow and oversee the processing to avoid delays and lapses. Monitoring portion and waste control

35 % Prepare, cook and present dishes within the specialty. Supervise and ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times

10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team.

Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• Ensure adequacy of supplies at the cooking stations
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Help to maintain a climate of smooth and friendly cooperation
• Other duties as assigned.

Organizational Relationships Positions directly reporting to this position:

• N/A

Qualifications Specific Knowledge, Skills, Abilities The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Candidates must be service-oriented, collaborative, creative
• HACCP knowledge
• Excellent attention to detail
• Ability to deal with heavy workload
• Self-organized and capable to work independently as well as in a team
• Ability to accurately monitor wastage
• Flexibility (different shifts - night, weekends, holidays)

Education & Experience

• Culinary Education
• Minimum of 3 years of cooking experience with 1 year of supervisory role.

Amount of Time Vision Demands Required None Under 1/3 1/3 to 2/3 Over 2/3 No special vision requirements

Physical Activities Stand

X Close vision (clear vision at 20 inches or less)

X Walk

X Distance vision (clear vision at 20 feet or more)

X Sit

X Color vision (ability to identify and distinguish colors)

X Use hands to finder, handle, load, or feed

X Peripheral vision

X Reach with hands and arms

X Depth perception

X Climb or balance

X Ability to adjust focus

X Stoop, kneel, crouch, or crawl

X Talk

X Noise Level Exposure Hear

X Very quiet

Taste

X Quiet

Smell

X Moderate

X Weight and Force Demands Up to 10 pounds

X Loud

Up to 25 pounds

X Very Loud

Up to 50 pounds

X Up to 100 pounds

X More than 100 pounds

X Mental Functions Compare

X Analyze

X Communicate

X Copy

X Coordinate

X Instruct

X Compute

X Synthesize

X Evaluate

X Interpersonal Skills

X Compile

X Negotiate

X Work Environment Wet or humid conditions (non-weather)

X Work near moving mechanical parts

X Work in high, precarious places

X Fumes or airborne particles

X Toxic or caustic chemicals

X Outdoor weather conditions

X Extreme cold (non-weather)

X Extreme heat (non-weather)

X Risk of electrical shock

X Work with explosives

X Risk of radiation

X Vibration

X Acknowledgment I have received, reviewed and fully understand the job description . I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.