Offsite Head Chef

Description

An exciting opportunity exists for a dynamic Culinary Director to oversee all kitchen operations across multiple airport terminals, ensuring top-tier food service and unwavering adherence to high hygiene standards. This individual will be a key driver in menu innovation, product development, and staff training, collaborating closely with catering services to elevate the airline lounge dining experience.

Responsibilities and Duties

* Manage daily kitchen operations across all terminal locations, ensuring seamless food preparation and service during each shift. * Maintain consistent food quality and a spotless kitchen environment, strictly following all health and safety guidelines (ISO 22000 and local food authority regulations). * Optimize kitchen workflow and effectively lead the kitchen team. * Spearhead the creation of new dishes tailored for airline lounge operations. * Collaborate with the production team to scale up new recipes while preserving quality and consistency. * Conduct food tastings and work with chefs to refine recipes. * Analyze customer preferences, kitchen capabilities, and operational constraints to recommend suitable food and beverage options. * Develop seasonal and specialized menus to enhance the passenger dining experience. * Educate chefs and production staff on proper cooking methods, food presentation, and hygiene practices. * Implement standardized kitchen procedures to ensure consistent food quality. * Conduct regular performance reviews and provide feedback to improve the kitchen team. * Handle any additional tasks assigned by management to improve kitchen efficiency and quality.

Qualifications and Requirements

* Educational background in Culinary Arts, Food Science, Food Production, or a related field. * Minimum of 5-8 years of progressive experience in a leadership role within food manufacturing, airline catering, or high-volume food service. * Proven expertise in developing new culinary creations in partnership with catering and development teams. * Strong experience in Indian cuisine is highly desirable. * Prior experience in airline lounges, hospitality, or large-scale food service is a significant advantage. * Comprehensive knowledge of food safety standards, including HACCP, ISO 22000, and local food regulations. * Proven ability to train and mentor kitchen staff on cooking techniques, hygiene, and standard operating procedures. * Ability to develop menus based on customer profiles, kitchen facilities, and service needs. * Ability to thrive in a fast-paced, high-pressure environment while maintaining quality control. * Ability to complete any other assigned tasks.

Working Condition

Salary

Basic Salary 7500