Executive Chef - VIP Catering

Executive Chef - VIP Catering Applications are invited for the position of Executive Chef. Th e jobholder will extensively assist Executive chef and the Assistant Vice President, in an ongoing manner for rolling out the vision, plans and ideas with an amicable and team approach. .

KEY ACCOUNTABILITIES

• Key area is to provide Culinary leadership in VIP food product design, preparation, cooking, packing and display to the Dubai Airwing and VIP clients using the best cornerstone providence whilst maintain he highest standards of quality and consistency leading a team of professionals
  
• Responsible for working with the Assistant Vice President of Production to continuously improve the menu offering by actively participating in the process of menu design and development including representing the company as a senior culinary advisor at menu presentations.
  
• Review existing menus and initiate process improvements for increased cost savings and to achieve cost efficiencies.
  
• Manage new product implementation projects and cost saving initiatives to achieve business objectives and financial results.
  
• Work across the entire supply chain to liaise with product and creative suppliers on packaging, component and presentation concepts.
  
• Responsible for ensuring full compliance with the company Occupational Health and Safety system.
  
• Responsible for leading and developing the Production team including recruitment, on job orientation, probation management, performance planning and review, training and succession planning.
  
• Manage matters of poor performance and misconduct as required including root cause analysis, determination of investigation findings, development activities as required and recommendation of disciplinary actions as required.
  
• Responsible for the preparation of budgets and management of costs to reflect operating forecasts and to keep within budgeted figures relating to staff payroll including overtime, equipment, food material utilisation and waste elimination.
  
• Plan and manage the day of operations including staff rosters, production plan, food preparation and service.
  
• Ensure that food stock levels are planned to meet and quantity and quality requirements.
  
• Responsible for ensuring that the food production is fully compliant with the client requirement.
  
• Responsible for investigating client and passenger complaints including root cause analysis and recommendation of corrective actions.
  
• Ensure full compliance to the company’s food safety and quality management system requirements and close out any non-conformances with the required timeframe.
  

ESSENTIAL REQUIREMENTS AND COMPETENCIES

• Culinary or equivalent tertiary qualification.
  
• Michelin star restaurant experience or equivalent.
  
• Large scale fine dining banqueting, sit down and buffet, experience 500 pax plus.
  
• Demonstrated ability in effectively managing multiple teams in an inflight catering environment.
  
• Experienced in developing restaurant, banquet and fine dining menus.
  
• Previous experience in a senior culinary role in a premium service environment.
  
• High standards of professional conduct with excellent communication and presentation skills.
  
• Strong results orientation.
  
• Detailed knowledge of food safety and quality systems and demonstrated ability to achieve compliance with area of responsibility.
  
• Attention to detail, ability to plan, multitask and ability to work to strict time constraints.
  
• Excellent people management skills with proven experience of leading and managing a large multinational team in an effective manner.
  
• Proactively committed to adding value and creating wealth for the company through the elimination of waste and improved team effectiveness and productivity.
  
• Proven ability to engage others to align on common goals and contribute effectively in a team environment.
  
• Shares best practice openly and encourages open communication to create a work environment that promotes the continuous improvement of technical and behavioural competencies.
  
• Demonstrated ability to meet budget targets.
  
• Proven success in menu development and successful implementation of improved product offerings.
  
• Proficient in the use of the Microsoft Office Suite.
  
  

DESIRABLE REQUIREMENTS & COMPETENCIES

• Personnel development and culinary leadership experience in a five star environment.
  
• Ability to collaborate cross functionally and at all levels and team based approach including ability to positively manage conflict among large teams.
  
• Ability to work harmoniously and professionally with co-workers and supervisors.
  
• High level of commitment to continuous improvement and adaptability to change.
  
• Fine dining experience with knowledge of other cuisines.
  
  

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