Job Purpose
To manage the In flight kitchen production ensuring quality and consistency every time, in line with the company guidelines. To be involved with the successful set up and mobilisation of the new kitchen and premises. To manage all kitchen personnel and kitchen personnel issues. To manage and exercise company Food Safety and Health and Safety policies. To take a “hands-on” approach in managing, assisting with, monitoring and overseeing all production, stock and operational kitchen related concerns. To control and minimalise all kitchens associated costs without detriment to the business or service. To work with the In flight Manager in developing and driving forward. To assist all other company departments where necessary
Duties and Responsibilities
- Oversee and manage the In flight chef brigade and kitchen porters to ensure smooth operation
- To lead the brigade in a proactive and motivational manner
- To ensure that the food sent to every client is of the highest possible standard
- Delegate daily work load and responsibilities
- To ensure that all food is prepared, produced and packed on time
- Lead by example in “being hands on” with food preparation and production
- Implement, monitor and manage systems and process to aid the In flight production processes
- To standardise menus and food items
- Manage staffing rotas, hours, holidays and lieu days and cover
- Encourage and initiate employee interaction between all departments
- Work with the In flight Manager to set and achieve targets and goals
- Assist in recruitment, training, development and assessment of kitchen brigade
- Manage all food procurement, stock inwards, stock management and minimalise wastage
- Work in assessing, negotiating and working with suppliers, to ensure the client receives the best quality produce and the best market price
- Manage and budget all kitchen equipment purchasing and maintenance with the Head of Operations and the Financial Director
- Work and assist with menu specs and costing
- Development of In flight menus
- To train the kitchen brigade to deliver consistent quality and portion control every time
- To ensure that all legislative and Government guidelines are adhered to including The Food Safety Act, Health & Safety at Work Act, COSHH and Fire Regulations
- To ensure that all production and associated areas are tidy, clean and hygienic at all times, installing a “clean as you go” practise.
- To manage and monitor daily and weekly cleaning duties
- To manage chef uniform and laundry requirements
- To consider and assist where necessary other company departments
- Any other reasonable duties as requested by management from time to time
- To be conversant with all company codes of conduct