Job Description

The Chef plays a pivotal role in delivering exceptional culinary experiences for the companys aviation clients. This individual will be responsible for preparing high-quality, gourmet meals that meet specific client and airline standards while ensuring compliance with strict food safety and aviation regulations. The ideal candidate is a highly skilled culinary professional with experience in premium or fine-dining kitchens, a passion for excellence, and the ability to thrive in a fast-paced, detail-oriented environment. Key Responsibilities Culinary Production & Quality Prepare and present high-quality meals for in-flight service, ensuring taste, texture, and presentation meet premium standards. Customize menus and dishes based on client requests, dietary restrictions, and cultural preferences. Ensure portion control, recipe consistency, and adherence to menu specifications. Maintain the highest standards of food hygiene and sanitation throughout all food handling and preparation processes. Planning & Coordination Assist in planning daily production schedules according to flight requirements and service timelines. Coordinate with catering logistics and dispatch teams to ensure timely delivery and packaging of meals. Monitor stock levels, place ingredient orders, and minimize food waste through efficient stock management. Support menu development initiatives, including seasonal and destination-specific offerings. Compliance & Safety Ensure compliance with HACCP, food safety, and airline catering regulations. Maintain accurate records of food production, temperature logs, and cleaning schedules. Adhere to all company safety standards and aviation-specific operational protocols. Teamwork & Leadership Supervise and guide junior kitchen staff to ensure consistent quality and efficiency. Foster a culture of professionalism, teamwork, and continuous improvement. Collaborate closely with the operations, procurement, and client service teams to meet client expectations.
Key Requirements Education & Experience Diploma or Certificate in Professional Cookery, Culinary Arts, or related field. Minimum of 2-3 years experience as a Chef in a fine-dining restaurant, hotel, or airline catering environment. Proven experience in international cuisine and menu customization. Skills & Competencies Strong culinary and plating skills with exceptional attention to detail. Excellent knowledge of food safety, hygiene, and HACCP standards. Ability to work under pressure and meet strict deadlines in a high-volume environment. Creative approach to menu design and food presentation. Strong organizational and communication skills. Ability to work flexible hours, including early mornings, weekends, and public holidays. Personal Attributes Professional demeanor and commitment to service excellence. Adaptable, proactive, and solution-oriented mindset. High level of integrity and reliability.

Skills Required