Executive Sous Chef

- Bachelor's degree in culinary or related field.
- Minimum 8 years of experience in culinary or equivalent kitchen experience especially in western food.
- Excellent cooking, food preparation and meal presentation.
- Oversee kitchen operation, which must be done in accordance with the company's standard.
- English language skill
- Analytical thinking and Time management.
- Presentation skill.

- Establish and control standards of food quality and procedures in preparation.
- Ensure hygiene standards laid down by the company; Airlines and the public health authorities are strictly adhered to.
- Monitor all aspects of food production to ensure airline specifications in terms of presentation, preparation and quality are met.
- Ensure all food-storage and rotation rules are adhered and modify practices to achieve adherence.
- Develop new cost effective menus for airlines. Prepare, direct and control airline menu presentations.
- Control and direct staff within the flight kitchen to achieve maximum efficiency.
- Ensure all staff carry out their duties according to laid down terms and conditions.
- Prepare annual budget for kitchen expenses (both direct and indirect expenses)
- Achieve budgetary gross profit by controlling expenses and production efficiencies.
- Select, train, supervise, develop and discipline staff for the maintenance and improvement of professionalism.
- Recommend for promotion of staff and discipline staff according to Company rules.
- Continually improve production methods.
- Ensure all kitchen equipment are maintained properly and that replacement programs are undertaken.
- Ensure all kitchen practices are safe and in accordance with company safety regulations.
- Liaise with Purchasing concerning quality etc. of produce.
- In depth knowledge of HACCP

- Basic salary
- Bonus
- Telephone allowance
- Gasoline allowance
- Provident fund
- free meal
- Uniform with laundry service