Comis Chef at LSG Sky Chefs Things Remembered Services FZE

Job Description

• The job incumbent is responsible for assisting the chef de partie with tasks related to meal preparation without compromising the quality of the meals produced, and in accordance with company standards and airline’s specifications.

Job Duties and Responsibilities
A Food Preparation and Service:

• Ensure food is prepared in line with standard recipe cards.
• Preparation lists are completed in a timely manner.
• Mise en place to be completed as outlined in the kitchen operation handbook.
• Finished plates served in line with guidelines set out in the standard recipe cards.
• Meals are served within reasonable timeframes.

Food Safety, Storage and Hygiene:

• Receive and store all food as outlined by company and airlines.
• Always portion, plate, and serve food according to hygiene and safety principles and procedures in a time efficient manner.
• Ensure no cross contamination occurs within the kitchen.
• Ensure kitchen is cleaned at the end of service periods.
• Report any shortages in stock to appropriate employees.
• Always maintain good personal hygiene.
• Always maintain a clean workstation.

Customer Service:

• Greet and provide a high level of customer service to members, guests, visitors and fellow employees
• Effectively manage all complaints

Compliance:

• Adhere to all CCP’s and CP’s
• Adhere to all company safety principles and guidelines.
• Always maintain confidentiality on the company’s business affairs.
• Adhere to the weekly staff rota and ensuring punctuality.
• Adhere to all staff and company policies.
• Actively participate in training related to role.

Communication:

• Provide and facilitate effective co-ordination and communication between all the catering areas.
• Attend all required meetings when and where required.
• Provide accurate and timely information when and where required.
• Communicate courteously.
• Performs other tasks as assigned.

Skills & Competence Required

• Minimum of a Catering / Culinary Certificate.
• 3 years proven experience in a well-planned kitchen in a structured organization.
• Experience in hotel catering and/restaurants is an added advantage.
• Knowledge and experience of in-flight catering is desirable.
• Good understanding of catering principles and regulations.
• communication skills, customer orientation.
• Intercultural sensitivity.
• effective communication skills.
• Good interpersonal skills.
• Ability to work as a team.
• Task focus and methodological work approach.
• Compliance.

Key Performance Indicators (KPI):

• Accuracy and compliance to recipe cards.
• Wait times are within reasonable limits.
• Personal cleanliness and hygiene.
• Clean and arranged workspace.
• Positive feedback and good interactions with employees and visitors.
• Prompt and accurate reports on all accidents and related accidents.
• Punctuality at work and attendance of all required meetings.
• Adherence to all staff and company policies.
• Maintain confidentiality of all company and employee information.