Commis Chef at LSG Sky Chefs Things Remembered Services FZE

Job Description

• The job incumbent is responsible for mise en place, quality preparation, dish out and presentation of food to the highest culinary standards set by the Company and specifications set by the airlines.

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
• Maintain good personal hygiene at all times
• Maintain a clean workstation at all times

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
• Maintain confidentiality on the company’s business affairs at all times
• 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 of the catering areas
• Attend all required meetings when and where required
• Provide accurate and timely information when and where required
• Communicate courteously
• Accuracy and compliance to recipe cards
• Wait times are within reasonable limits
• Nil stock outs; par levels maintained
• Personal cleanliness and Hygiene
• Clean and arranged workspace
• Positive feedback and good interactions with employees and guests
• Prompt and accurate reports on all accidents and related incidents
• Punctuality at work and attendance of all required meetings
• Adherence to all staff and company policies
• Effective communication with employees and customers
• Maintain confidentiality of all company and employee information

Knowledge, Skills and Experience
Competencies:

• A minimum of Catering / Culinary Certificate
• 1-3 years business experience in a well-planned kitchen in a structured organization
• Experience in hotel catering and / restaurants is a must
• Knowledge and experience of air flight catering is desirable
• Good understanding of catering principles and regulations
• Communication skills, customer orientation
• Intercultural sensitivity
• Fluency in English.
• Effective communication
• Good interpersonal skills
• Customer focus and delivering expectations
• Teamwork orientation
• Task focus and methodological work approach
• Compliance.