Job Openings 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.

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Job Description

• The Baker is responsible for preparing and baking a variety of baked goods, ensuring high quality, consistency, and adhering to established recipes and standards.
• This role involves managing the baking process, maintaining cleanliness and organization in the kitchen, and ensuring compliance with health and safety regulations.

Key Responsibilities
Preparation and Baking:

• Prepare and bake a variety of breads, pastries, cookies, and other baked goods following established recipes and standards.
• Measure and mix ingredients to form dough or batter, using scales and graduated containers.
• Shape dough for cookies, pies, and cakes, and prepare batters for muffins, cookies, and cakes.
• Monitor oven temperatures and product appearance to determine baking times.

Quality Control:

• Ensure consistency and quality of baked goods by following recipes and production standards.
• Inspect baked goods for quality, and adjust processes as necessary to maintain quality standards.
• Experiment with new recipes and techniques to develop new products.

Inventory and Supplies:

• Monitor inventory levels of ingredients and supplies, and place orders as needed.
• Ensure proper storage of ingredients and baked goods to maintain freshness and quality.
• Manage inventory to minimize waste and spoilage.

Health and Safety:

• Maintain a clean and organized work area, including equipment, utensils, and countertops.
• Adhere to all health and safety regulations, including proper food handling and sanitation practices.
• Wear appropriate protective clothing and follow all safety procedures.

Team Collaboration:

• Work collaboratively with other bakers and kitchen staff to ensure efficient production and high-quality products.
• Assist in training new staff and sharing best practices.
• Communicate effectively with team members and supervisors regarding production needs and issues.

Customer Service:

• Provide excellent customer service by ensuring that products are fresh, visually appealing, and of high quality.
• Assist with special orders and requests from customers as needed.
• Address customer complaints and concerns promptly and professionally.

Qualifications

• Education: High School Diploma or equivalent. Formal training or certification in baking or pastry arts is preferred.
• Experience: Minimum of 2 years of experience in a bakery or similar food production environment.

Skills:

• Strong knowledge of baking techniques and methods.
• Ability to follow recipes and instructions accurately.
• Excellent time management and organizational skills.
• Attention to detail and commitment to quality.
• Good communication and teamwork skills.
• Physical stamina to stand for long periods and lift heavy ingredients.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry heavy ingredients and equipment.
• Manual dexterity for mixing, shaping, and decorating baked goods.
• Ability to work in a hot and humid environment.

Work Environment:

• Fast-paced kitchen environment.
• Early morning, evening, weekend, and holiday shifts may be required.
• Exposure to heat from ovens and other baking equipment.

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Description

• The job incumbent is responsible for managing a team of workers and running a specific section of the kitchen which they are responsible for keeping organized so that meals are prepared and served according to the highest standards and quality set by the Company and specifications set by the customers; and keeps up to date with new products, recipes and preparation techniques.

Job Duties and Responsibilities
Food Preparation and Service:

• To ensure all mise en place is always freshly prepared and on time
• To ensure that all dishes are being prepared to the correct recipe and correct quantity
• To have full awareness of all menu items, their recipes, methods of production and presentation standards
• To estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards and specifications are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure that dishes are prepared within deadlines

Food Safety, Storage and Hygiene:

• Follow good preservation standards for the proper handling of all food products at the right temperature
• Check periodically expiry dates and proper storage of food items in the section
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty

Customer Service:

• Greet and provide a high level of customer service to customers and fellow employees
• Effectively manage all complaints and ensure that processes are put in place to prevent future recurrences

Compliance:

• Adhere and ensure that all subordinates adhere to all CCP’s and CP’s.
• Adhere and ensure that all subordinates adhere to all company safety principles and guidelines
• Assess quality control and adhere to company’s service standards
• Maintain confidentiality on the company’s business affairs at all times
• Adhere to the weekly staff rota and ensure punctuality
• Adhere to all staff and company policies
• Actively participate in training related to role.

Communication:

• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establish and maintain effective inter-departmental working relationships
• Follow instructions and recommendations from immediate superiors to complete daily tasks
• Attend all required meetings when and where required
• Provide accurate and timely information when and where required
• Communicate courteously

Co-ordination/Leadership:

• Responsible to supervise junior chefs/ commis chefs
• To produce own work in accordance with deadline and to assist and encourage others in achieving set goals
• Support and facilitate control on food cost
• Guide and train subordinates on a daily basis to ensure high motivation and economical working environment

Requirements

• Minimum of a Culinary Diploma or its equivalent
• At least 3-5 years’ experience cooking in a well-established restaurant or full-service hotel and a minimum of 1 year in a supervisory role.
• Knowledge and experience of air flight catering is desirable
• Good understanding of catering principles and regulations
• Communication skills, customer orientation
• Good leadership skills.
• Understand and have mastery of intercultural sensitivity
• Must be fluent in English
• Effective communication
• Good interpersonal skills
• Customer focus and delivering expectations
• Attention to detail
• High Energy
• Multi-tasking
• Teamwork orientation
• Task focus and methodological work approach
• Compliance
• Effective leadership

Key Performance Indicators (KPI)

• Deliver exceptional Food standards, quality of presentation & customer service to build valuable long term relationships with colleagues, and customers
• Clean and arranged cooking section
• Nil stock outs; par levels maintained
• Good preservation and storage of all food items; minimal wastages
• Personal cleanliness and Hygiene
• Positive feedback and good interactions with employees and customers
• 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
• Positive output and high productivity of subordinates.

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Job Description

• The Pastry Chef is responsible for the creation, preparation, and presentation of a variety of desserts and pastries.
• This role involves developing new recipes, overseeing pastry staff, and ensuring the highest standards of quality and creativity in all pastry products.

Key Responsibilities
Pastry Creation and Preparation:

• Develop, create, and present a wide variety of pastries, desserts, and baked goods.
• Design new and innovative pastry recipes to attract and satisfy customers.
• Prepare pastry items according to established recipes and guidelines, ensuring consistency and quality.

Team Supervision:

• Oversee and manage pastry staff, providing guidance, training, and support.
• Assign tasks and monitor the performance of pastry team members.
• Ensure that all staff members adhere to food safety and hygiene standards.

Inventory Management:

• Order and maintain inventory of pastry ingredients and supplies.
• Ensure proper storage and rotation of ingredients to minimize waste.
• Monitor inventory levels and manage costs within budget constraints.

Quality Control:

• Ensure all pastries and desserts meet the highest standards of taste, texture, and presentation.
• Conduct regular taste tests and quality assessments.
• Implement and maintain standard operating procedures for the pastry department.

Menu Development:

• Collaborate with the Head Chef and culinary team to develop dessert menus for various events and seasons.
• Create and update pastry and dessert menus to reflect current trends and customer preferences.
• Provide input on menu pricing and portion sizes.

Customer Interaction:

• Interact with customers to gather feedback and ensure satisfaction with pastry products.
• Customize desserts for special occasions and events based on customer requests.
• Address any customer complaints or concerns regarding pastry items.

Compliance and Safety:

• Ensure compliance with all health and safety regulations in the kitchen.
• Maintain a clean and organized workspace, including proper cleaning and sanitizing of equipment and surfaces.
• Train staff on safe and sanitary food handling practices.

Qualifications

• Education: Diploma or Degree in Culinary Arts, Baking, or Pastry Arts from a recognized institution.
• Experience: 3 - 5 years of experience in a professional pastry kitchen, with at least 2 years in a supervisory role.

Skills:

• Expertise in pastry techniques, baking, and dessert presentation.
• Strong creativity and ability to develop innovative pastry recipes.
• Excellent leadership and team management skills.
• Attention to detail and commitment to high-quality standards.
• Effective communication and customer service skills.
• Ability to work efficiently in a fast-paced environment.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry heavy ingredients and equipment.
• Manual dexterity for handling kitchen tools and equipment.
• Ability to work in a hot and busy kitchen environment.

Work Environment:

• Fast-paced kitchen environment.
• Shifts may include early mornings, late nights, weekends, and holidays.
• Exposure to heat from ovens and other baking equipment, as well as potential hazards such as sharp tools and hot surfaces.

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Job Description

• The Lounge Manager reports to the General Manager.
• You will be responsible for ensuring a smooth day-today running of the lounge, ensuring that high quality service is delivered to customers.

Roles and Responsibilities

• Supervises the day-to-day activities of lounge staff.
• Ensure all staff are properly trained according to airline standards.
• Provide efficient leadership and training for the lounge team in line with LSG values, ensuring world class guest service is provided in all functions.
• Ability to partner with cross-functional departments when needed.
• Ensure all Lounge employees comply with Airport regulations and requirements.
• Accountable for all compliances within the lounge, including health and safety compliances.
• Complete routine maintenance to ensure Lounge brand standards are maintained.
• Ensure necessary equipment is working and standards are met.
• Follow all service flow and SOPs and ensure adherence by all team members.
• Responsibility for both front of house and catering elements as business demands require.
• Accountability of the catering element, menus, and food quality.
• Work with a selected lounge chef as needed to create new menu options to be offered in the lounge.
• Ensure all food products meet desired product specifications, standards according to LSG standards.
• Overseeing the ordering of all food and consumables.
• Develop and implement action plans to improve results.
• Monitors and manages the operational results of the lounge to recommend strategies that will maximize passengers’ satisfaction.
• Ensure lounge is properly staffed.
• Ensure all health and safety, and food and safety legislation is adhered to.
• Leading, motivating developing and directing the lounge team to maximize efficiency in customer service.
• Creating an environment where constant improvement is actively encouraged and recognized.
• Ensure an exceptional level of food display, service, ambience and overall passengers’ satisfaction.
• Monitors passengers’ interactions to ensure proper training of all lounge staff.
• Upholds operation standards policies, work policies, and training programs.
• Completing weekly/monthly reports and providing regular updates in coordination with the Finance Manager.
• Completing monthly stock take.
• Maintain, order, and control the stock of consumable items within the budget.
• Ensure all food products met desired product specifications and standards according to LSG standards.

Qualification

• Interested candidates should possess a Bachelor's Degree.

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Job Description

• The Lounge Waitress reports to the Lounge Manager. The incumbent will be responsible for uplifting the dining experience for customers.
• Your duties and responsibilities will include; greeting and serving customers in a warm manner, providing detailed information on menus, and multi-tasking various front-of-the-house duties.

Duties and Responsibilities

• Provide excellent customer service to guests.
• Pre-bus tables; maintain table cleanliness, bus tables, remove dirty plates.
• Prepare tables by setting up linens, silverware and glasses.
• Inform customers about the day’s specials.
• Up-sell additional products when appropriate.
• Take accurate food and drinks orders.
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages.
• Serve food and drink orders to customers.
• Check dishes and kitchenware for cleanliness and presentation and report any problems.
• Arrange table settings and maintain a tidy dining area.
• Follow all relevant health department regulations.
• Assist in keeping the restaurant clean and safe.
• Report to the lounge on time and in proper uniform.

Qualifications and Competencies

• B.Sc / HND equivalent.
• Proven work experience as a Waiter or Waitress.
• Food safety training is a plus.
• Basic math skills.
• Attentiveness and patience for customers.
• Excellent presentation skills.
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
• Active listening and effective communication skills.
• Ability to work as a team.
• Flexibility to work in shifts.
• Proficiency in MS Office.
• Hands-on experience with cash register and ordering information system.