Job Description

Key Responsibilities

Lead and manage all aspects of food production, ensuring adherence to quality, hygiene, and productivity standards. Implement and drive LEAN manufacturing practices to consistently meet and exceed Key Performance Indicators (KPIs). Conduct regular tasting panels and customer feedback analysis to ensure food quality surpasses expectations. Collaborate cross-functionally to support innovative menu development and on-time product launches. Supervise and guide kitchen staff, focusing on recruitment, training, coaching, and team performance. Monitor hygiene standards rigorously to ensure full compliance with health regulations and client requirements. Maintain accurate recipe and costing data to support operational and financial efficiency. Contribute to long-term strategic planning, including the setup and scale-up of future inflight catering operations.

People Management

Set clear goals and performance metrics for team members. Foster a culture of accountability, collaboration, and continuous improvement. Address team challenges proactively and provide regular, constructive feedback. Promote company values and nurture a diverse, inclusive, and respectful workplace.

Qualifications & Experience

Education:

Culinary diploma or bachelor's degree, with formal catering certification from a recognized institution.

Experience:

6-12 years of international experience in large-scale catering or international catering or exhibitors' services. Strong knowledge of HACCP systems, advanced hygiene protocols, and cook/chill production processes. Proven ability to lead high-performing teams in a fast-paced, high-volume environment.
Job Type: Full-time

Pay: AED6,000.00 - AED10,000.00 per month