Job description:
Job Title
Project Lead, Catering Process & Kitchen Setup
Reports To
ADS Chief Operation Officer
Role Purpose
Plays a major role in providing direction as a subject matter expert on the F&B flow of processes required to execute quality meals based on HACCP requirements, Staffing and Appropriate types of kitchen equipment placement to meet requirements on CAPEX budget and other constraints, with the intent of meeting and adhering to MAB's direction, vision and goals
Key Accountability
- To provide direction regarding the procurement of suitable kitchen equipment based on the process flow required and basic technical knowledge of the serviceability & longevity of the kitchen equipment selected "
- Responsible for vetting and selection of potential candidates for culinary operations division
- Quality of meals (presentation, freshness, portion & taste and within the expiry date) for both RTE and in-house produced premium meals are according to the airline clients’ requirements"
- Assembly of meals for both RTE and cook-chilled meals produced in-house
- Ensure all the meals are produced and assembled on time for Cabin Services to deliver them to the aircraft, meeting OTP performance
- Controlling manpower, capital and operating budgets including other consumable expenses
- Achieve the highest staff productivity possible, maximise machines & equipment usage and ensure they are used safely, efficiently, and correctly including proper maintenance
- Ability to conduct Culinary Training for staff on all new R&D products, refresher & HSE/ Food Safety awareness courses.
- Responsible for all SOP, and to review and update periodically
- Responsible for all audits conducted by internal or external parties.
Qualification & Experience
- At least a recognized university degree in institutional catering management or its equivalent.
- At least 10 years of experience in the F&B industry in a managerial position with mass catering exposure. With a firm knowledge of all the latest industry trends and industry networks
Skills & Knowledge
- Knowledge in Food Safety Management System ISO 22001, Quality Management System ISO 9000, Occupational Safety & Health Act (OSHA), HALAL Management System & Aviation Security;
- People Skills, working well with customers & stakeholders, initiatives in implementing staff and operational productivity and sustainability programs
- Up to date with the latest industry practice and market trends whilst maintaining a close relationship with industry leaders"
- Ability to manage resources and infrastructure effectively.
- Excellent P&L management to ensure target KPI is delivered
- Management of inventory par levels, depletion rate and date & pilferage/waste