Chef De Parties – Lounge MCT

Role Objective

To ensure exceptional culinary experiences, you will facilitate daily meal production and presentation in Oman Air Lounges according to standards and regulations, while also planning and designing menus that cater to the customer profile.

Area of responsibility

1. Ensure that designated responsibilities are executed in accordance with applicable regulations and standards of Oman Air.

2. Shall comply with laws, regulations and procedures of the State of Work location.

3. Is responsible for the running of the lounge as per the company standards.

4. Monitor all systems and implement all standard regulatory requirements in a consistent manner.

5. Assist supervising staff in running the lounge smoothly.

6. As a Chef de Parties, you will Assists in the smooth running of the kitchen by preparing and presenting food to a high standard and maintaining hygiene practices.

7. Follows brand standard food specifications with a high level of performance and presentation and ensures minimum food wastage in the kitchen.

8. Assist in Supervising the functions of all the members of the Kitchen Brigade, including reporting on duty, arranging kitchen manning, late arrival, and overtime, off days, special events and public holidays to ensure a maximum productivity during their duty.

9. Conducts daily checks on the appearance (condition of uniforms) and grooming of assigned, regularly tours his kitchens, stores and other food production facilities ensuring the highest degree in applied hygiene and food safety.

10. Conducts regular spot checks on expiry dates of food products.

11. Asist in Planning /designing and conduct menu presentations as and when required.

12. Monitor and control all aspects of the production of food and ensure that standards are maintained.

13. Ensure quality and presentation of all food products are in accordance with the specifications.

14. Train and supervise kitchen staff to meet with food safety standard requirement.

15. Update menu files and advise kitchen team of any changes.

16. Ensure inventory/records food products and lounge equipment is maintained.

17. To ensure hygiene standards are maintained throughout the Lounge.

18. Ensure that all ISO standards applicable to the section are always followed with records maintained.

19. Report any malfunctioning of equipment's to Head chef.

20. Perform any other related tasks assigned by the management.

Education & Experience

➢ Higher secondary certificate with English and having completed catering skills course

➢ Minimum 2 years' experience, in similar position in a flight kitchen or a 4/5-star hotel.

Special Skills & Knowledge

➢ Knowledge of FOODSAFE, workplace hazardous materials and first aid is generally required

➢ Must have proven experience as any as Chef De Parties / Cook, or equivalent via proof of certificates.

➢ Proficient in English (Spoken & Written)

➢ Knowledge of Arabic or an international language will be advantage and desirable

➢ Good, strong and pleasant interpersonal skills

➢ Good communication skills

➢ Ability to work under pressure

➢ Proven ability to work with a team and to follow instruction

➢ A passion to learn and a drive to succeed in a culinary/hospitality career

➢ Proof of completion in a basic food hygiene course

➢ A passion for food and the culinary arts

➢ Experience multi-tasking and working in an environment with rigorous standards