Preparing, cooking and delivering food in accordance with the agreed menu and CAVU Operating Procedures.
Positively influencing the team and therefore maximising their efforts to perform in line with expectations.
Balancing hands-on cooking time with administration requirements and team development.
Ensuring the kitchen team work quickly and efficiently to produce food in high volumes with great attention to detail.
Following recipes and/or product directions for preparing and cooking all varieties of foods.
Working with the Commis Chef and Chef de Partie as appropriate to prepare foods to be cooked.
Ensuring the food offering is presented to a high standard.
Maintain the food offering ensuring presentation meets operating standards.
Maintaining stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain.
Completing required stock checks including temperature checks as per the required schedule and complete the appropriate documentation.
Assisting with clearing and organising the kitchen ensuring a high standard of hygiene.
Ensure floors are swept, mopped or vacuumed and ensure equipment is cleaned, sanitised and stored correctly.
Disposing of waste, including recycling, in the appropriate manner and if required to remove it to the designated location.
Liaising with subcontracted suppliers, Airline representatives, handling agents and booking agents to develop positive working relationships to ensure the efficient operation of the Units.
Assisting in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and service.
Working flexibly to the rota, typically shifts are confirmed at least one month in advance.

Requirements

NVQ Level 3 Chef de Partie or C&G Food production or equivalent.
A solid background in the hospitality sector, with a proven track record of high-volume environments.
Experience of managing high-volume kitchen teams either in house or via contracted providers.
Have an understanding on how to complete and issue rosters fairly for team members within the units.
Have an understanding on recruitment and interviewing
Know how to handle and store product to maintain quality and in line with food safety legislation.
Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen.
Numerical and written skills, capable of understanding written operating procedures, maintaining stock levels and undertaking stock checks.
Computer literate on mainstream PC applications including Microsoft office.

Benefits

Access to our employee rewards portal with discounts and savings
24hour Employee Assistance Programme
MAG Pension scheme which doubles your contribution
Fantastic career development opportunities – We are the UK’s largest Airport Operator!
Meals on duty

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools

cookingfood preparationrecipe followingstock managementtemperature checkshygiene standardswaste disposalteam trainingroster managementfood safety legislation

Soft Skills

team influenceadministrationattention to detailflexibilitycommunicationrelationship buildingtrainingorganizational skillshospitalityservice excellence

Certifications

NVQ Level 3 Chef de PartieC&G Food Production