Etihad Aviation Group is transforming business; as a young and ambitious airline, our focus is on innovation and on making Etihad truly an airline of choice for our guests around the world. As such, we are seeking talented and committed individuals, who are driven by a desire to deliver a world-class product and exceptional customer service.
We are pleased to announce an incredibly exciting opportunity to join the EAS – Catering team at the admin level. As Demi Chef, you will add immediate value by Managing kitchen operations and produce meals according to standard recipes and guidelines to deliver high-quality meals in compliance with hygiene and safety regulations and procedures.
Policies and procedures
Follow all relevant policies, processes and procedures so that work is carried out in a controlled and consistent manner
Follow the day-to-day operations related to own jobs to ensure continuity of work. Work is reviewed at several steps along the way for accuracy.
Safety, Quality & Environment
Comply with all relevant safety, security, quality, health and environmental procedures to ensure a healthy and safe work environment
Prepare meals according to recipes and guidelines to ensure compliance with quality standards by achieving high level of guests? satisfaction
Determine and review food production instructions to ensure they meet requirements and standards.
Perform a wide range of meals assembling activities to ensure guidelines implementation high level of guests? satisfaction Check the quality of raw materials and products to ensure quality, hygiene standards and specifications are met.
Check the quality of food products to ensure quality standards and health & safety requirements are met.
Inspect and monitor the cleaning of food preparation and serving areas to ensure compliance with safety and hygiene practices.
Liaise with the HSEQ department to ensure accurate implementation of hygiene and quality standards in line with external/internal regulations
Monitor kitchen equipment to ensure the proper functioning
Collect and track relevant KPIs (e.g. man minutes per meal produced) to alignment with benchmarks and internal targets.
Maintain and update recipe data to support accurate billing processing.
Monitor staff to ensure productivity maximization while respecting quality and safety standards.
Identify areas of improvement and implement standard actions to maximize the efficiency and quality of the delivered service
EDUCATION & EXPERIENCE
Minimum High School certification and completed professional kitchen apprenticeship. Knowledge of international hygiene standards (e.g. HACCP).
4 years of experience in the same field.
Attention to details – Advanced
Leadership – Proficient
Policies,procedures&work methods – Excellent