Key Responsibilities Production & Operations Management: Supervise daily shifts and food preparation according to approved recipes, yields, and customer specifications. Formulate daily flight production lists, monitor flight changes (DBL/telex), and meet tight operational deadlines. Suggest alternative raw materials when needed and manage smooth shift handovers and month-end inventory stocktakes. Hygiene & Quality Control: Enforce strict hygiene, food safety, and temperature control standards (HACCP / CPS checks). Conduct full shift checks with proper documentation to guarantee safe, top-tier meals. Cost Control & Efficiency: Minimize wastage, pilferage, and breakage while optimizing the use of manpower, equipment, and budget. Manage staff rosters, leave plans, and overtime efficiently to control operational costs. Team Leadership & Development: Train, motivate, and maintain discipline among kitchen staff; monitor attendance and personal appearance. Assist in staff performance evaluations and roster planning. Innovation & Continuous Improvement: Review work procedures regularly to boost productivity and keep up with airline catering industry trends. Assist in new product development to meet customer requirements.

تفاصيل إضافية

• عدد الشواغر: 1
• نظام الورديات: صباحية فقط
• المزايا: تأمين صحي، تأمين اجتماعي، بدل انتقال، وجبات، ساعات إضافية