- Planning, and organizing workflow, methods, techniques in the main kitchen and all subsidiary production facilities.
- Ensure all production processes are performed as per best practices, products are manufactured as per international quality standards and customer's specifications.
- Supervision, orientation and training of kitchen staff.
- Participating in planning of procurement for all raw materials (specifications, quantities ... etc.)
- Supervision of materials supply according to production plans/needs (Annual/quarter / Short term).
Foreign nationality is a must.Maximum Age 55 years.Good command of English language (spoken & written). Preferably more than one language.Complete Knowledge of HACCP & ISO 22000.Complete knowledge of GMP (General Manufacturing Practices) & all Food Safety Systems.Complete knowledge of Meal Costing System.Minimum 10 years for Culinary Arts/ Hospitality, university degree holders.Minimum 15 years for Culinary Arts/ Hospitality with college diploma / Certificate from recognized catering institute.Preferable experience in Food production or similar field.Preferably experience in in-flight services catering.