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Job description / Role
- Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
- Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
- Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
- Ensure that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
- In conjunction with the Senior Head Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas-activities.
- In conjunction with the Senior Head Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
- Ensure production targets are met in accordance with the operational requirements.
- Plan-design and conduct menu presentations as and when required.
- Monitor and control all aspects of the production of food and ensure that standards are maintained.
- Ensure quality and presentation of all food products are in accordance with the specifications.
- Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
- Maintain effective working relationship with food and beverage management, staff and other sections within the catering department.
- Conduct regular inspections of the entire kitchen-dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
- Update menu files and advise kitchen team of any changes.
- Ensure inventory-records food products and kitchen equipment are maintained.
- Ensure that all ISO standards applicable to the section are always followed with records maintained.
Education & Experience
Requirements
Degree in Hotel & Catering Management preferably in Food & Beverage production having 2 years of relevant work experience in an in a flight kitchen OR 4/5 star hotel / specialised restaurant OR Diploma in Hotel & Catering Management preferably in Food & Beverage production having 4 years of relevant work experience OR Catering Certificate course with Secondary School Certificate having 8 years of relevant work experience.
Knowledge of English (Spoken & Written) Familiar with HACCP systems.
About the Company
Oman Air, the flagship company of the Sultanate of Oman's Civil Aviation sector, commenced operations in 1993. Starting off as a regional player, Oman Air, as Oman's national carrier has witnessed rapid growth in the last 14 years. Oman Air has played a major role in making Muscat a major traffic hub in the Middle East providing a fillip to commercial, industrial and tourism activities.
As a full-fledged commercial airline of Oman, Oman Air has striven to maintain high performance standards in all aspects of its operation. The Oman International Services was established in the year 1970 & later Oman Aviation Services was founded on 1981 to extend services to the other airlines in terms of cargo handling, ground handling etc.
The Oman Air fleet consists of most modern and fuel- efficient aircraft with aesthetically designed interiors. Ultra- modern in-flight service equipment is deployed onboard to improve safety and overall performance. Investment in new technology, planning and product innovation has propelled Oman Air to the forefront of the aviation industry.