Chef De Cuisine

1. Oversee and optimize allocated kitchen operations in EK airport lounges to ensure seamless coordination, efficiency, and strict compliance with policies, procedures, and regulations, resulting in rigorous quality control, consistent portion sizes, high presentation standards, and adherence to food safety practices.
2. Drive the development and effective implementation of innovative à la carte and buffet menus for First & Business Class lounges, setting new standards in airport dining by proposing new dishes, training the team on advanced plating techniques, and conducting daily tasting panels to ensure consistent, world-class quality and presentation across all dishes.
3. Lead and mentor a large, diverse culinary team, including Sous Chefs and kitchen staff, by conducting regular performance evaluations, implementing comprehensive training programs, and creating a positive work environment, resulting in enhanced creativity, efficiency, and teamwork.
4. Strategically manage kitchen resources to optimize efficiency and minimize waste while maintaining premium quality, developing and implementing cost-reduction strategies that preserve the luxury dining experience and ensuring collaboration with all EKFC stakeholders for the availability of high-quality, innovative ingredients and supplies.
5. Guide the team to practice safety and quality Standard Operating Procedures (SOPs) to proactively reduce workplace-related accidents and maintain exemplary KPI scores, ensuring strict adherence to all relevant health, safety, and food hygiene regulations and setting the benchmark for airport lounge kitchens.
6. Address high-level customer feedback by investigating issues and implementing corrective actions, while collaborating closely with F&B Service and EK staff to ensure seamless service delivery and exceptional guest satisfaction.
7. Oversee the preparation, updating, and maintenance of detailed recipe sheets and buffet specifications for all lounges, and provide comprehensive reports on kitchen performance, challenges, and improvement initiatives to senior management, ensuring informed decision-making and continuous enhancement of kitchen operations.
8. Collaborate with the Executive Sous Chef to incorporate innovative ideas into menu offerings by staying at the forefront of global culinary trends, positioning EK lounges as leaders in airport dining, and champion lean manufacturing principles to reduce waste and improve efficiency, thereby setting new standards in the industry.

Education Qualification:

• Bachelor’s degree or equivalent in Culinary Arts, Hotel Management, or related field.

Work Experience:

• Minimum of 8 years’ of progressive culinary experience in luxury hospitality environments, with at least 3 years in a leadership role
• Proven track record in high-volume, high-quality food production environments
• Demonstrated experience in menu development, cost control, and kitchen management for multiple outlets
• Extensive knowledge of international cuisines and current culinary trends, with an in-depth understanding of food safety regulations, HACCP principles, and proficiency in kitchen management software and inventory control systems.
• Experience in budgeting, financial management, and effective kitchen operations.

Skills:

• Ability to lead, inspire, and develop a large, diverse culinary team with strong organizational and time management skills. Innovative thinking to enhance culinary offerings and operational efficiency.
• Excellent verbal and written communication skills with a high level of customer service orientation, capable of interacting effectively with VIP clients and senior management.
• Strong analytical and decision-making skills with adaptability to changing circumstances and requirements.
• Understanding of diverse cultures and dietary requirements, with the ability to create menus catering to an international clientele.
• Fluency in English is essential; proficiency in additional languages is an advantage.
• Ability to work in a fast-paced kitchen environment, including standing for extended periods and lifting up to 25 kg, with flexibility to work varying shifts, including nights, weekends, and holidays.