JOB DESCRIPTIONJob titleChef
Reports toSous Chef
Position Purpose:Runs a specific section in a kitchen, Prepares, cooks and presents high quality dishes within the specialty section. Oversees the maintenance of kitchen and food safety standards.
Duties and responsibilitiesExample of DutiesEssential FunctionsAverage
Percent
of Tim e
45 % Supervise the daily production of fresh high quality foods served to hundreds of international airline guests as well as supply-chain systems: control timing of the food production flow and oversee the processing to avoid delays and lapses. Monitoring portion and waste control
35 % Prepare, cook and present dishes within the specialty. Supervise and ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times
10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team.
Supportive FunctionsIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.
- Ensure adequacy of supplies at the cooking stations
- Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
- Help to maintain a climate of smooth and friendly cooperation
- Other duties as assigned.
Organizational RelationshipsPositions directly reporting to this position:
QualificationsSpecific Knowledge, Skills, AbilitiesThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
- Candidates must be service-oriented, collaborative, creative
- HACCP knowledge
- Excellent attention to detail
- Ability to deal with heavy workload
- Self-organized and capable to work independently as well as in a team
- Ability to accurately monitor wastage
- Flexibility (different shifts - night, weekends, holidays)
Education & Experience- Culinary Education
- Minimum of 3 years of cooking experience with 1 year of supervisory role.
Amount of TimeVision DemandsRequiredNoneUnder 1/31/3 to 2/3Over 2/3No special vision requirements
Physical ActivitiesStand
XClose vision (clear vision at 20 inches or less)
XWalk
XDistance vision (clear vision at 20 feet or more)
XSit
XColor vision (ability to identify and distinguish colors)
XUse hands to finder, handle, load, or feed
XPeripheral vision
XReach with hands and arms
XDepth perception
XClimb or balance
XAbility to adjust focus
XStoop, kneel, crouch, or crawl
XTalk
XNoise LevelExposureHear
XVery quiet
Taste
XQuiet
Smell
XModerate
XWeight and Force DemandsUp to 10 pounds
XLoud
Up to 25 pounds
XVery Loud
Up to 50 pounds
XUp to 100 pounds
XMore than 100 pounds
XMental FunctionsCompare
XAnalyze
XCommunicate
XCopy
XCoordinate
XInstruct
XCompute
XSynthesize
XEvaluate
XInterpersonal Skills
XCompile
XNegotiate
XWork EnvironmentWet or humid conditions (non-weather)
XWork near moving mechanical parts
XWork in high, precarious places
XFumes or airborne particles
XToxic or caustic chemicals
XOutdoor weather conditions
XExtreme cold (non-weather)
XExtreme heat (non-weather)
XRisk of electrical shock
XWork with explosives
XRisk of radiation
XVibration
XAcknowledgment I have received, reviewed and fully understand the job description I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.