Minimum Qualifications:
Bachelor's degree or equivalent in Culinary Arts, Hotel Management, or related field.
Work Experience:
Skills:
Key Result Area:
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.
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.
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.
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.
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.
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.
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.
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.