Head Chef

Plan, Co-ordinate, Facilitate and Manage the food production processes by monitoring raw material requirements, equipment requirements and availability of skilled personnel in the production of high-quality meals in accordance with client specifications.

Responsibilities:

• Plan and co-ordinate the optimal availability of raw materials with the Store department in line with customer requirements, meal specifications, menu specifications, flight schedules and passenger (pax) figures.
• Ensure that orders for raw materials are placed and delivered timeously in order not to compromise the production schedule and quality of meals.
• Participate in menu design in collaboration with the Commercial department and Research & Development Chef and implement approved menu specifications in line with customer requirements.
• Make sure that the Production team is trained and workshopped on all menu designs, cooking processes, plating, etc to ensure the quality of menu items is adhered to and maintained at all times.
• Oversee and manage the entire food production value chain (Cold, Halaal /Special Meals, Bakery, Butchery and Hot kitchen) to ensure food is prepared according to menu specifications, appropriate cooking methods and Food Safety Standards to ensure optimal food availability according to flight schedules and customer requirements (All cuisines).
• Ensure that HACCP and other Food Safety standards are adhered to at all times, take a lead in ensuring the Critical Control Points (CCP) are timeously recorded and take proactive corrective actions where there are deviations.
• Work closely with R&D and procurement for new product development recipe and new product development to ensure conversion and feasibility of mass production.
• Conduct research on latest trends of cooking methodologies and equipment.
• Conduct and Analyse meal tasting reports and implement effective improvement processes with Sous Chefs and production teams.
• Participate in food safety audits and provide feedback when non-conformances are noted.
• Monitor all required SAP functions - stock reservation, confirmation of production orders and stock take.
• Control and validate raw material requests from Sous Chefs to ensure appropriate stock levels and stock rotation according to organisational standards to minimize wastage.
• Continuously evaluate the quality of products in the production value chain (raw materials to final product) to ensure menu specifications, recipes and quality standards are according to client specifications.
• Ensure the implementation and maintenance of food Safety management systems/protocols to ensure adherence to legislative requirements and sound food preparation practices.
• Monitor raw product yields regularly to ensure maximum product output according to raw material specification and service level agreements with suppliers.
• Monitor the thawing process to ensure the raw materials needs from freezer to production are accurately issued for daily production.
• Monitor that stock rotation is carried out on a daily basis (FEFO and FIFO).
• Continuously monitor the food production lines to ensure adherence to production plan and Box Time.
• Report any raw material/stock shortages timeously in order to avoid deviations from customer specifications and service failures.
• Where deviations are unavoidable, liaise with the Commercial department/Key Account Manager to seek specification deviation approval from customers before the implementation of such deviations.
• Put deviation procedures in place for the Production Teams to limit penalties and delays.
• Plan and implement the most efficient and effective Shift System in line with Flight Schedules, Production Plan and customer needs and eliminate unnecessary Overtime.
• Set, implement and monitor performance of the Production team in line with company objectives.
• Implement and maintain company disciplinary and take corrective action, where necessary.
• Implement and action reasonable additional instructions from time to time.

Financial:

• Initiate and incorporate cost-saving initiatives into departmental budgets and control departmental expenditure within approved parameters.

SAP Production Planning:

• Validate and audit Production orders issued to production by systems and planning against figures (control sheets) and menu specifications.
• Validate quantities of meals produced before the production orders are confirmed.
• Monitor that sequence of production order confirmation is maintained.
• Monitor and audit stock consumption on SAP (daily spend analysis report).
• Verify stock reservation against stock transferred to Production by Stores department.
• Communicate with Stores Team leader for any queries and stock reversals.
• Confirm stock availability according to stock cycle changes to ensure smooth production according to the menu specification.
• Continuously monitor the reservation process to ensure adherence to the set time gates.
• Ensure all source documents are stored according to internal control requirements.
• Participate and ensure all stock take procedures are followed.
• Ensure that all BOMS (correct unit of measure, pricing and deviation) are updated before production orders are confirmed.
• Coordinate SAP training for all managers to ensure effective and efficient use of the system.
• Coordinate other production-related projects.
• Assist in validation material requirements and interpretation of recipes in order to ensure proper stock consumption.
• Ensure that stock rotation is carried out on a daily basis (FEFO and FIFO).
• Monitor SAP wastage report and liaise with QA on measures to reduce wastage.
• Set annual scorecard & targets and ensure understanding and alignment by team members.
• Enhance team spirit and identify issues to be addressed.
• Review team performance vs. scorecard and targets.
• Review individual performance vs. scorecard and targets.
• Conduct regular, ongoing feedback on performance.
• Initiate and manage own development.
• Conduct training needs analysis for teams to identify gaps.
• Coach team members and provide ongoing support.
• Adhere to and ensure sub-ordinates adherence to all guidelines related to Security, SHE and operational policies and procedures.
• Issue, control and ensure use of protective/hygiene clothing.
• Ensure reporting, investigation, documentation and action of safety incidents.
• Assign work and monitor the adherence by service providers according to the scope of work as determined in service level agreement.
• Comply with all food safety management requirements.

Job Requirements:

Education Level:

National Diploma in Hospitality Management or similar qualification.

Experience:

• Minimum Five (5) years’ experience in a Mass Production Environment.
• Minimum Five (5) years as a Sous Chef or 3 years as a Head Chef.
• Minimum 3 years in airline catering.
• Food Safety Management experience.
• SAP experience.
• Proficient in Microsoft Office applications (Word, Excel, Power Point and Outlook).
• Excellent communication (Verbal & Written).
• Must have strong analytical problem-solving skills.
• High attention to details.
• Strong reporting skills.