Production I Demi Chef-Hot Kitchen (GCAT(MNL)-2024-96)
Are you ready to step into the kitchen and unleash your culinary talents as an essential part of our team! As Demi Chef, you'll be right in the heart of the action, helping to plan daily assignments and ensuring our section staff follow standard recipes with flair.
Responsibilities:
Includes the following; but not limited to other duties that may be assigned from time to time.
- Administer the butchery and fruit and vegetable sections. Assists in ensuring section staff, carries out their work according to standard recipes, systems and procedures.
- Ensure all general workers carry out their respective work assignment in accordance with the preparation list, SOPs and HACCP.
- Maintain cleanliness of each section and the serviceability of all equipment in the section.
- Implement GCSC Food Safety policies and procedures ensuring CCP 2.1, CCP 2.2, SOP 4, SOP 5 and CGMP compliance.
- Communicate any information to the Sous Chef – Tournant, Executive Sous Chef and Production Manager/Executive Chef regarding any operational issues that may affect the department/section.
- Ensure that all butchery and fruit and vegetable team members comply with the food safety and sanitation standards set by the company and/or airline customers.
- Foster teamwork among the section members and conduct coaching and training to motivate the team.
Qualifications:
Education and/or Experience
Graduate of any four-year course or its equivalent in other related courses. Candidate with any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved can also be considered.
Candidate with at least 2 or more years of experience in inflight/airline catering is preferable.
Language Skills: Average skill in both verbal and written communication as well as good understanding of basic business and technical writing. Writes and distributes reports as required.
Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Average understanding of ratio computation, percentage and to draw and interpret bar graphs as well as apply accurate mathematical principles in interpreting the meal specification/menu photo page vis-à-vis airline loading ratio/loading matrix/loading diagram.
Experience & Training: The candidate must have full knowledge of standard and special meal specification matrices as well as interpretation of loading ratio/matrix/diagram. In the same manner, the candidate must at least have 2 to 3 years of experience as preparation staff.
Certificates, Licenses, Registrations (as required): At least basic Food Safety Certificate, No specific licenses or accreditation is critical to the position however person(s) in the position should at least undergo trainings or work shop to upgrade their skills and expertise.
Physical Demands: The employee will be required to exert physical demands on regular basis: lifting loads ranging from 5 kilograms to 20 kilograms at any given time, repetitive use of hand and arm coordination and attention to detail. Employee must also be in good physical well-being, able to handle long distance walking and stair climbing activities.
Work Environment: The typical noise level in the work environment of this position is of moderate notice such as production area with machineries and cutting tools and medium traffic noise. As an essential function of this position, the employee must be able to handle levels of stress satisfactorily and be congenial with other employees, clients, and other counterparts at all times. The candidate must also possess excellent people skills in establishing and maintaining effective working
Working Conditions & Hazards: Occasional exposure to some unpleasant conditions such as noise, dust, heat, poor lighting or ventilation. Occasional exposure to health or accident hazards. Minor accidents are possible.
