Production I Portioning Supervisor(GCAT(MNL)-2024-87)

Are you ready to step into the kitchen and unleash your culinary talents as an essential part of our team! As Portioning Supervisor, 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: 

• Supervise the over-all hot portioning section of the Production Department.
• Responsible for the flight load information management activities and tasks as well as ensure the timely portioning and loading of all hot meals.
• Implement GCSC food safety policies and procedures, ensuring HACCP (CCP5) and Good Manufacturing Practice (GMP) compliance.
• Ensure that food quality is consistent with company and audit standards, by conducting frequent quality checks of portioned hot meals to ensure that the kitchen is providing meals base on standard. 
• Ensure that operations and daily activity schedules are in place and implemented on a timely manner based on consistent work production matrix.
• Recommend as appropriate improvements in equipment, operating procedures and working conditions subject to review and approval of management.
• Supervise the time which includes overseeing the roster practices, recruitment activities, conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce
• Communicate any information to Sous Chef, Executive Sous Chef and/or Production Manager regarding any operational issues that might affect the Department and its team members.
• Ensure that all kitchen workers meet safety and sanitation standards set by the Company and/or airline customers

Qualifications: 

Has 1-2 years’ work experience in restaurant or hotel industry. At least High School education 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.