A. Assists the Chef de Partie in the planning and issuing of daily work assignments with reference to
the flight schedule and workload.
B. Assists in ensuring section staff, carries out their work according to standard recipes, systems and
procedures.
C. Directs and supervises the section staff in up keeping the work area.
D. Ensures product temperature, segregation of materials received are in accordance with procedural
requirements.
E. Monitors blast chilling and records food temperature in corresponding formats.
F. Assists the Chef de Partie in compiling and submits daily requisition of raw materials and airline
equipment to respective sections and/or department.
G. Releases prepared products and meals requirements and checks completeness to avoid under
and/or over provisioning of the items.
H. Ensures that raw materials are not outdated and secures the quality of the prepared food

Years of Experience:

3 Years

Job Location:

GCAT MANILA

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Production I COOK - Cold Kitchen (GCAT(MNL)-2024-80)

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