Souse Chef – Lounge

Role Objective

Facilitate in the daily production and presentation of meals in the Oman Air Lounges within the set standards and applicable

regulations and Plan and design menu to meet customer profile.

Duties and Responsibilities:

Ensure that designated responsibilities are executed in accordance with applicable regulations and standards of Oman

Air.

1. Shall comply with laws, regulations and procedures of the State of work location.

2. Plan/design and conduct menu presentations as and when required.

3. Monitor and control all aspects of the production of food and ensure that standards are maintained.

4. Ensure quality and presentation of all food products are in accordance with the specifications.

5. Train and supervise kitchen staff to meet with food safety standard requirement.

6. Ensure production targets are met in accordance with the operational requirements.

7. Update menu files and advise kitchen team of any changes.

8. Ensure inventory/records food products and lounge equipment is maintained.

9. To ensure hygiene standards are maintained throughout the Lounge.

10. Ensure that all ISO standards applicable to the section are always followed with records maintained.

11. Report any malfunctioning of equipment's to Lounge Manager.

12. Prepare duty rosters, leave roster, attendance and maintain discipline. Ensure that overtime justification forms are

filled for all staff in the section whenever applicable.

Any other job as directed by the Lounge Manager.

1. Perform any other related tasks as assigned by the Management.

KEY INTERACTIONS:

Internal

➢ Prepare all required documentations on day – to – day operations.

➢ All Food Production and Operations Sub-Sections.

➢ Assure cleanliness of working area

➢ Assure that food items quality, hygiene and standard are always adhere.

➢ Coordinate with the Head Chef/ Officer and confirm that catering requirement are available

for an uninterrupted job flow.

➢ Assuring the availability of the correct amount staff to carry out the tasks.

MINIMUM EDUCATION, QUALIFICATIONS & SKILLS

• College Diploma with 2 years' experience in catering skills course
• Or Higher secondary certificate with English and having completed catering skills course with

Minimum 5 – 8 years' experience, in similar position in a flight kitchen or a 4/5-star hotel.

Special Skills & Knowledge:

➢ Knowledge of FOODSAFE, workplace hazardous materials and first aid is generally required

➢ Must have proven experience as any as Chef, Cook, or equivalent via proof of certificates.

➢ Proficient in English (Spoken & Written)

➢ Knowledge of Arabic or an international language will be advantage and desirable

➢ Good management skills Eye for details.

➢ Good, strong and pleasant interpersonal skills

➢ Good communication skills

➢ Ability to work under pressure

➢ Proven ability to work with a team and to follow instruction

➢ A passion to learn and a drive to succeed in a culinary/hospitality career

➢ Proof of completion in a basic food hygiene course

➢ A passion for food and the culinary arts

LEVEL OF HSE:

• This position follows the HSE policies procedure set by the company.

• Demonstrate understanding and awareness of all policies and procedure relating to

health, hygiene and fire safety.

• Familiarize yourself with emergency and evacuation procedure.

• Ensure all security incidents, incidents and near misses are always in a timely manner

and brought attention of the head chef & shift in charge.