Head Chef – Terminal Catering

About the role

The Head Chef will lead the terminal catering kitchen, ensuring high‑quality food production for buffet and live stations. This role combines operational oversight with menu development to meet airline and passenger expectations.

Key responsibilities

• Supervise kitchen and buffet stations, monitoring meal preparation and conducting regular tastings to maintain quality standards.
• Record food wastage, analyse costs, and support menu engineering for financial efficiency.
• Provide technical guidance on raw‑material usage, reheating methods, and hot‑&‑cold buffet techniques while complying with HACCP and ISO 22000 standards.
• Maintain adequate stock levels by coordinating with catering stores and production management.
• Ensure staff hygiene, proper attire, and equipment safety; report faults promptly.
• Assist in menu creation, incorporate passenger feedback, and drive innovation.
• Handle management tasks such as recruitment, payroll updates, inventory control, and supervision of catering events.
• Adhere to health, safety, and security requirements of the company and airport authorities.

Required profile

• Minimum high school diploma plus a 2‑year diploma in Hotel & Catering.
• 5‑7 years of experience in a large catering kitchen with live stations and buffet service.
• Excellent communication and organisational abilities.
• Ability to work in a culturally diverse environment and adapt to a flexible schedule.

Required skills

• HACCP food safety standards.
• ISO 22000 certification knowledge.
• Menu engineering and food cost analysis.