Job Description:
- Culinary Operations & ProductionAssist the Executive Chef in planning, organizing, and supervising daily food production for airline and institutional catering.
- Ensure timely execution of menus as per airline specifications, portioning standards, and service timelines.
- Maintain consistency in taste, presentation, and quality across all meals produced.
- Monitor production volumes based on flight schedules and operational requirements.
- Food Safety, Quality & ComplianceEnsure strict adherence to food safety, hygiene, and sanitation standards including HACCP, FSSAI, and airline regulatory requirements, consistent with existing TajSATS kitchen standards.
- Implement and monitor SOPs related to food handling, storage, labeling, and temperature controls.
- Support internal and external audits and ensure timely closure of audit observations.
- Team Leadership & People ManagementSupervise Sous Chefs, Junior Sous Chefs, and kitchen associates across shifts.
- Provide on-the-job coaching, skill development, and performance feedback to kitchen teams.
- Ensure discipline, grooming, attendance, and adherence to company policies on the shop floor.
- Plan manpower deployment efficiently to meet operational demands.
- Operations & Cost ControlAssist in controlling food costs through effective yield management, wastage control, and portion discipline.
- Monitor raw material usage and coordinate with stores and procurement teams for smooth supplies.
- Support menu engineering initiatives aimed at cost optimization without compromising quality.
- Stakeholder CoordinationCoordinate closely with Operations, Flight Kitchen, QA, Stores, and Logistics teams.
- Act as the point of contact for kitchen execution during Executive Chef's absence.
- Support implementation of new airline requirements, menu changes, and service enhancements.
- Health, Safety & Workplace StandardsEnforce TajSATS workplace safety, hygiene, and PPE standards within kitchen operations.
- Ensure a safe working environment by proactively identifying and mitigating operational risks.
Major Areas of Responsibility
- Strong knowledge of Indian and international cuisines relevant to airline catering.
- Sound understanding of large-scale food production systems and menu execution.
- High level of awareness of food safety, hygiene standards, and regulatory compliance.
- Strong leadership, communication, and team management skills.
- Ability to work under pressure and meet tight operational timelines.
Qualifications and Experience
- Degree / Diploma in Hotel Management or Culinary Arts from a reputed institute.
- Minimum 10–15 years of culinary experience, with at least 3–5 years in a Sous Chef.
- Prior experience in airline catering, large-scale production kitchens, luxury hotels, or industrial catering preferred.
Language Proficiency
Should be fluent in both English and Hindi
Working Conditions:
- Fast-paced production environment
- Requires flexibility in working hours, including weekends and holidays
- Adherence to strict hygiene and safety protocols
