Head Chef / Pastry Chef / VIP Lounge Chef

About the role

The position oversees culinary planning, execution and quality for cold meals, VIP lounge service and pastry production. It combines kitchen leadership with strict food‑safety and cost‑control responsibilities.

Key responsibilities

• Assist in daily production planning, supervise meal preparation and presentation, and conduct visual quality checks.
• Ensure compliance with HACCP, ISO and hygiene standards, perform random audits and enforce PPE use.
• Control food costs by managing inventory, reducing waste and monitoring performance metrics.
• Supervise and train sous chefs, chefs de partie and kitchen staff, handling scheduling, grooming and grievance management.
• Coordinate with purchasing, logistics, QA and dispatch teams for VIP flights, special orders and new menu rollouts.

Required profile

• Strong knowledge of health & safety, food safety, aviation security and energy management standards.
• Ability to be punctual, well‑dressed, and maintain high grooming standards.
• Commitment to delivering right‑first‑time results and fostering teamwork.

Required skills

• Experience with HACCP and ISO food‑safety protocols.
• Proficiency in inventory management and waste‑reduction techniques.