Design and specify the menu dishes for the client airlines various service classes (first, premium, executive and coach)
Ensure the selection of wines, liquors champagnes, beverages and aperitifs.
Ensure quality control food tasting during meal production process
Calculate volume of raw materials for each specified ingredient.
Specify the raw ingredient in any menu item and calculate the volume requirement to support the daily production levels
Identify from among global suppliers the most cost effective raw material sources that can satisfy volume and quality catering standards
Implement menu variations for the different flight routes with scheduled monthly and quarterly variations.
Meet with major raw food suppliers on a global scale as required.
Should have strong leadership, company and managerial skills
Should have complete and thorough culinary expertise
Strong ability to go into multitasking and high pressure work
Above average computer and internet literacy
Outstanding communication and interpersonal skills
A bachelors degree in Culinary Arts is essential
5-8 years as Executive chef in a large hotel or restaurant is preferred
Having a certificate from a prestigious gourmet or culinary association like the American Culinary Federation gives an edge.