Description
The role oversees daily bulk food production for a high-volume airline catering operation, including production planning, rostering, staffing, batch and yield control, dispatch coordination, food safety and HACCP compliance, quality control, stock rotation, wastage and food-cost management, and SOP adherence. The position supervises and trains subordinates, resolves operational issues, supports new recipe and menu development, and coordinates with senior kitchen and planning teams. It requires a Hotel Management or Culinary degree and at least five years of culinary experience, with hotel catering experience in a five-star facility and high-volume or banqueting experience preferred.
