The LSG Group is the world’s largest provider of onboard services. It has presence in 211 airports in 50 countries. In 2018, the companies belonging to the LSG Group achieved consolidated revenues of approximately € 3.0 billion.Job Description

We are looking for a Chef to join our team and prepare delicious meals for our customers.
The incumbent will be responsible for studying recipes, setting up menus and preparing high-quality dishes.
You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
Also, you should be familiar with sanitation regulations. Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

Ensure food is prepared in line with standard recipe cards.
Preparation lists are completed in a timely manner.
Mise en place to be completed as outlined in the kitchen operation handbook.
Finished plates served in line with guidelines set out in the standard recipe cards.
Meals are served within reasonable timeframes.
Receive and store all food as outlined by company and airlines.
Always portion, plate, and serve food according to hygiene and safety principles and procedures in a time efficient manner.
Ensure no cross contamination occurs within the kitchen.
Ensure kitchen is cleaned at the end of service periods.
Report any shortages in stock to appropriate employees.
Always maintain good personal hygiene.
Always maintain a clean workstation.
Greet and provide a high level of customer service to members, guests, visitors, and fellow employees.
Effectively manage all complaints.
Adhere to the weekly staff rota and ensure punctuality.
Adhere to all staff and company policies.
Actively participate in training related to role.

Requirements

At least 3-5 years of experience cooking in a high-volume institutional catering environment preferred.
Culinary degree or cooking certification preferred.
Must have demonstrated culinary experience in sauce preparation, stock preparation, garnish, and menu breakout.
Ability to prepare entrees for all airlines.
Understanding of various cooking techniques.
Ability to understand and complete recipes.
Understanding of HACCP compliance.
Extensive knowledge of safe food handling practices skills in proper use of cutlery, kitchen equipment and machinery.
Knowledge of proper sanitation of workstation.
Full compliance with all LSG rules and processes.
Flexibility and the ability to react to changing priorities.
Good communication and interpersonal skills.
Strong organizational skills.

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9jabook

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The LSG Group is the world’s largest provider of onboard services. It has presence in 211 airports in 50 countries. In 2018, the companies belonging to the LSG Group achieved consolidated revenues of approximately € 3.0 billion.Job Description

The Commis Chef is an entry-level position in the kitchen brigade, responsible for assisting in the preparation, cooking, and presentation of food.
This role involves working under the supervision of senior chefs, learning various kitchen operations, and ensuring a high standard of hygiene and safety.

Responsibilities
Food Preparation:

Assist in the preparation of ingredients for cooking, including washing, peeling, and chopping vegetables, and cutting meat.
Measure and mix ingredients according to recipes and chef instructions.
Prepare basic dishes and sauces under the guidance of senior chefs.

Cooking:

Assist in the cooking of food items, ensuring proper techniques and recipes are followed.
Monitor food quality and ensure it meets the established standards.
Assist in plating and garnishing dishes before serving.

Kitchen Operations:

Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas.
Assist in receiving and storing deliveries, ensuring proper stock rotation.
Follow food safety and hygiene standards at all times.

Learning and Development:

Observe and learn from senior chefs to develop culinary skills and knowledge.
Participate in training sessions and workshops to enhance cooking techniques and culinary expertise.
Seek feedback and apply it to improve performance.

Team Collaboration:

Work collaboratively with other kitchen staff to ensure smooth kitchen operations.
Communicate effectively with team members and supervisors regarding tasks and responsibilities.
Assist in other kitchen duties as needed, including cleaning, dishwashing, and waste disposal.

Qualification and Experience

High school diploma or equivalent. Formal culinary training or certification from a recognized culinary institution is preferred.
Previous experience in a kitchen or food service environment is an advantage but not required.

Skills:

Basic knowledge of cooking techniques and food preparation.
Ability to follow recipes and instructions accurately.
Good communication and teamwork skills.
Strong attention to detail and commitment to quality.
Ability to work in a fast-paced environment and handle multiple tasks.

Physical Requirements:

Ability to stand for extended periods.
Ability to lift and carry heavy ingredients and equipment.
Manual dexterity for handling kitchen tools and equipment.
Ability to work in a hot and busy kitchen environment.

Work Environment:

Fast-paced kitchen environment.
Shifts may include early mornings, late nights, weekends, and holidays.
Exposure to heat from stoves and ovens, as well as potential hazards such as sharp knives and hot surfaces.

Written by

9jabook

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