| Job Location | Sharjah |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Not Mentioned |
| Functional Area | Not Mentioned |
?Degree in Hotel and Restaurant Management or equivalent preferred.?Have an in-depth understanding and working experience with HACCP, GMP, ISO standards and lean six sigma systems.?A minimum of 10 years working experience as a Sous Chef in an in-flight catering unit handling 30,000+ meals per day out of which 3+ years should have been in a Food Production Planning position.?Managing F & B food offering experience is an added advantage.?Considerable technical knowledge of food production from different kitchens e.g. butchery, dishing and cold as well as logistics and supply chain management industry best practices from an ERP/SAP perspective is required.?Awareness of industry leading Kitchen Automation and equipment?s.?Possess management principles and practices including budgeting, procurement and supervision.?Excellent time management and organisational skills with the ability to work under pressure.?Possess strong interpersonal skills and have the ability to work effectively across all levels in a diverse and multi-cultural environment.
Keyskills :
Making Travel Special is about knowing what customers want. We recognise that by serving our customers, were also serving their customers. Thats why we talk about the promises our customers make. In this way, we delight our customers and their passengers, even as we continue to challenge ourselves to become the most admired provider in the world.
We treat customers like they are our guests. And because they expect food to be good and wholesome, we maintain the highest global quality assurance standards. Whats more, our teams of experienced, dedicated professionals go the extra mile to provide innovative, efficient and reliable services for every single one of them.
Over the years, weve become a global player. In the coming decades, well continue to transform our industry by staying true to our core values.
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