Summary You are required to have experience working in the F&B industry and have a proven track record in your area of specialization. Duties and Responsibilities Prepare Mise-en-place and food items in accurate and standard portion and quantities. Prepare meals as directed and according to recipe, menu specification and expected standard. Attend to any last-minute additional meal order or menu changes due to flight delay. Assist Sous Chef and Production Chef during Food Presentation. Ensure all prepared food is properly labelled with Day Sticker. Ensure meals are prepared according to Work Order timings and are blast chilled accordingly. Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department. Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use. Ensure staffs adhere to safety rules and regulation practices. Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules. Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff. Monitor and check staff attendance against roster and work schedule. Minimize wastage and optimize stock level of raw materials and ingredients. Monitor stock level of raw materials and products in the cold room or freezer. Submit wastage and spoilage report to Production Chef. Check and ensure weight of meals is prepared to specifications. Plan and order dry store items ahead actual requirement. Conduct daily cold room/freezer/equipment inspection. Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities. Undertake any other duties assigned by immediate superior. Conduct daily cold room/freezer/equipment inspection. Ensure compliance with all workplace safety, security, and health policies and procedure Perform any ad-hoc duties as assigned by the reporting manager or d