Butchery Supervisor ( CDP level)

Knowledge & Skills
- In-depth food knowledge.
- Ability to control and monitor food standards, production, cost, safety and menu planning.
- Ability to plan and control for manpower scheduling, overtime and in leading and training staff
Min Experience:
- Qualified professional cook in Western Cookery
- Min. 5 years in similar position.
- Ability to communicate to all levels of staff.
- Able to speak English.

Direct Report to: Executive Sous Chef

ROLES & RESPONSIBILITIES:
- Control standards of food quality and preparation procedures, ensuring hygiene standards specified by the company, airlines and health authorities are strictly adhered to.
- Monitor all aspects of food production to ensure airline specifications in terms of presentation, preparation and quality are met.
- Check all food-storage and rotation rules are adhered to and modify practices to achieve adherence.
- Control and direct staff within the flight kitchen to achieve maximum efficiency and ensure they are performing their duties accordingly.
- Check all kitchen equipment is maintained properly and that replacement programs are undertaken.
- Check all kitchen practices are safe and in accordance with company safety regulations
Planning
- Prepare annual budget for kitchen expenses (both direct and indirect expenses), in order to achieve budgetary gross profit through control of expenses and production efficiency.
- Develop new cost effective menus for airlines, thus prepare, direct and control airline menu presentations.
- Continually improve production methods.
- Liaise with Purchasing concerning quality etc. of produce.
- Have in-depth knowledge of HACCP
Employment Tasks
- Select, train, supervise, develop and discipline staff for the maintenance and improvement of professionalism and to enable promotion recommendations

Dental insurance
Gratuity
Life insurance
Medical insurance
Overtime pay
Performance bonus
Travel allowance