• Issuing of food
• Quality and presentation of food and beverage products
• Condition and cleanliness of facilities and equipment
  1. Develops training material in accordance with the company guidelines and implements training plans.
  2. Assists with daily briefings and other meetings as needed to obtain optimal results.
  3. Participates in production as necessary in accordance with the requirements and practices of the pastry & kitchen sections.
  4. Handles administrative works and keeps up-dated files on the following matters:
• Recipes
• Standards
• Trainings
• Meetings
  1. Monitors the stocks of all food, beverage, material, and equipment and ensures that service requirements are met.
  2. Monitors local competitors and compares their operation with his/her section.
  3. Ensures that all employees report for duty punctually always wearing the correct uniform and name badge.
  4. Performs related duties and special projects as assigned.
1. All LAT Data is confidential.
1. LAT staff is to:
   1. Perform other duties as requested by immediate Superior within the scope of his/her function.
   2. Abide by and implement Quality Management System (Policies, Processes, Procedures, Work Instructions and in particular Service Level Agreements with LAT customers).
   3. Follow Health & Safety Policies and Procedures.
   4. Respect colleagues, co-workers, superiors, and individuals, and present a positive image of LAT within the community.
   5. Contribute effectively and pro-actively to the continuous improvement of LAT through suggestions, teamwork, and involvement.
   6. Abide by legal and regulatory requirements
   7. Perform the required services in a customer oriented and cost-effective manner

Reporting Line

1. Reports To (Administrative):

Lounge Manager

1. Reports To (Operational):

Hospitality Manager

Scope of Work

The Head Chef oversee all kitchen staff, food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. Most of their time is spent outside of the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting, and financial planning, and participating in business development. He/she also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.

Duties, Responsibilities & Authorities

Duties & Responsibilities:

1. Manages all functions of the Kitchen production of his/her specific dishes to achieve the optimum departmental profit.
2. Manages all functions of the kitchen production of his/her specific dishes to achieve the optimum quality level of food production.
3. Controls and analyses, on an on-going basis, the level of the following:

Dynamics

1. Within the Division:
   1. Hospitality Department
2. With other Sections/Departments:

Qualifications

1. Education & Experience (No. of years):
   1. Certified Chef de Cuisine designation or Culinary Arts Diploma is required.
   2. Must have proven experience as a Chef, Cook, Catering Manager or equivalent.
   3. Knowledge of FOODSAFE, workplace hazardous materials and first aid is generally required.
   4. Minimum of 8 years experience in a similar position in the hospitality field.
   5. Airport Lounge experience (is a plus).
   6. Experience in providing high end quality in customer service and products to prestigious client(s).

Knowledge, Skills, Abilities Required (Languages, Computer literacy, etc)

1. Exceptional proven ability of kitchen management
2. Ability in dividing responsibilities and monitoring progress
3. Outstanding communication and leadership skills
4. Up to date with culinary trends and optimized kitchen processes
5. Good understanding of useful computer programs (MS Office, restaurant management software, POS)
6. Credentials in health and safety training
7. Degree in Culinary science or related certificate
8. Computer literate (Office Word, Excel, PowerPoint).
9. A good understanding of all regulatory and recommended procedures that relate to the airport environment.
10. Flexible to work on various shifts (days, evening, nights, weekends, and holidays).
11. Ability to follow processes and procedures and apply flexible approach when required.
12. Ability to stand on their feet for long periods of time and willing to take on extra shifts if requested by management.
13. Maintaining a high level of discipline regarding grooming and attendance.
14. Willing to travel outside Lebanon for training and supervision.
15. Understanding of food quality and presentation.
16. Previous experience working in an aviation environment is desired.

Other Characteristics (Working Conditions, Physical efforts, Tools, Special attire, etc)

1. Full-time with rotating shifts
2. On-call duties are required as the lounge operates 24/7.

Cairo Airport