Duties and Responsibilities
Food Preparation & Assembly: Assist the Head Chef in prepping ingredients, assembling hot and cold menu items, and maintaining buffet line or à la carte standards.

Station Maintenance: Keep workstations clean, organized, and stocked throughout service according to strict food safety guidelines.

Quality Assurance: Monitor shelf life, rotation (FIFO), and proper storage of all food ingredients.

Kitchen Hygiene & Compliance: Adhere strictly to HACCP, local food safety regulations, and airport security and safety protocols.

Inventory & Restocking: Report inventory depletion to the Head Chef and assist with receiving and storing store deliveries.

Equipment Care: Safely operate and clean basic kitchen appliances and food preparation equipment.

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Qualifications and Experience
Experience: Minimum of 2 years of professional kitchen/culinary experience in a high-volume hotel, restaurant, or lounge setting.

Culinary Knowledge: Solid grasp of fundamental food preparation skills, knife handling, and basic cooking techniques.

Certifications: Current Food Handler Safety Certificate (or regional equivalent standard).

Work Ethic & Flexibility: Ability to work early morning, late evening, weekend, or holiday shifts as governed by flight schedules. Transportjobs

Security Clearance: Must be eligible to obtain required airport access credentials and background clearance.