Head Chef

Addis International Catering (AIC) is a leading service provider for prestigious international airlines such as Emirates, Qatar Airways, Egypt Air, Kenya Airways, Saudi and Fly Dubai as well as major global private business jet and VIP charter operators.

The company also provides event and contracted catering and related services to embassies, schools, government and private organizations, businesses and individuals in the local market.

We operate out of Bole International Airport in a state-of-the-art catering facility with easy access to the Airport as well as the city and are currently inviting high caliber candidates to fill in the below vacant position:

Job Summary:

Responsible for the planning, supervising, conducting, and monitoring of the daily preparation, production, and/ or plating of meals according to customers specifications and AIC standards. Assists the entire team in the operation of the section and implements the instruction of the Executive Chef. Head Chef responsible include planning menus, managing stock, overseeing meal presentation, and managing food safety and hygiene.

Education:

• Degree /Diploma/Certificate in Food Preparation.

Work Experience:

• Minimum 5 years relevant supervisory experience in Food/Hotel Industry

Skills:

• Excellent culinary skills and creativity in the development and execution of a variety of dishes from different regions of the world.
• Outstanding organizational and leadership skills for directing and controlling the food production and service teams at the outlet with no or minimal supervision.
• Ability to analyze information and make sound judgement in the forecasting, planning and mobilizing of resources to ensure proper production control.
• Proficient in developing menus according to customer requirements.
• Good English communication skills (ability to read, write, speak, and understand) to communicate effectively with guests, management, and staff.
• Basic computer skills to maintain email communication, prepare and submit periodic reports and make on-line orders as required.
• Familiar and compliant with HACCP principles.
• Ability to deal with internal and external customers and handle feedback professionally.
• A good team player, flexible and willing to work odd hours as the operation may require from time to time.
• Strong commitment to quality, efficiency, and cost control.