Butcher I

Produce according to production plans and specifications food components for all airlines, VIP customers,s and non-airline to be in compliance with set standards in quality, hygiene, productivity, and guest satisfaction. Train and guide junior staff to ensure standards are met and exceeded.

Accountabilities

1    Ensure the food produced is of sufficient quality to deliver customer satisfaction as judged by the meal tasting panel’s statistical analysis of customer feedback.
2    Follow instructions from senior chef relating but not limited to food hygiene, productivity, and HACCP
3    Liaise with relevant sections within the department to ensure effective communication and productivity.
4    Work with the HSEQ officers to ensure that the levels of food hygiene within the operation at least meet or exceed regulatory and customer requirements.
5    Follow and report where necessary discrepancies in recipes to ensure maintaining accurate recipe data to allow accurate cost data to be provided to Etihad Airways and other customers.
6    Participate as required in menu presentation and workshops to support EAS Caterings’ role within the Etihad menu development process and EAS Catering Food Services department in other revenue streams.
7    Ensure safety guidelines are followed and machinery is used in the correct way and report any issues to relevant persons

Education & Experience

• Qualification & Education: Secondary education and formal catering certificate or apprenticeship from recognized international institutes.
• Experience: Minimum 2 years of international experience in hotel & catering, preferably in in-flight catering and/or food processing/manufacturing.