Job Description

Welcome to a workplace where everyone passionately believes in one purpose!

Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters.

With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America.

At GCG, we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment.

Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region.

Job Title: Airport Dining Head Chef – Airport Dining Outlets

Location: BGI

Reports To: Airport Dining Manager

We are seeking an experienced and dynamic Airport Dining Head Chef to oversee multiple airport dining outlets. The ideal candidate will be a culinary leader with a proven track record of managing high-volume operations while delivering exceptional food quality and ensuring customer satisfaction. This role demands strong leadership, excellent organizational skills, and a commitment to upholding the highest standards of food safety, cleanliness, and operational efficiency.

Key Responsibilities:

1. Food Quality and Menu Management:

• Design, develop, and implement diverse menus tailored to the unique needs of airport dining outlets, ensuring a balance of innovation and consistency.
• Maintain the highest standards of food quality and presentation to meet and exceed customer expectations.
• Monitor and address customer feedback to continually refine and improve menu offerings.

2. Food Safety and Compliance:

• Ensure strict adherence to all local, country, and international food safety guidelines and hygiene standards.
• Maintain compliance with HACCP principles and ensure all operations align with these standards.
• Conduct regular inspections to maintain compliance with health and safety guidelines.
• Be responsible for internal and external audits related to food safety.
• Implement and enforce protocols for proper food storage, handling, and rotation (FIFO) to minimize waste and ensure freshness.

3. Operational Management:

• Oversee day-to-day kitchen operations across multiple outlets.
• Develop and maintain production planning to ensure all items are available for sale every day.
• Develop and maintain detailed cleaning schedules to ensure all kitchen areas meet cleanliness standards.
• Conduct regular inventory counts and manage stock levels to avoid shortages or excess.

4. Staff Management:

• Recruit, train, and mentor a team of chefs, cooks, and kitchen staff to ensure high performance and skill development.
• Create and manage staff schedules, ensuring optimal coverage while controlling labor costs.
• Foster a positive and motivational work environment to encourage teamwork and staff retention.

5. Financial and Budget Management:

• Maintain budgeted food cost markers and implement cost-control measures.
• Monitor and analyze financial performance, identifying opportunities to enhance profitability.
• Collaborate with the procurement team to source high-quality ingredients at competitive prices.

6. Leadership and Communication:

• Act as the primary point of contact between kitchen staff, management, and other departments.
• Lead by example, demonstrating professionalism, creativity, and a commitment to excellence.
• Communicate clearly and effectively to ensure seamless collaboration across all operations.

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a high-volume, multi-outlet setting.
• Culinary degree or equivalent professional experience.
• In-depth knowledge of food safety regulations, HACCP principles, kitchen operations, and inventory management.
• Strong leadership and interpersonal skills with the ability to motivate and develop teams.
• Exceptional organizational and multitasking abilities.
• Financial acumen, including experience managing budgets and controlling food costs.
• Flexibility to work in a fast-paced environment with fluctuating demands.

Working Conditions:

• Fast-paced, high-pressure airport environment.
• Flexible schedule, including weekends, holidays, and early or late shifts as required.
• Standing for extended periods and occasional lifting of heavy objects.

Benefits:

• Competitive salary with performance-based incentives.
• Opportunities for professional growth and development.
• Employee discounts at airport dining outlets.

How to Apply:

If you are a passionate and results-driven culinary professional ready to take on the challenge of managing diverse dining experiences, please submit your resume and cover letter to GCG BGI.

Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!