Culinary Supervisor

3 weeks ago

Glasgow, Glasgow City, United Kingdom dnata Catering UK Full time
Job Overview

Company Background

dnata Catering UK is a prominent provider of air and travel services, specializing in ground handling, cargo, travel, and catering solutions across numerous airports worldwide. Our commitment is to enhance the travel experience through exceptional in-flight hospitality and innovative culinary offerings.

Role Purpose:

The Culinary Supervisor plays a vital role within the Hot Kitchen team, ensuring that all tasks are executed according to daily operational schedules while adhering to Health and Safety and Food Hygiene standards.

Key Interactions:

Internal: Head Chef, General Assistants, various departments, Operations Manager

External: Clients, Environmental Health Officers, Auditors

Responsibilities:

  • Gathering daily worksheet schedules from designated locations
  • Retrieving ingredients from storage in preparation for cooking
  • Decanting food items as per established training
  • Preparing meals in accordance with operational schedules and client specifications
  • Labeling all prepared dishes according to guidelines and ensuring proper storage
  • Cooking food items to meet airline or company standards
  • Ensuring all products are prepared, labeled, and stored appropriately
  • Minimizing food waste and accurately recording any wastage
  • Utilizing ingredients in accordance with 'Use By' dates to prevent spoilage
  • Checking portion sizes to avoid over-serving and reporting any necessary substitutions
  • Assembling meals to meet airline specifications while verifying weights and product accuracy
  • Maintaining high standards of personal hygiene
  • Recording temperatures in compliance with company protocols
  • Adhering to Food Hygiene practices consistently
  • Completing due diligence documentation as required
  • Upholding security measures to protect equipment, personnel, and inventory
  • Conducting regular housekeeping tasks
  • Following fire safety procedures diligently
  • Practicing cleanliness throughout the cooking process
  • Monitoring and recording temperatures as necessary
  • Complying with safe working practices as outlined in Health and Safety training
  • Being knowledgeable about fire safety protocols
  • Utilizing personal protective equipment consistently
  • Using cleaning chemicals correctly
  • Following proper manual handling techniques
  • Maintaining security awareness and adhering to security training
  • Effectively communicating any issues or concerns to the appropriate manager
  • Actively participating as a team member within the Hot Kitchen
  • Identifying and reporting any non-compliance issues to the responsible individual and escalating if necessary
  • Assuming the Head Chef's responsibilities in their absence to ensure smooth kitchen operations

This list is not exhaustive and may include additional reasonable duties as assigned by the line manager.

Qualifications:

  • City and Guilds or BTEC qualification in professional cookery
  • A minimum of 2 years' experience in a professional kitchen environment
  • Proficient in computer usage
  • Strong communication skills across all levels
  • Attention to detail and precision
  • Understanding of health and safety regulations
  • Basic Food Hygiene Certification
  • Methodical and logical approach to tasks
  • Basic Health and Safety certification - Working Safely level

Demonstrated Behaviors:

Exhibit behaviors that align with company values, including:

Respect, Honesty, Integrity, Customer Focus, Cost Efficiency, Growth Mindset, Continuous Improvement, Team Collaboration, Proactive Action

Core Competencies:

  • Expertise Development
  • Idea Generation
  • Interpersonal Skills
  • Team Collaboration
  • Timeliness
  • Standards Maintenance

Unique Aspects of the Role:

The Culinary Supervisor is an integral part of a dedicated team, reporting directly to the Head Chef and responsible for crafting airline meals that meet customer specifications. This role requires working under tight deadlines while ensuring culinary excellence and compliance with necessary documentation. It offers a creative opportunity to suggest improvements while receiving guidance from the Head Chef. While there is no direct budget or personnel management responsibility, collaboration with team members and colleagues from other areas is essential.

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