Chef De Cuisine, F&B Airports

Emirates Flight Catering (EKFC) is seeking an experienced and passionate Chef de Cuisine to join our Airport Lounges team at one of our largest and most dynamic production facilities, responsible for delivering consistent, high-quality, large-scale meals.

The role is responsible for directing and overseeing culinary operations in allocated kitchens within Emirates premium airport lounges and ensures exceptional dining experiences for First & Business Class passengers. The job holder will be in-charge of all aspects of kitchen management, including involvement in menu creation, quality control, team leadership, and operational efficiency. This role will also support the Executive Sous Chef in driving innovation, maintaining the highest standards of food quality and presentation, and ultimately shaping the gastronomic reputation of EK’s lounge offerings.

• Oversee and optimize allocated kitchen operations in EK airport lounges to ensure seamless coordination, efficiency, and strict compliance with policies, procedures, and regulations, resulting in rigorous quality control, consistent portion sizes, high presentation standards, and adherence to food safety practices.
• Drive the development and effective implementation of innovative à la carte and buffet menus for First & Business Class lounges, setting new standards in airport dining by proposing new dishes, training the team on advanced plating techniques, and conducting daily tasting panels to ensure consistent, world-class quality and presentation across all dishes.
• Lead and mentor a large, diverse culinary team, including Sous Chefs and kitchen staff, by conducting regular performance evaluations, implementing comprehensive training programs, and creating a positive work environment, resulting in enhanced creativity, efficiency, and teamwork.
• Strategically manage kitchen resources to optimize efficiency and minimize waste while maintaining premium quality, developing and implementing cost-reduction strategies that preserve the luxury dining experience and ensuring collaboration with all EKFC stakeholders for the availability of high-quality, innovative ingredients and supplies.
• Guide the team to practice safety and quality Standard Operating Procedures (SOPs) to proactively reduce workplace-related accidents and maintain exemplary KPI scores, ensuring strict adherence to all relevant health, safety, and food hygiene regulations and setting the benchmark for airport lounge kitchens.
• Address high-level customer feedback by investigating issues and implementing corrective actions, while collaborating closely with F&B Service and EK staff to ensure seamless service delivery and exceptional guest satisfaction.
• Oversee the preparation, updating, and maintenance of detailed recipe sheets and buffet specifications for all lounges, and provide comprehensive reports on kitchen performance, challenges, and improvement initiatives to senior management, ensuring informed decision-making and continuous enhancement of kitchen operations.
• Collaborate with the Executive Sous Chef to incorporate innovative ideas into menu offerings by staying at the forefront of global culinary trends, positioning EK lounges as leaders in airport dining, and champion lean manufacturing principles to reduce waste and improve efficiency, thereby setting new standards in the industry.

• Bachelor’s degree or equivalent in Culinary Arts, Hotel Management, or related field.

• Minimum of 8 years’ of progressive culinary experience in luxury hospitality environments, with at least 3 years in a leadership role
• Proven track record in high-volume, high-quality food production environments
• Demonstrated experience in menu development, cost control, and kitchen management for multiple outlets
• Extensive knowledge of international cuisines and current culinary trends, with an in-depth understanding of food safety regulations, HACCP principles, and proficiency in kitchen management software and inventory control systems.
• Experience in budgeting, financial management, and effective kitchen operations.

• Ability to lead, inspire, and develop a…