Part I: Role

Leadership and Image:

• Leadership by example promoting corporate values,
• Driving positive morale of the whole team,
• Delegate responsibilities and set realistic objectives to Catering staff
• Ensure all work is coordinated and executed in line with ADEN strategic regional planning,
• Self-motivated, results orientated and performance driven,
• Values the importance of working with integrity and utilizes best ethical business practices,
• Winning and Cooperative Attitude
• Dress professionally to Aden Services policy.
• Cooperative to all levels of the ADEN organization
• Knowledge of all corporate policies and procedures, regulations and line of authority, in everyday business practices and especially while hold operation meetings with clients.

Part II: Responsibility

Key tasks:
• Must cover the required shifts to effectively serve the client, i.e. all meal periods, Breakfast – Lunch - functions and events, etc.…
• Must assist in the development of all standardized recipes for all menu items and oversee and perform all production and preparation of food products to ensure the very best in taste and quality of the product for our guests.
• Must maintain a “hands-on” approach and to be involved, in all areas of the operation, and active part of the preparation of each product served and is to ensure “only” the highest quality product is presented to the client.
• Ensure that Food Safe Practices are strictly adhered to in order that all products served is of the highest quality.
• Must follow the “first in and first out system” for product rotation with a color-coded label system.
• Assist team in cleaning duties of the kitchen and dishwashing needs, in addition to daily duties.
• Is responsible to ensure that consistent training methods are used and implement an effective apprenticeship program, to train all interested candidates to achieve success in the culinary field, by rotating students and cross training as per the national apprenticeship requirements.
• Must lead the team by example and keep a positive atmosphere within the kitchen at all times.
• Is responsible to communicate all maintenance concerns and issue work orders to the client’s maintenance team.
• Must be fully knowledgeable of the safe and efficient operation of all equipment in the Food Service area of operations.
• Must have taken and passed a LEVEL 2 Food Safe Program and be able to pass on all necessary information and to ensure that safe food practices are employed at all times by all members of the Food Service Team.
• Ensure that all employees of the Food Service Team are fully knowledgeable about all equipment and the proper safe use of all kitchen and service equipment.
• Maintain a positive and upbeat attitude in order to provide excellent customer service.
• Ability to react calmly and effectively in emergency situations.
• Knowledge of CPR and emergency medical procedures
• Ability to provide positive customer service
• Excellent oral and written communication skills
• Should have 2-3 years’ experience as an Executive Chef or a Sous Chef or as a Chef de Partied with the ability to provide and maintain supervision over food production for up to 500 people.
• Must have Chef Certification from a recognized institution to qualify for the position.
• Must current certificates in standard first aid, and WHMIS as well as keeping them updated as needed.
• Must have experience designing, implementing and organizing menus in an ala Carte, buffet, banquet, and institutional formats.
• Position requires knowledge of extensive computer operations, including and not limited to Microsoft excel, word, PowerPoint and outlook.
• Must have a complete understanding of inventory control and cost control systems.

QHSE Management:
• Must have a complete understanding of the proper use of all cleaning chemicals in the Food service areas of operation, and understand the safety precautions necessary while using these products. One must have a complete understanding of WHIMIS and the Hazard Identification Program and apply this knowledge in your day-to-day work.
• To ensure the catering venues of each site are operating accordance to QHSE policies and standards of the company.
• Must ensure regular quality checks and audits are performed.
• To ensure that the right amount of products and the correct equipment are used for the activities.
• Ensure high level of personal hygiene and follow the uniform standard set by the company, good health check for each staff, maintain the personal data folder in camp office.
• Cooperate with client; make the EHS audit and monthly health check.
• It is forbidden to use or be under the influence of drugs or alcohol on any project site, all employees are subject to prescreening, random testing and post incident testing. Test failure at any stage will result in removal from site.

HR/ADM/FIN Operations:

• Manage effective communication with clients, staff and ADEN senior management.
• Assist HR management and advise staff, scheduling,
• Assist with train programs for the new staff in order to make them operational ready as soon as possible (set up training policies)
• Regularly attends Team Meetings.
• All employees have the right and the duty to refuse and not participate in any unsafe work practices
• To work accordance to the employee handbook set by the company.

Part III: Reports & Deliverables:

• Complete daily kitchen log and prepare crossover report for cross shift so that there will be no change in service between shifts due to lack of communication.
• Assist in completing the monthly inventory Assist and provide input to the Executive Chef for an interesting and exciting 5-week cycle menu,
• Fulfill all the needs of budget target food cost in order to achieve a cost effective food service operation.

• English communication 4 skills
• Chinese speaking (preferable)
• Ability to manage and control other members of kitchen staff
• Ability to provide consistent food quality
• Ability to cook delicious meals with consistency
• Willingness to put in long hours & flexible working hours at work, with the length of time depending on the particular establishment
• High level of creativity and reliability