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ABOUT THE COMPANY

While a recognized name in airline catering, LSG Sky Chefs also supports airlines with a wide selection of related services. These include lounge catering, hospitality, airline consulting, and last-mile logistics. Driven to create unrivalled culinary experiences for people on the go, LSG Sky Chefs offers complete airline catering programs and bespoke food solutions for every price category. These cover everything from premium onboard dining to full-tray menus, meals and snacks.

American in origin, Sky Chefs was founded by American Airlines in Texas in 1942, making it the oldest independent caterer in the world. In Germany, LSG was founded by Lufthansa in 1966 as an independent company. After establishing a strong market presence for Sky Chefs across the United States and Latin America, LSG first acquired a stake in the company in 1993. Already back then, the two companies started to market their airline catering activities under the "LSG Sky Chefs" brand. In 2001, LSG fully acquired Sky Chefs. Since then, LSG Sky Chefs has continued its global expansion primarily through joint ventures and partnerships throughout Asia and Africa. Today, LSG Sky Chefs delivers over 560 million meals a year and is present at 205 airports in 53 countries.

JOB SUMMARY

High school diploma or equivalent. Formal culinary training or certification from a recognized culinary institution is preferred.Previous experience in a kitchen or food service environment is an advantage but not required.Skills:Basic knowledge of cooking techniques and food preparation.Ability to follow recipes and instructions accurately.Good communication and teamwork skills.Strong attention to detail and commitment to quality.Ability to work in a fast-paced environment and handle multiple tasks.Physical Requirements:Ability to stand for extended periods.Ability to lift and carry heavy ingredients and equipment.Manual dexterity for handling kitchen tools and equipment.Ability to work in a hot and busy kitchen environment.Work Environment:Fast-paced kitchen environment.Shifts may include early mornings, late nights, weekends, and holidays.Exposure to heat from stoves and ovens, as well as potential hazards such as sharp knives and hot surfaces.

RESPONSIBILITIES

The Commis Chef is an entry-level position in the kitchen brigade, responsible for assisting in the preparation, cooking, and presentation of food.This role involves working under the supervision of senior chefs, learning various kitchen operations, and ensuring a high standard of hygiene and safety.ResponsibilitiesFood Preparation:Assist in the preparation of ingredients for cooking, including washing, peeling, and chopping vegetables, and cutting meat.Measure and mix ingredients according to recipes and chef instructions.Prepare basic dishes and sauces under the guidance of senior chefs.Cooking:Assist in the cooking of food items, ensuring proper techniques and recipes are followed.Monitor food quality and ensure it meets the established standards.Assist in plating and garnishing dishes before serving.Kitchen Operations:Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas.Assist in receiving and storing deliveries, ensuring proper stock rotation.Follow food safety and hygiene standards at all times.Learning and Development:Observe and learn from senior chefs to develop culinary skills and knowledge.Participate in training sessions and workshops to enhance cooking techniques and culinary expertise.Seek feedback and apply it to improve performance.Team Collaboration:Work collaboratively with other kitchen staff to ensure smooth kitchen operations.Communicate effectively with team members and supervisors regarding tasks and responsibilities.Assist in other kitchen duties as needed, including cleaning, dishwashing, and waste disposal.

REQUIRED SKILLS

Quality control (food production), Cooking, food preparation, Teamwork, Creativity, Hygiene standards (food production), Kitchen management

REQUIRED EDUCATION

Bachelor's degree