JOB SUMMARY:

As the Quality Assurance Chef, you will be responsible for safety and quality of products manufactured on site to agreed quality specifications and standards and delivery of agreed departmental agreement with the airlines. The role is responsible for driving a culture of Quality Assurance across all departments and external customers. In this role, you will ensure steps are in place to improve and ensure Quality and Traceability standards are being always maintained as well as participating in customer audits.
Shifts: 4 on 2 off pattern 2 earlies (05:30 - 14:00 / 2 late 13:30 - 22:00)

EDUCATION:

• Level 3 HACCP or commitment to complete
• Level 3 Food Safety or commitment to complete

WORK EXPERIENCE:

• Previous experience of Quality Assurance/Control. Previous airline experience preferable but not essential
• Previous experience of efficiently managing, motivating, and developing a team is essential
• Ability to work under pressure
• Be able to work additional hours as overtime may be required
• Able to prioritise and manage workloads effectively to meet deadlines

Other Skills: (Certification, Licenses and Registration)

• Excellent organisational skills with a strong attention to detail
• Must always demonstrate integrity, confidentiality, and professionalism
• Ability to work efficiently using own initiative to resolve issues
• Ability to build relations and manage diverse teams
• Effective verbal and written communication skills in English; able to communicate at all levels
• PC Literate with good working knowledge of Microsoft Applications (Outlook, Word, Excel)
• Ability to work under pressure and to tight timescales, prioritising as appropriate
• Proactive and positive/flexible attitude

• Conduct Product Tests and Assessment on food products received either from external suppliers or our internal Hot Kitchen
• Ensure planned quality KPIs are met or exceeded, and internal stakeholders receive reports in a timely manner.
• Liaise directly with suppliers on any failures/improvements to the process
• Lead Root Cause Analysis and Root Cause Corrective Action activities when relevant.
• Evaluation of readymade products in the food production areas with feedback given to the manager
• Weight checking of products against airline specifications
• Weight checking of meals prepared by the general operatives to ensure compliance with the customer expectations including feedback given to the departments
• Support with customer audits including meal tasting and evaluation
• Monthly menu change readiness including specifications readiness along with support on the shop floor ensuring smooth start up
• Quality control of products coming into the unit – ensuring suppliers are following guidance provided by the company
• Liaising with the H&S department on any issues
• Working closely with the production team on rotation of products, including FIFO