Chef de Partie

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Air Terminal Services (Fiji) Pte. Limited
  • Post Date: April 25, 2022
  • Applications 0
  • Views 42
Job Overview

Job Description

  • Responsible to the Sous Chef and Executive Chef in the preparation of in-flight meals in accordance with Airlines specifications and defined Operational PDC’s.
  • Responsible for staff under his /her control, whilst on shift and delegation of their duties.
  • In the absence of the Sous Chef, ensures that raw materials are drawn from Kitchen Stores daily for food production requirements.
  • Ensures that highest level of Facility, Equipment and Personnel Hygiene standards are maintained at all times and takes immediate action to eliminate non-conformities.
  • Liaises with Catering Services Supervisors and other Catering Personnel, Passenger Services and other Company representatives with regards to Passenger loads and Customer Airline Requirements including Special Meal Orders.
  • Checks all final meal production requirements prior to dispatch to aircraft to ensure correct meal counts, meal types and SPMLS are loaded according to Sector Check List and specific Airline Requirements.
  • Conducts daily Quality Checks of Production to ensure that meals produced fulfils and meets Customer Specifications and Standard Recipes.
  • Ensures handover advice to on-coming Chef de Partie is adequate and maintains a daily log book.
  • Plans, Operates, Maintains and Improves operational requirements to ensure that the Food Safety Management System and Customer Needs is achieved in all Kitchen operational processes.
  • Ensures that the Traverse requirements of the Integrated Aviation Management System is maintained and achieved.
  • Other related tasks as assigned by Executive Chef and Sous Chef.


  • Trade Test III,II & I;
  • 5 years’ experience in ATS Catering Services Department (Kitchen Section) or in an equivalent mid to large sized recognized establishment;
  • Sound knowledge of food preparation including menu specifications and food production skills;
  • Knowledge and experience of pastry work is an advantage;
  • Mature and self-motivated person;
  • Good supervisory skills.

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