Job Purpose

• Working closely with and reporting to the Head Chef, the Halaal Section Chef is responsible for managing and supervising Halaal food preparation and production in strict compliance with Islamic dietary laws and FSSC 22000 food safety standards. This role ensures the consistent delivery of safe, high-quality, and certified Halaal meals for airline services.

Principal Accountabilities

• Schedule and coordinate daily activities and output for the Halaal kitchen
• Ensure production control aligned with daily flight schedules and planning forecasts
• Maintain proper stock levels of Halaal ingredients; coordinate with procurement to avoid shortages
• Enforce operational systems and control measures for efficiency
• Place stock orders on time using system-generated data
• Interpret recipes to support bulk meal production and accurate forecasting
• Create job cards and manage production in accordance with approved specifications
• Lead daily meal tastings and compliance checks on portioning and presentation
• Ensure all extras are signed off and handed over correctly to the uplift team
• Fulfill SAP requirements: stock reservations, production confirmations, and stock takes
• Participate in month-end stock takes; ensure proper rotation (FIFO/FEFO)
• Support dessert menu creation and preparation where applicable
• Lead a team of chefs and kitchen assistants, reviewing performance and initiating corrective actions where necessary
• Set and monitor performance targets in alignment with production and quality objectives
• Submit all mandatory daily, weekly, and monthly reports (e.g., wastage, absenteeism, deviations, job cards)
• Delegate tasks effectively and manage workflow across the Halaal kitchen section
• Train and mentor staff on Halaal compliance, food safety, and correct handling procedures, and promote a culture of religious respect, food safety discipline, and operational excellence
• Develop and implement shift schedules based on production plans and flight schedules to minimize overtime
• Drive and monitor team performance to meet company goals
• Complete and hand over all CCP documentation to QA at end of shift
• Monitor adherence to SHEQ systems and policies
• Ensure full compliance with operational, safety, hygiene, and security procedures
• Enforce use of hygiene/protective gear at all times
• Support internal and external food safety audits; provide feedback on non-conformities
• Ensure all safety incidents are reported, documented, and addressed as per company protocol
• Liaise with QC and Stores to ensure ingredients nearing expiry are used efficiently, and report deviations via established procedures and ensure resolution
• Support R&D for continuous improvement and innovation in Halaal product development
• Respond to and manage customer complaints regarding Halaal meals professionally
• Comply with company policies, safety regulations, and legal requirements
• Ensure strict compliance with all Halaal production protocols across the operation
• Identify, monitor, and manage operational risks, including environmental hazards
• Execute additional instructions reasonably issued by the Head Chef or senior leadership

Qualifications & Experience

• Diploma or Degree in Culinary Arts, Professional Cookery, Food Production, or equivalent
• Formal Halaal compliance training or certification required
• 4–6 years experience in the airline or catering industry
• At least 2–4 years experience managing or supervising a certified Halaal kitchen operation
• SAP system experience is advantageous
• Food Safety Management experience
• Computer literate: MS Office (Word, Excel, PowerPoint, Outlook)
• Must have a valid driver’s license
• Knowledge and Skills
• In-depth knowledge of Islamic dietary laws and Halaal food preparation practices
• Strong command of food safety systems (GMP, HACCP, FSSC 22000)
• Excellent communication and leadership capabilities
• Sound understanding of industrial relations and people management
• Business acumen in food costing and operational planning
• Familiarity with SHEQ principles and food production governance
• Ability to remain composed and responsive in high-pressure, time-sensitive environments
• Capable of strategic thinking and leading process improvements
• Calm under pressure: Maintains control during tight deadlines and complex catering tasks
• Creative: Brings innovation into Halaal offerings and presentation
• Diligent: Maintains uncompromised hygiene and food safety standards
• Collaborative: Works effectively across departments and kitchen sections
• Reliable: Understands the time-critical nature of airline catering and consistently delivers

Attributes

• Emotional Intelligence
• Problem solving skills
• Achievement orientation
• Customer service orientation
• Teamwork and cooperation
• Creativity and resourcefulness