Executive Chef HIA Lounges

§ Support the Senior Manager Lounges to manage the fast-paced lounge operations, by leading the culinary team to ensure the food is delivered on time and to a high standard for every customer. § Manage administrative tasks, taking stock of food, equipment supplies, and purchase orders. § Review staffing levels to meet service, operational, and financial objectives. § Monitor financial KPI’s and budget to ensure costs are within set targets per lounge. § Liaise with suppliers on food orders and ensure contingency plans are in place. § Support Outstation Premium Lounges with tender documentation and menu planning. § Manage food waste through continuous review of waste logs and implement changes on the menu accordingly. § Review and make recommendations to facility teams on kitchen design and equipment for all new lounge developments.