Job Description Key responsibilities: Support the Executive Chef in overseeing daily kitchen operations within the airline lounge. Prepare and deliver high‑quality dishes aligned with brand and airline standards. Supervise, mentor, and motivate kitchen staff to ensure smooth service. Maintain exceptional food presentation and quality throughout the menu. Drive compliance with all food safety, HACCP, and WHS requirements. Manage stock levels, ordering, waste control, and cost efficiency. Assist with menu development tailored to lounge guest profiles and passenger volumes. Work closely with front‑of‑house teams to maintain seamless guest service. Act as the kitchen lead in the absence of the Executive Chef. Experience Previous experience as a Sous Chef, Chef de Partie, or similar supervisory role—preferably within premium dining and high‑volume service environments. Strong culinary skills with the ability to produce consistent, high‑quality dishes quickly and efficiently. Excellent leadership and communication abilities. A commitment to safety, hygiene, and operational excellence. Ability to remain calm, organised, and proactive under pressure. Flexibility to work rotating rosters, including early mornings, evenings, weekends, and public holidays. Strong communication skills in English. Portfolio or photos of your work are welcomed and encouraged
