1.Conduct necessary research into consumer trends within the food and hospitality industry and creatively translate these into service enhancements.
2.Design food and beverage specifications and guidelines suitable for Oman Airs passenger profile, cultural and religious preferences and network.
3.Create exciting new cuisine concepts, and prepare these in the kitchen for tasting and review. Champion new cuisine improvements through demonstration, coaching and testing with caterers.
4.Support the Manager of Menu Development on launch of all new concepts from specifications, menu presentations, costing review, negotiations and launch.
5.Work within budgetary constraints but willing and able to challenge caterers to meet the Oman Air standards.
6.Prepare menu descriptions and liaise with project teams for translation and editing.
7.Ensure that product specifications are accurately captured and documented.
8.Monitor crew feedback against specifications and continuously improve in presentation and flavour profiles.
9.Support the design team in providing feedback on dining and serving equipment.
10.Conduct random catering inspection to ensure meal preparation and services are within HACCP standards.
11.Demonstrate cuisine structure and concepts to the Service Training team and provide on the job training to trainees on plating techniques, food hygiene and cuisine appreciation.
12.Actively participate in all internal decision making forums and committees to ensure effective representation of the in-flight services department.
13.Where required, represent Oman Air in culinary panels, competitions and supplier trade events.
14.Perform any other duty assigned by the Company.
Bachelor degree in a related discipline preferably in hotel / hospitality management with 04 years of relevant experience preferably within an airline / star hotel operational role.
OR Two years college Diploma in a related discipline preferably in hotel / hospitality Food & Beverages management with 06 years of relevant experience.
OR Specialised certificate from a reputable culinary school / license in the related filed with Secondary School certificate and having 10 years of WY experience in similar field / areas.
Must have hands on experience in cuisine design, cooking, and presentation.
- Proficiency in English (Spoken & Written)
- Proficiency in MS Office
- Able handle both organizational and technical complexity
- Knowledge of Food and Beverage trends in the hotel/restaurant industry.
- Comfortable presenting oneself to senior management and also working in a kitchen to design, create and present new cuisine concepts.
- Some experience in airline operations.
- Understand HALAL guidelines
- Knowledge of wine appreciation.
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