Job Description

We are looking to hire a Culinary Assistant (Contract) to join our team! Reporting to Executive Chef, you'll be responsible for all organization and packing of all equipment on board the jet. As well as superior knowledge of Airline equipment & logical processes, the Culinary Assistant needs to have knowledge of cooking & executing plated starters, entrees, and desserts, as they produce food during service for half of the cabin. This will be done under the directions and instructions of the On-Board Chef.

What you'll do:

Essential Functions:

80% On-Board Culinary Assistant: Executing Trips as On-Trip Culinary Assistant, Ferry Flight Trainings 20% F&B

Logistics:

Chef and Catering Partner Coordination/Load-In/Load-Out


Pre-trip coordinator with Air Culinary - Luton, TCS Warehouse Manager, and Executive Chef. Work with Air Culinary - Luton, Executive Chef, and TCS Warehouse Manager to finalize pre-trip loading schedule in Stansted. Ensure all equipment and galleys are packed to standard. Report on all anomalies and inconsistencies to Executive Chef & all relevant parties. Supervise all pre-trip equipment packing with Air Culinary - Luton & Warehouse Manager Perform final check of all galleys plans and preloading of equipment to ensure nothing is missed. Oversee and supervise loading and unloading of TCS equipment at all locations where the jet is located. Travel on all jet positioning flights where the equipment is going. Where the equipment is going is where the Culinary Assistant goes. Assist on Four Seasons and TCS Ferry Flight training with Titan crew, where applicable. Orientate Titan GEM and Crew on Galley Plans and any changes made. Travel with On-Board Chef to all catering locations to attend meetings pertaining to service and equipment. During the Chef's absence from the catering unit due to attendance at Guest Events, Culinary Assistants are to oversee the final packing details for the jet. All culinary details need to be ironed out with caterers by an On-Board Chef prior to the Chef's departure from the catering unit. All culinary questions need to be deferred to the Chef by Email or Text. Culinary Assistants may answer any questions related to equipment, packing & airport logistics. Maintain control and inventory of equipment being offloaded and loaded at catering unit. Report breakage and missing items to Executive Chef and On-Board Chef. Ensure all china, glassware, and cutlery are polished and presented to standard. Ensure that all equipment offload and loading is done as safely as possible without danger to aircraft, equipment, or crew. Once all equipment is polished to standard and organized, assist On-board chef with food, beverage, garnish packing in designated carts. Manage all laundry and dry cleaning of linens and aprons on trips. Manage all Food & Beverage supplies in the hold Ensure all bar garnishes, mineral and soda stock items remain stocked. Communicate with Titan crew and chef on what needs to be ordered. After communicating with the On-Board Chef, rotate wines to coincide with sector menus. Prep wines and chocolates in hot locations to protect against damage from heat on board the jet. Ensure stocks of dry goods for the cabin. Ensure stock of disposable catering equipment (catering foils, bamboo cups, paper souffle cups) is always stocked. Work with Titan GEM and Titan Crew to count wine and liquor inventories. Communicate with On-Board Chef on inventory. Coordinate delivery of wines and stocks in hold with On-Board Chef. Attend all crew briefings with On-Board Chef. During flights, plate and serve the meal service in conjunction with the On-Board Chef in the back galley. Work with On-Board Chef on presentation, timing, dietary requirements in the front section of the jet of all dishes. Maintain Four Seasons 'Lounge in the Sky' snacks and inventories. Communicate to On-Board Chef and Crew of any stock that is low. If the jet is positioning back to the UK post trip, oversee offload of our equipment and items. If jet is going straight to another trip, send inventory to the next trip's Culinary Assistant and On-Board Chef Dispose of extraneous items that are not part of standard stock at end of trip or emergency purchased china, glassware, or cutlery so it does not mix in with our standard stock in the warehouse. Post trip, send breakage list and inventory to Executive Chef, TCS Warehouse Manager, and TCS Director of Purchasing and Logistics

What you'll bring:

3-5 years' experience in aviation, either as a cabin crew member or galley operations officer. Knowledge of standard airline equipment and galley organization Basic knowledge of Food and Beverage knowledge. Past food and beverage experience in a hotel or restaurant environment preferred. Strong organizational skills. Basic knowledge of Excel and inventory software Inventory and Warehouse stocking & organizational experience Strong communication and listening skills. Ability to navigate stressful situations with diplomacy and exemplary character. Guest-Centric attitude Knowledge of luxury, high-end service UK-Based citizenship. Ability to travel to Luton and Stansted with ease. * Travel on 5-6 three-week trips around the world without travel restriction