We are looking for a Production Coordinator for our client who operates in the field of airline industry catering services.

Excellent leadership skills,

A creative approach to high quality food production,

A business-oriented approach to managing a hotel and airline catering kitchen

Excellent communication skills, ability to build internal and external relationships, Excellent planning and organizational skills, multiple management skills,

No travel restrictions,

Advanced English,

Preferably with airline, catering experience,

You will be fully responsible for developing the reputation of airline catering, producing excellent quality food across airline catering and developing a high quality culinary team. He/she will oversee the operational management of the kitchen and team members.

Leading the kitchen team and ensuring the continuous development of team members. Take an effective approach to succession planning, create menus in line with brand standards that meet and exceed customers' needs, ensure high quality food is consistently produced across all airline catering production facilities, develop positive customer relationships through proactive interaction with guests and team members, contractors and suppliers, in the kitchen Promptly and completely resolve any issues that may arise between guests and team members in or related areas, manage departmental operations, including budgeting, forecasting, resource planning and waste management, manage all aspects of the kitchen, including operational, quality and administrative functions, regularly receive requests from customers actively receive verbal feedback and respond to all guest questions in a timely and efficient manner, ensure adequate resources are available according to business needs, manage the supply of production facilities and take action, ensure compliance with current legislation where necessary, control costs without compromising standards, gross profit improving margins and other departmental and financial targets, ensuring team members have up-to-date information on menu items, special promotions, functions and events, maintaining good communication and business relationships across all catering areas, ensuring staffing levels are maintained to meet business demands, monthly communications meetings are held and ensuring the creation of post-meeting minutes, managing staff performance issues in accordance with company policies and procedures, recruiting, managing, training and developing kitchen team legislation, ensuring that maintenance, hygiene and hazard issues are addressed in a timely manner, ensuring that all planning is in line with the catering objectives of the department. managing financial performance managing adherence to food control systems to maintain margins proactively progressing towards target regular review of all menus with the production manager to verify offerings are in line with market trends being environmentally conscious food waste to ensure margins are in line with target To ensure compliance with the program, to ensure that monthly work programs are made and maintained in accordance with local legislation, to participate in meal presentations determined by the sales and marketing manager, and to be responsible for technical consultancy regarding menu presentations.