Junior Sous Chef

• To ensure smooth running at all area concerned in Hot Kitchen Cooking and also establish work assignments for the section from Production Planning System/Unit. This includes assisting Executive Chefs, in daily activities, controlling and organizing smooth running of section concerned and ensure up-to-standard requirement of HACCP control in terms of adherence to specification and outlined procedures.
• Chefs to lead, plan, organize and control the preparation of each area cuisine, sauces and ensure consistently quality, correct specification, hygiene, timely production and cost saving are meet accordingly.
• To develop high meals / menu standard through assessing new product and processes with modern trend and practices suitable to airlines catering and assist Executive Chefs, with new project or other matters as assign on his behalf.
• To ensure meals free from spoilage and damage and ensure Food Quality at your jurisdiction compartmental area from raw material until final product (dishing) upon out of Production.
• To meet HACCP data logging and documentation requirements by monitoring and check all CP and CCP comply with Food Safety requirement.
• To improve Customer’s Satisfaction in performing audit, sensory and to do rectification as required and use professional knowledge and expertise in creating dishes to meet on-going development trends.
• To improve staff competencies and talent by performing On-Job-Training on expertise section and source information and knowledge available world-wide to enhance the staff performance, productive and quality in the kitchen and ensure staffs are well equipped with Food Safety and Quality knowledge and practice.
• To improve product consistency in reducing, monitoring and rectifying products and respond to all Customer Complaints, Voyage Report etc.

Brahim’s Food Services Sdn Bhd (317281-X), (BFS), formerly known as LSG SkyChefs-Brahims Sdn Bhd (LSGB), is the principal inflight services provider at both the Kuala Lumpur International Airport (KLIA) and Penang International Airport.

BSFS caters to an average of 190 aircraft per day and prepares an average of 35,000 to 40,000 meals per day from its huge and highly sophisticated halal flight kitchen located in KLIA.

Operating 24 hours daily with a maximum capacity of about 50,000 meals per day, BSFS prides itself as a globally recognised 100% halal certified flight kitchen with a fully halal compliant integrated food logistics supply chain.

Besides food, BSFS also provides cabin handling services covering laundry services for pillows and blankets, filling the cabin trolley with items for in-flight sales as well as providing passenger headsets, newspapers and periodicals.

With 1,193 staff operating from a 59,000 sq metre complex in KLIA, BSFS is the world’s biggest halal flight kitchen and has won many international awards for quality and excellence.

Our vision is to be preferred partner in halal food solutions that delight our customer.