Senior Sous Chef

Role Overview

Senior Sous Chef at Emirates Flight Catering. This role is based at Emirates Flight Catering's facility.

Role Purpose

Lead culinary operations and oversee production staff to ensure high-quality meal preparation that meets airline specifications, food safety standards, and operational timelines. Deputy to the Executive Sous Chef and drive continuous improvement in kitchen processes, staff development, and cost management.

Key Responsibilities

Production Management & Quality Control

• Manage production, processes and schedules in assigned areas in accordance with policies, regulations, specifications, recipes and requirements while applying effective controls.
• Ensure that all assigned production staff carry out their duties within set time frames to maintain workflow continuity and prevent operational delays.
• Check and ensure that dishing is correct in weight, presentation and items are prepared as per airline specifications.
• Ensure that food products are colour coded with dates.
• Ensure that Sous chefs and Junior staff follow all developed specifications in terms of portion size, quantity and quality.
• Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost-reduction without compromising on quality.
• Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines for production and assembly staff.

Staff Supervision & Leadership

• Supervise staff in the implementation process in their section and report any non-conformance, proposing solutions if it cannot be corrected immediately.
• Manage material, staff and equipment in the most effective manner to ensure on-time high-quality deliveries in strict adherence to all laid-down procedures.
• Demonstrate leadership skills to efficiently manage a large multi-national workforce.
• Provide feedback and coaching to team members.
• Conduct effective delegation.
• Coach team on proactive attempts at solutions.

Operational Oversight & Problem-Solving

• Share responsibility with Executive Sous Chef and deputize in their absence for compliance of all policies, procedures, rules and regulations of the kitchen.
• While handling daily operational activities, find solutions to problems and take corrective action before they occur.
• Ensure that the Executive Sous Chefs are kept informed about daily production, problems encountered and actions taken.
• Manage any issues focusing on products, equipment, labour topics and material management.
• Address customer expectations and issues effectively and suggest long-term solutions to any anomalies or improvement ideas reported or observed.

Quality Assurance & Continuous Improvement

• Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable in an organized and responsible manner.
• Understand the lean manufacturing standards established by EKFC and support efforts on the shift to deploy and maintain best practices that will reduce or eliminate the 7 areas of waste in operations.

Qualifications & Experience

Education

• Hotel Management or Culinary degree.

Work Experience

• Minimum of 6 years' experience in the culinary field.
• Preferred: Knowledge and experience of food products and processes in a facility with extensive in-house production.
• Preferred: Hotel Catering equivalent in a 5-star facility with excellent knowledge in all aspects of cooking and different cuisines.
• Preferred: Previous experience in high-volume à la carte and/or banqueting in a large kitchen team.
• Preferred: Experience in creating recipes, menu development and costing.

Skills & Competencies

• Excellent knowledge and understanding of all aspects of cooking in various cuisines.
• Problem-solving and decision-making ability in real time, creative and out-of-box thinking.
• Strong organizational skills.
• Effective training and communication skills.
• Ability to develop oneself in the current role and beyond.
• Willingness to take on responsibility.