Sous Chef

Role Overview

Sous Chef at Emirates Flight Catering. This position operates within the Standards & Specifications team supporting the Recipe Management System project in a large-scale flight catering operation.

Company Overview

Emirates Flight Catering (EKFC) is one of the world's largest catering and hospitality services providers, supporting airlines, hospitality brands, and global events. Part of the Emirates Group ecosystem, the company is built on a diverse, multicultural workforce united by shared standards of integrity, accountability, and continuous improvement.

Role Purpose

Combine strong culinary knowledge with analytical and digital skills to coordinate and verify recipe data across the catering operation. Supervise daily kitchen operations, ensure standardized production according to airline specifications, and maintain reliable recipe information and food safety standards across all business units.

Key Responsibilities

Production Management & Quality Assurance

• Ensure timely and efficient production in accordance with specifications, standardized recipes, and passenger load requirements.
• Maintain accurate portioning and presentation adhering to airline standards.
• Implement proper date colour-coding of food products.
• Sustain Gold Standard food safety recording with daily monitoring and corrective follow-ups.
• Deliver consistent quality output, full compliance with food safety standards, and minimal wastage.
• Implement effective food cost and wastage control measures by monitoring portioning, optimizing raw material usage, and minimizing overproduction.
• Track variances against production plans to ensure reduced waste and improved kitchen revenue and profitability.

Staffing & Team Leadership

• Supervise and allocate work to subordinates, observe working methods and productivity of assigned staff.
• Assist assigned staff and coordinate with senior production staff to provide necessary training.
• Ensure smooth workflow and target output achievement.
• Ensure desired output delivery through effective roster planning and scheduling.
• Provide feedback and coaching to team members.

Operations & Issue Resolution

• Proactively identify and resolve operational issues during daily production activities.
• Implement timely corrective and preventive actions.
• Maintain regular communication with Sr. Sous Chefs and Executive Sous Chefs on production status, challenges, and actions taken.
• Ensure smooth operations, minimized disruptions, and effective operational coordination.

Standard Operating Procedures & Compliance

• Drive the implementation, regular updating, and adherence to SOPs within the respective section.
• Address non-conformances with timely corrective actions.
• Brief the team on preventive measures.
• Ensure strict compliance with approved recipes and methods.
• Achieve standardized operations, improved team consistency, and full compliance with quality and operational standards.

Recipe & Menu Development

• Support the development, trial, and implementation of new recipes and menu items.
• Coordinate with relevant stakeholders and guide the team on client requirements.
• Ensure successful execution aligned with client expectations and quality standards.

Production Planning & Documentation

• Prepare, update, and execute the production plan to meet production targets based on demand.
• Maintain production sheets including separate breakdowns for all airlines and catering businesses.
• Support all intra-department requirements through accurate documentation.

Inventory & Hygiene Management

• Ensure proper stock rotation is maintained.
• Guarantee on-time deliveries.
• Deliver high-quality service.
• Enforce strict adherence to laid-down hygiene procedures.

Qualifications & Experience

• Hotel Management or Culinary degree.
• Minimum of 5 years' experience in the culinary field.
• Hotel Catering experience equivalent in a 5-star facility with excellent knowledge in all aspects of cooking and different cuisines.
• Previous experience in high volume and/or banqueting in a large kitchen team preferred.

Skills & Competencies

• Ability to provide feedback and coaching.
• Ability to develop yourself in the current role and beyond.
• Willingness to take on responsibility.
• Effective delegation skills.
• Problem-solving and decision-making ability in real time.
• Creative and out-of-the-box thinking.
• Strong interpersonal skills.
• Strong organizational skills.
• Effective training and communication skills.

Additional Information

• Two duty meals provided at EKFC.
• Competitive salary and benefits.
• Health and wellness coverage.
• Paid time off and public holidays.
• Performance-based annual bonus and salary review opportunities, subject to eligibility and company policy.
• Recognition for achievements and commitment, including monetary NAJM Awards (Appreciation, Bronze, Silver & Gold levels).
• Learning and development support.
• Team events and engagement activities.
• Benefits may vary by role and location.