Sous Chef

Role Overview

Sous Chef at Emirates Flight Catering. The role is based in a high-volume airline catering kitchen environment.

Role Purpose

Support senior culinary leadership in executing safe, efficient, high-quality food production at scale. Supervise kitchen teams, manage daily operations, ensure airline specifications are met, and drive continuous improvement in processes and standards.

Key Responsibilities

Supervision & Team Management

• Supervise and allocate work to subordinates.
• Observe the working methods and productivity of assigned staff.
• Assist assigned staff and coordinate with senior production staff.
• Provide necessary training to ensure smooth workflow and target output achievement.
• Provide feedback and coaching to team members.
• Delegate work effectively.
• Brief senior chefs on daily production, problems encountered, and actions taken.

Production Planning & Output

• Ensure desired output delivery through effective roster planning and scheduling.
• Take responsibility for timely and efficient production in accordance with specifications, recipes, and passenger load requirements.
• Minimize wastage through effective controls.
• Prepare, update, and maintain production sheets including separate breakdowns for all international airlines and catering businesses.

Quality & Specifications

• Check and ensure dishing is correct in weight and presentation.
• Verify items are prepared as per airline specifications.
• Ensure food products are color coded with dates.
• Be responsible for Gold standard recording for safe food.
• Monitor daily and follow up on corrective actions.

Operations & Process Management

• Manage the implementation, updating, and following of SOPs in respective sections.
• Take corrective action on non-conformances.
• Brief the team on preventive measures.
• Ensure all teams follow approved recipes and methods.
• Find solutions to problems during daily operational activities and take corrective action before issues occur.
• Maintain proper stock rotation.
• Ensure on-time deliveries, high-quality service, and strict adherence to hygiene procedures.

Product Development

• Assist in new recipe creation, trials, and implementation of new products and dishes.
• Ensure the team understands client expectations.

Cost Management

• Contribute to kitchen revenue through effective food cost and wastage control.

Compliance & Safety

• Comply with and practice the company's established Safety and Hygiene Policy and 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 à la carte and/or banqueting in a large kitchen team preferred.

Skills & Competencies

• Ability to develop in the current role and beyond.
• Willingness to take on responsibility.
• 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.