Sous Chef

Role Overview

Sous Chef at Emirates Flight Catering, operating within a high-volume airline catering and food production environment.

Company Overview

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

Role Purpose

Oversee daily butchery operations, workforce coordination, production planning, and compliance with airline, food safety, and quality standards to ensure efficient meat preparation and processing, operational consistency, portion and yield control, stock and wastage management, and adherence to safety and hygiene procedures.

Key Responsibilities

Workforce Supervision & Development

• Supervise and allocate work to subordinates, observing working methods and productivity of assigned staff.
• Assist staff and coordinate with senior production staff to provide necessary training.
• Ensure smooth workflow and target output achievement.
• Provide feedback and coaching to develop team capability.
• Develop effective delegation skills across the team.

Production Planning & Scheduling

• Ensure desired output delivery through effective roster planning and scheduling.
• 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 planning documentation.

Quality & Food Safety Compliance

• 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 with full compliance to food safety standards and minimal wastage.
• Drive implementation, regular updating, and adherence to Standard Operating Procedures within the 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.

Operational Management & Problem-Solving

• Proactively identify and resolve operational issues during daily production activities.
• Implement timely corrective and preventive actions.
• Maintain regular communication with Senior Sous Chefs and Executive Sous Chefs on production status, challenges, and actions taken.
• Ensure smooth operations, minimized disruptions, and effective operational coordination.
• Apply problem-solving and real-time decision-making ability with creative and out-of-box thinking.

Menu Development & Innovation

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

Inventory & Stock Management

• Ensure proper stock rotation is maintained.
• Manage on-time deliveries.
• Recommend purchase of inventory.
• Implement effective food cost and wastage control measures.
• Monitor portioning and optimize raw material usage.
• Minimize overproduction.
• Track variances against production plans.
• Ensure reduced waste and improved kitchen revenue and profitability.

Standards & Service Delivery

• Maintain high-quality service and strict adherence to laid-down hygiene procedures.
• Ensure high service delivery and quality standards.
• Manage daily operation of the assigned kitchen.
• Develop continuous improvement capability within the role and beyond.
• Take on responsibility and demonstrate willingness to contribute beyond core duties.

Qualifications & Experience

• Hotel Management or Culinary degree.
• Minimum 5 years' experience in the culinary field.
• Hotel catering experience equivalent to 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 self in current role and beyond.
• Willingness to take on responsibility.
• Effective delegation skills.
• Problem-solving and real-time decision-making ability.
• Creative and out-of-box thinking.
• Strong interpersonal skills.
• Organizational skills.
• Effective training and communication skills.

Additional Information

Benefits

• Competitive salary and benefits.
• Two duty meals provided at EKFC.
• 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 at Appreciation, Bronze, Silver, and Gold levels.
• Learning and development support.
• Team events and engagement activities.

Benefits may vary by role and location.