Sous Chef

Role Overview

Sous Chef at Emirates Flight Catering.

Role Purpose

Support kitchen operations in a high-volume airline catering environment by supervising production staff, ensuring compliance with airline specifications and food safety standards, managing daily workflows, and maintaining quality and efficiency across all service lines.

Key Responsibilities

Supervision & Team Management

• 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 ensuring smooth workflow and target output achievement.
• Ensure desired output delivery through effective roster planning and scheduling.
• Brief Senior Sous Chefs and Executive Sous Chefs on daily production, problems encountered, and actions taken.

Production & Quality Control

• Take responsibility for timely and efficient production in accordance with specifications, recipes, and passenger load requirements.
• Ensure minimal wastage and apply effective controls.
• Check and ensure dishing is correct in weight, presentation, and items are prepared as per airline specifications.
• Ensure food products are color coded with dates.
• Be responsible for Gold standard recording for safe food with daily monitoring and follow-up for corrective action.

Operations & Standards

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

Product Development & Documentation

• Assist in new recipe creation, trials, and implementation of new products and dishes.
• Ensure the team understands client expectations.
• Prepare, update, and maintain production sheets including separate breakdowns for all international airlines and catering businesses.

Cost Management & Compliance

• Contribute to kitchen revenue through effective food cost and wastage control.
• Comply with and practice the company's established Safety & Hygiene Policy and Procedures.

Qualifications & Experience

• Hotel Management or Culinary degree.
• Minimum 5 years' experience in the culinary field.
• Hotel catering 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 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 with creative and out-of-box thinking.
• Strong interpersonal skills, organizational skills, and effective training and communication skills.