Flight Kitchen Sous Chef — High-Volume Airline Catering

Emirates Flight Catering; Dubai; On-site; AED 180,000 - 240,000; Full time

Benefits offered by this job

Two duty meals provided at EKFC

Health and wellness coverage

Paid time off and public holidays

Performance-based annual bonus

Job summary

Emirates Flight Catering is seeking a seasoned culinary supervisor to oversee production teams in a high-volume facility in Dubai. You will guide training, ensure adherence to recipes and safety standards, and coordinate with senior chefs to maintain quality and efficiency.

Responsibilities include rosters, production planning, and optimizing food cost while ensuring airline catering requirements are met with minimal waste.

Qualifications

• Hotel Management or Culinary degree.
• Minimum of 5 years’ experience in the culinary field.
• Hotel Catering equivalent in 5-star facility with excellent knowledge in all cooking aspects and high-volume banqueting experience.

Responsibilities

• Supervise and allocate work to staff and coordinate with senior staff for training.
• Plan rosters and scheduling to meet production targets.
• Maintain portioning, recipe standards, and food safety with daily monitoring.
• Drive SOP adherence and corrective actions for standardized operations.
• Support development and trial of new recipes and menus with stakeholders.
• Prepare and update production plans and sheets for all airlines/catering units.
• Maintain stock rotation, on-time deliveries, and high-quality service.

Skills

Feedback & Coaching

Training & Development

Problem Solving

Interpersonal Skills

Organizational Skills

Communication Skills

Education

Hotel Management degree

Culinary degree

Job description

Emirates Flight Catering is seeking a seasoned culinary supervisor to oversee production teams in a high-volume facility in Dubai. You will guide training, ensure adherence to recipes and safety standards, and coordinate with senior chefs to maintain quality and efficiency.

Responsibilities include rosters, production planning, and optimizing food cost while ensuring airline catering requirements are met with minimal waste.