Senior Airline Butchery Chef — High-Volume Production

Emirates Flight Catering; Dubai; On-site; AED 180,000 - 260,000; Full time

Benefits offered by this job

Duty meals

Health cover

Paid time off

Annual bonus

Learning & development

Team events

Job summary

Emirates Flight Catering in Dubai is seeking an experienced production supervisor to manage daily butchery operations, workforce coordination, and production planning in a high-volume airline catering environment. You will ensure adherence to airline and food safety standards, optimize portioning and wastage, and drive continuous improvement through SOPs and staff coaching.

The role requires 5+ years in culinary leadership in hotel/catering, with banqueting experience in large teams.

Qualifications

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

Responsibilities

• Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
• Ensure desired output delivery through effective roster planning / scheduling.
• Ensure timely and efficient production in accordance with specifications, standardized recipes, and passenger load requirements by maintaining accurate portioning and presentation, adhering to airline standards, implementing proper date colour-coding of food products, and sustaining Gold Standard food safety recording with daily monitoring and corrective follow-ups, resulting in consistent quality output, full compliance with food safety standards, and minimal wastage.
• Proactively identify and resolve operational issues during daily production activities by implementing timely corrective and preventive actions and maintaining regular communication with Sr. Sous Chefs and Executive Sous Chefs on production status, challenges, and actions taken, ensuring smooth operations, minimized disruptions, and effective operational coordination.
• Drive the implementation, regular updating, and adherence to SOPs within the respective section by addressing non-conformances with timely corrective actions, briefing the team on preventive measures, and ensuring strict compliance with approved recipes and methods, resulting in standardized operations, improved team consistency, and full compliance with quality and operational standards.
• Support the development, trial, and implementation of new recipes and menu items by coordinating with relevant stakeholders and guiding the team on client requirements, ensuring successful execution aligned with client expectations and quality standards.
• Prepare, update, and execute the production plan to meet production targets based on demand, and maintain production sheets, including separate breakdowns for all airlines/catering businesses, to support all intra-department requirements.
• Ensure that a proper stock rotation is maintained, on time deliveries, high-quality service and strict adherence to the laid down hygiene procedures.
• Implement effective food cost and wastage control measures by monitoring portioning, optimizing raw material usage, minimizing overproduction, and tracking variances against production plans, ensuring reduced waste and improved kitchen revenue and profitability.

Skills

Feedback

Coaching

Team leadership

Problem solving

Education

Hotel Management or Culinary degree

Job description

Emirates Flight Catering in Dubai is seeking an experienced production supervisor to manage daily butchery operations, workforce coordination, and production planning in a high-volume airline catering environment. You will ensure adherence to airline and food safety standards, optimize portioning and wastage, and drive continuous improvement through SOPs and staff coaching.

The role requires 5+ years in culinary leadership in hotel/catering, with banqueting experience in large teams.