Senior Prep Chef – In-Flight Catering & Assembly

Emirates Flight Catering; Dubai; On-site; AED 134,000 - 201,000; Full time

Benefits offered by this job

Two duty meals

Health and wellness coverage

Paid time off

Annual bonus program

Learning and development

Team events

NAJM awards recognition

Job summary

Emirates Flight Catering in Dubai seeks an experienced culinary supervisor to oversee department kitchen activities, ensuring timely preparation according to recipes and passenger load.

You will monitor storage, portion control and waste to optimise costs, train staff on products, processes, menus and equipment, and coordinate resources for efficient outputs. Compliance with SOPs, GMPs and ISO standards is required.

Qualifications

• Education: High school diploma or Diploma in Hotel Management.
• Work Experience: Minimum of 4 years’ experience in the culinary field.
• Knowledge of food products and processes in a large in-house production facility.
• Excellent cooking knowledge and international recipe exposure.
• Some exposure to recipes, menu development and costing.

Responsibilities

• Prepare department food items according to specifications and passenger load requirements.
• Monitor storage, handling and consumption to ensure compliance with standards.
• Control portion sizes and waste to optimise costs, and propose cost-saving ideas.
• Train staff on products, processes, menus, ingredients and equipment.
• Manage resources: materials, staff and equipment for efficient outputs.
• Propose and implement recipe/spec revisions as per procedures.
• Monitor equipment downtime and plan preventive maintenance.

Skills

Kitchen machines

Knife skills

Food prep

Presentation

Team leadership

Problem solving

Education

High school diploma

Diploma in Hotel Management

Job description

Emirates Flight Catering in Dubai seeks an experienced culinary supervisor to oversee department kitchen activities, ensuring timely preparation according to recipes and passenger load.

You will monitor storage, portion control and waste to optimise costs, train staff on products, processes, menus and equipment, and coordinate resources for efficient outputs. Compliance with SOPs, GMPs and ISO standards is required.