SENIOR SOUS CHEF

Emirates Flight Catering; Dubai; On-site; AED 50,000 - 90,000; Full time

Job summary

An established industry player in the culinary sector is seeking a dedicated and experienced culinary leader to oversee production staff and maintain high standards of food quality and presentation. This role involves managing workflows, ensuring compliance with kitchen specifications, and proactively addressing operational challenges. The ideal candidate will possess a strong culinary background, exceptional leadership skills, and the ability to foster a collaborative environment. Join a dynamic team that values innovation and quality in a fast-paced catering environment, where your expertise will contribute to delivering exceptional culinary experiences.

Qualifications

• Minimum 6 years of culinary experience in high-volume environments.
• Leadership skills for managing a multinational workforce.

Responsibilities

• Ensure production staff adhere to workflow and operational standards.
• Supervise staff and ensure compliance with kitchen specifications.

Skills

Feedback and Coaching

Problem Solving

Communication

Team Management

Education

Hotel Management Degree

Culinary Degree

Job description

1. Ensure that all assigned production staff carry out their duties within a set time frame to maintain workflow continuity and prevent operational delays.
2. Share responsibility with ESC and deputize in their absence for compliance with all policies, procedures, rules, and regulations of the kitchen.
3. Supervise staff in their section's implementation process, report any non-conformance, and propose solutions if immediate correction isn't possible. Ensure Sous Chefs and Junior staff follow specifications regarding portion size, quantity, and quality.
4. Check and ensure that dishes are correct in weight, presentation, and items are prepared according to airline specifications, with food products color-coded and dated.
5. Manage production, processes, and schedules in assigned areas in accordance with policies, regulations, specifications, recipes, and requirements, applying effective controls.
6. Identify solutions to operational problems proactively, take corrective actions before issues occur, and keep the Executive Sous Chefs informed about daily production, encountered problems, and actions taken.
7. Manage materials, staff, and equipment efficiently to ensure timely, high-quality deliveries in strict adherence to procedures.
8. Address issues related to products, equipment, labor, and materials; coach the team on proactive solutions.
9. Conduct daily tasting panels, checks, cascades, briefings, and reports in an organized and responsible manner.
10. Implement procedures to ensure recipe compliance at all times while promoting cost-reduction ideas without compromising quality.
11. Address customer expectations and issues effectively, suggesting long-term solutions for reported or observed anomalies or improvement ideas.
12. Prepare, update, and maintain production sheets, including breakdowns for EK and other airlines, for the production and assembly staff.
13. Understand and support the lean manufacturing standards established by EKFC, deploying and maintaining best practices to reduce or eliminate waste in operations.

**Education Qualification:**
Hotel Management or Culinary degree

**Work Experience:**
Must have:
Minimum of 6 years of experience in the culinary field
Preferred:
Knowledge and experience of food products and processes in a facility with extensive in-house production, with excellent knowledge of various cuisines, recipe creation, menu development, and costing. Demonstrated leadership skills for managing a large multinational workforce in a 5-star hotel catering environment, with experience in high-volume a la carte and/or banqueting kitchens.

**Skills:**
Ability to provide feedback and coaching, develop oneself, take responsibility, delegate effectively, solve problems creatively in real-time, and communicate effectively.

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