Senior Sous Chef

Emirates Flight Catering; Dubai; On-site; AED 89,000 - 167,000; Full time

Job summary

Emirates Flight Catering is seeking an experienced production supervisor to lead a large, multinational kitchen team in high-volume catering operations at Dubai. The role focuses on ensuring on-time production, recipe compliance, and cost-effective quality across multiple cuisines, with strong emphasis on leadership, coaching and continuous improvement.

The candidate should possess a Hotel Management or Culinary degree and at least 6 years in the culinary field, including menu development and

Qualifications

• Hotel Management or Culinary degree.
• Minimum of 6 years’ experience in the culinary field.
• Knowledge and experience of food products and processes in a facility with extensive in-house production.
• Excellent knowledge and understanding of all aspects of cooking in various cuisines.
• Experience in creating recipes, menu development and costing.
• Demonstrated leadership skills to efficiently manage a large multi-national workforce.
• Hotel Catering equivalent in 5 star facility with an excellent knowledge in all aspects of cooking and different cuisines.
• Previous experience in high volume a la carte and / or banqueting in a large kitchen team preferential.

Responsibilities

• Ensure that all production staff work within set time frames to maintain workflow continuity.
• Supervise the implementation process, report non-conformances, and propose solutions.
• Ensure consistency in portion size, quantity, and quality according to airline specifications.
• Verify weight and presentation of dishes, and color-code with dates.
• Manage production, processes and schedules in assigned areas per recipes and requirements.
• Provide daily updates to Executive Sous Chefs on production status and corrective actions.
• Efficiently manage materials, staff and equipment to ensure on-time deliveries.
• Coach team on proactive problem-solving and continuous improvement.
• Conduct daily tasting panels, checks, briefings and reports as applicable.
• Implement recipe compliance procedures while promoting cost-reduction ideas without compromising quality.
• Address customer expectations and propose long-term solutions for anomalies.

Skills

Feedback

Coaching

Leadership

Problem solving

Organizational skills

Training

Communication

Education

Hotel Management or Culinary degree

Job description

Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of work flow and to prevent any subsequent delays in operations.

Shares responsibility with ESC and deputes in his absence for compliance of all policies/ procedures/ rules/ regulations of the kitchen.

Supervise staff in the implementation process in their section, report any non-conformance. Propose solutions if it cannot be corrected immediately. Ensure that Sous chefs and Junior staff follow all developed specifications in terms of portion size, quantity and quality

Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates

Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements applying effective controls.

While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.

Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.

Manage any issues, focussing on products, equipment, labour topics and material management, coach team on proactive attempt at solutions.

Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable in an organized and responsible manner

Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost-reduction without compromising on quality.

Address customer expectations and issues effectively and suggests long-term solutions to any anomalies or improvement ideas reported or observed.

Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines for the production and assembly staff.

Understands the lean manufacturing standards established by EKFC and support the efforts on the shift to deploy and maintain the best practices that will reduce or eliminate the 7 areas of waste in operations

Qualifications

Education Qualification:

Hotel Management or Culinary degree

Work Experience:

Must have

Minimum of 6 years’ experience in the culinary field

Preferred

Knowledge and experience of food products and processes in a facility with extensive in-house production.

Excellent knowledge and understanding of all aspects of cooking in various cuisines

Experience in creating recipes, menu development and costing

Demonstrated leadership skills to efficiently manage a large multi-national workforce

Hotel Catering equivalent in 5 star facility with an excellent knowledge in all aspects of cooking and different cuisines

Previous experience in high volume a la carte and / or banqueting in a large kitchen team preferential

Skills:

Ability to provide feedback and coaching

Ability to develop himself / herself in the current role and beyond

Willingness to take on responsibility

Problem solving and decision making ability in real time, creative and out of box thinking

Strong organizational skills, effective Training and communication skills