Senior Sous Chef

Emirates Flight Catering; Dubai; On-site; AED 268,000 - 469,000; Full time

Job summary

Emirates Flight Catering is seeking an experienced production leader for its Dubai kitchen. You will supervise staff, ensure on-time production, and enforce recipes and airline specifications to uphold quality and cost targets.

The role requires a culinary degree and 6+ years of high-volume kitchen experience, with strong leadership and organizational skills to manage a multinational team.

Qualifications

• Hotel Management or Culinary degree required.
• Minimum 6 years’ experience in the culinary field.
• Knowledge of high-volume catering and multi-national workforce.
• Experience in menu development and costing.

Responsibilities

• Ensure production staff carry out duties within set time frames to maintain workflow.
• Supervise implementation, report non-conformance, ensure portion size and quality.
• Check dish weight, presentation, and airline specifications; colour codes with dates.
• Manage production, processes and schedules with effective controls.
• Identify and solve daily operational problems; inform Executive Sous Chefs.
• Manage materials, staff and equipment to ensure on-time high-quality deliveries.
• Coach team on issues; promote cost-reduction ideas without reducing quality.
• Prepare production sheets and breakdowns for airlines and staff.
• Support lean manufacturing and waste reduction initiatives.

Skills

Feedback & coaching

Leadership

Delegation

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

Responsibilities

• 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

Preferred

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

Skills

• Ability to provide feedback and coaching
• Ability to develop himself / herself in the current role and beyond
• Willingness to take on responsibility
• Effective delegation skills
• Problem solving and decision making ability in real time, creative and out of box thinking
• Strong organizational skills, effective Training and communication skills