Sous Chef - Assembly

Emirates Flight Catering; United Arab Emirates; On-site; AED 48,000 - 72,000; Full time

Job summary

An established industry player in the culinary sector is seeking a skilled kitchen supervisor to lead daily operations in a dynamic kitchen environment. This role involves managing a talented team, ensuring high-quality food production, and maintaining strict hygiene standards. The ideal candidate will have a strong culinary background, excellent leadership abilities, and a passion for delivering exceptional service. Join a forward-thinking company that values creativity and innovation in the kitchen, where your contributions will directly impact the success of catering operations for prestigious clients. This is an exciting opportunity to grow professionally in a vibrant and fast-paced setting.

Qualifications

• 5+ years of culinary experience, preferably in high-volume kitchens.
• Strong knowledge of cooking and various cuisines.

Responsibilities

• Supervise daily kitchen operations and staff management.
• Ensure timely production and adherence to quality standards.
• Implement and follow SOPs for kitchen operations.

Skills

Feedback and Coaching

Professional Development

Responsibility Taking

Effective Delegation

Problem-Solving

Interpersonal Skills

Organizational Skills

Training Skills

Communication Skills

Education

Hotel Management Degree

Culinary Degree

Job description

Job Purpose:

The job holder is responsible for supervising and managing the daily operations of the assigned kitchen, including managing kitchen staff, ordering and recommending inventory purchases, and ensuring high service delivery, quality standards, and cost control.

Key Result Areas:

1. Supervise and allocate work to subordinates, observe working methods and productivity, assist staff, and coordinate with senior production staff to provide necessary training, ensuring smooth workflow and achievement of targets.
2. Ensure desired output through effective roster planning and scheduling.
3. Take responsibility for timely and efficient production according to specifications, recipes, and passenger load requirements, minimizing wastage through effective controls. Check that dishes are correct in weight, presentation, and prepared as per airline specifications, with food products color-coded with dates. Maintain gold standard recording for food safety with daily monitoring and corrective actions.
4. Identify solutions to operational problems proactively, take corrective actions, and keep senior chefs informed about daily production, issues, and resolutions.
5. Implement, update, and follow SOPs, take corrective actions on non-conformances, and brief the team on preventive measures. Ensure all teams follow approved recipes and methods.
6. Assist in creating, trialling, and implementing new recipes and dishes, ensuring team understanding of client expectations.
7. Maintain and update production sheets, including breakdowns for international airlines and catering needs.
8. Ensure proper stock rotation, timely deliveries, high-quality service, and strict hygiene adherence.
9. Contribute to kitchen revenue through effective food cost and wastage control.
10. Comply with the company's safety and hygiene policies and procedures.

Education Qualification:

Hotel Management or Culinary degree.

Work Experience:

• Minimum of 5 years' experience in the culinary field.
• Experience in a 5-star hotel catering environment, with excellent knowledge of cooking and various cuisines. Prior experience in high-volume a la carte or banqueting in a large kitchen team is preferred.

Skills:

• Ability to provide feedback and coaching.
• Willingness to develop professionally within and beyond the current role.
• Responsibility-taking ability.
• Effective delegation skills.
• Problem-solving and decision-making skills in real-time, with creative and out-of-the-box thinking.
• Strong interpersonal, organizational, training, and communication skills.