Sous Chef, First Class Kitchen

Emirates Flight Catering; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

Emirates Flight Catering in Dubai seeks an experienced Sous Chef for EK First Class Kitchen to lead daily kitchen operations, supervise staff, ensure adherence to recipes, quality and hygiene standards, and deliver outstanding dining experiences for our global clientele.

You will plan rosters, manage production against flight schedules, control costs and waste, develop new dishes, maintain inventory, and ensure compliance with SOPs and airline specifications.

Qualifications

• Hotel Catering in a 5-star facility with strong cooking knowledge.
• Experience across multiple cuisines and high-volume operations.
• Previous experience in high-volume a la carte or banqueting.

Responsibilities

• Supervise and allocate work to subordinates, ensure training and smooth workflow.
• Plan rosters and schedules to meet output targets.
• Ensure production aligns with recipes, weight, and airline specifications.
• Maintain proper stock rotation and on-time deliveries.
• Monitor food safety and hygiene daily.
• Provide daily updates to senior sous chefs and executives.
• Implement and follow SOPs; ensure adherence to approved recipes.
• Assist in new recipe creation and trials.
• Prepare production sheets for international airlines and in-house catering.
• Support cost control by reducing wastage and improving efficiency.
• Ensure compliance with safety policies.

Skills

Feedback & coaching

Professional growth

Accountability

Real-time problem solving

Communication skills

Education

Hotel Management or Culinary degree

Job description

Emirates Flight Catering (EKFC) is seeking a passionate and experienced Sous Chef, EK First Class Kitchen, to join our world-class culinary team, supporting the creation of exceptional dining experiences for our global clientele.

Job Purpose:

The job holder is responsible to supervise and manage the daily operation of the assigned kitchen including management of kitchen staff, ordering and recommending purchase of inventory while ensuring high service delivery, quality standards and cost standards.

Key Result Area:

• Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
• Ensure desired output delivery through effective roster planning / scheduling.
• Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls.
• Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are color coded with dates.
• Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action
• While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Sr. Sous Chefs and Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
• Manage the implementation, updating and following of SOPs in respective section, take corrective action on non-conformances and brief the team on preventive measures. Ensure all teams follow approved recipes and methods.
• Assist in new recipe creation, trials and implementation of new products/dishes ensuring that the team understands the client expectations.
• Prepare, update and maintain production sheets including separate breakdowns for all international airlines/catering businesses to support all intra department requirement.
• Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
• Contribute to Kitchen revenue through effective food cost / wastage control.
• Comply with and practice the company’s established Safety & Hygiene Policy and Procedures.

Education Qualification:

Hotel Management or Culinary degree.

Work Experience:

• Minimum of 5 years’ experience in the culinary field.
• 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 preferred.

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 Interpersonal skills, organizational skills and effective Training and communication skills.