Sous Chef - Indian Cuisine

dnata; Richmond; On-site; CAD 50,000 - 70,000; Full time

Job summary

A global catering company is seeking a Sous Chef - Indian Cuisine in Richmond, Canada. This role is crucial for overseeing kitchen operations and creating high-quality dishes. The ideal candidate should have a culinary degree, preferably Red Seal certification, strong leadership skills, and experience in menu development. This position involves shift work and the ability to travel abroad twice a month.

Benefits

Medical, Dental & Vision Cover

Retirement fund co-contributions

Paid annual vacation

Free daily meal

Qualifications

• A culinary degree or cooking certification is required.
• Red Seal certification is an advantage.
• Good English skills: verbal, written, and reading necessary.
• Able to handle various meat products.

Responsibilities

• Oversee kitchen operations and ensure high-quality dishes.
• Develop menus for individual clients and recommend menu rotations.
• Supervise kitchen staff and support training.
• Co-ordinate with the operations department to ensure timely meal preparation.

Skills

Culinary skills

Leadership

Menu development

Food safety

Communication

Education

Culinary degree or cooking certification

Red Seal certification

Tools

MS Office Suite

Job description

Globally we deliver over 320,000 authentic, world-class meals every day, these meals are dished up by our portfolio of brands - dnata, Alpha Flight Group, Alpha LSG and En Route. Working to stringent deadlines and exacting standards, we take pride in every smile our dishes evoke - a trait recognized by numerous airlines around the world. Over the years we have been awarded best caterer by a wide number of airlines and are driven by a desire to deliver for our customers, and their customers, every day. We are excited to be opening our 64th dedicated catering unit in Vancouver, Canada. Our Vancouver start-up is a unique opportunity to be part of a new team that will help us write the next chapter of our success story!

Why join dnata?

• Be part of a small start-up team, with great opportunity for growth
• Be part of a global award winning group
• Medical, Dental & Vision Cover
• Additional co-contributions towards your retirement fund
• Paid annual vacation
• Free daily meal

The role

As a Sous Chef- Indian Cuisine, you will be a key member of the culinary team, assisting the Kitchen Head in overseeing kitchen operations and ensuring the delivery of high-quality dishes. This role requires creativity, strong culinary skills, and effective leadership in a fast-paced kitchen environment.

• Directly supervises the Kitchen Staff.
• Support the Kitchen Head with customer/client food presentations as and when required.
• Promotes professional work habits, encourages staff to act with integrity and recognizes this trait in others.
• Consistently reviews processes within the production environment to ensure optimum productivity and efficiencies.
• Develops menus for individual clients and recommends menu rotations.
• Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality.
• Develops production schedules to cater to individual client needs within the required timelines.
• Co‑ordinates with operations department to ensure meals are prepared in the required times, ready for delivery to the client.
• Seeks opportunities to increase food revenue, decrease kitchen expenses and maximises departmental productivity without compromising our client’s satisfaction.
• Approves the requisition of products and other necessary food supplies.
• Maintains product consistency by conducting inspections of seasoning, portion, and appearance of food.
• Manages employee performance through training, coaching, or corrective action as required.
• Supports safe work habits and a safe working environment at all times.
• Performs other duties as directed.

Work Hours / Schedule

Work Hours / Schedule

• This role involves shift work (days/afternoons/nights), weekends and holidays. Overtime may be required based on operational and seasonal needs.
• This role involves working in a cold environment.
• Be able to travel abroad twice a month.

Qualifications / skills / experience / knowledge

• A culinary degree or cooking certification
• Red Seal certification is an advantage
• Be able to handle meat products; fish, beef, pork, poultry and other food products
• Be able to travel abroad twice a month.
• Follow food specifications and menu guidelines
• Good English skills: verbal, written and reading
• Able to work in a cold environment
• As a minimum, basic computer skills (MS office suite, Word, Excel & Outlook)
• Airline catering, or large volume experience an asset