Halal Kitchen Sous Chef – Lead Quality & Ops

dnata; Glasgow; On-site; GBP 32,000 - 46,000; Full time

Benefits offered by this job

Free breakfast, lunch and dinner on on

Free tea and coffee

Simply health Plan

Refer a Friend Scheme

Discounted gym membership at over 2000

Cycle to Work Scheme

Inhouse apprenticeship programme

Job summary

dnata Catering UK in Glasgow is seeking a Sous Chef to support high-volume kitchen operations and lead daily production to ensure quality and efficiency. You will manage labour, maintain HACCP standards, and ensure food is prepared to exact specifications.

City and Guilds or BTEC in professional cookery and 2 years of professional cooking experience are required, along with Basic Food Hygiene and Basic Health & Safety certificates. You will mentor staff and drive cost control across shifts.

Qualifications

• Attention to detail and accuracy.
• Health and safety regulations knowledge.
• Ability to communicate with all levels of staff.

Responsibilities

• Oversee daily kitchen production to ensure consistency, quality, and efficiency.
• Ensure food is prepared and presented to specifications.
• Manage labour to meet operational demands and monitor productivity.
• Support recruitment, induction, training and development of kitchen staff.
• Maintain discipline, structure and positive team morale.
• Facilitate communication between kitchen leadership and senior management.
• Ensure HACCP compliance and audit readiness.
• Monitor stock, waste, and cost parameters; support ordering procedures.

Skills

Attention to detail

Communication

Computer literate

Education

City and Guilds or BTEC in professional cookery

Basic Food Hygiene Certificate

Basic Health and Safety Certificate

Job description

dnata Catering UK in Glasgow is seeking a Sous Chef to support high-volume kitchen operations and lead daily production to ensure quality and efficiency. You will manage labour, maintain HACCP standards, and ensure food is prepared to exact specifications.

City and Guilds or BTEC in professional cookery and 2 years of professional cooking experience are required, along with Basic Food Hygiene and Basic Health & Safety certificates. You will mentor staff and drive cost control across shifts.