Head Chef

dnata Catering UK; Hounslow; On-site; GBP 35,000 - 50,000; Full time

Job summary

A leading in-flight hospitality provider in Hounslow seeks a Head Chef to oversee a team of chefs, develop culinary products, and manage customer relationships. The ideal candidate has professional culinary qualifications and product development experience, with an emphasis on food quality and customer service. Join us to create world-class culinary experiences in a fast-paced environment.

Qualifications

• Professional culinary qualifications e.g. 706/1, 706/2 & 706/3 or diploma/degree level.
• Must have experience of working in various types of culinary outlets.
• Outstanding understanding of food values and quality.

Responsibilities

• Work with customer and sales/commercial team to understand customer requirements.
• Develop dishes matching customer brief and commercial constraints.
• Lead customer menu presentations with development team.
• Improve recipes and production methodology constantly.
• Ensure team compliance with legislation and company policies.

Skills

Culinary qualifications

Product development experience

Experience with food presentation

Understanding of food values

Rapport building

Presentation skills

Education

Culinary diploma/degree

Job description

Overview

dnata is one of the world’s largest air and travel services providers, offering ground handling, cargo, travel and catering & retail services at over 130 airports in more than 30 countries across six continents. At dnata, we are by your side for the entire travel experience. dnata Catering and Retail is one of the world’s leading in-flight hospitality providers, delivering world-class culinary services and innovative products that enhance our passengers’ experience.

We are currently seeking an experienced Head Chef to join our busy catering unit in Hounslow. This role will be responsible for interfacing with Airline customers, central support functions, chefs, Culinary department and EHO & Audit and manage a team of 16 Chefs. One of the other key areas of focus is the utilisation of the people processes to ensure recruitment, training, career development, communication and performance of the team achieves the overall objectives. Part of this role is to also provide expert food preparation knowledge for the benefit of the unit and customers.

Responsibilities

• Work with customer and sales/commercial team to fully understand your customer’s requirements
• Develop dishes and products that match customer brief, commercial constraints and development strategy
• Constantly look to innovate and be creative in your development ideas across a wide range of cuisines
• Prepare and lead customer menu presentations with assistance of the development team to meet presentation deadlines
• Explain kitchen/production concepts in ‘layman’ terms to customers and chefs
• Lead in-house presentations to Chefs on new products and new methods of production including the development of plating guides.
• Work with commercial team on menu specifications post-presentation to ensure accuracy and consistency of data
• Linking with the production kitchen for specialist cuisine input e.g. Japanese
• Assist with transitioning presentation dishes into mainstream production
• Review and constantly improve recipes and production methodology
• Input innovative and create ideas to the development strategy
• Support with in-house hospitality for client entertaining
• Champion global food trends in the business
• Work on various projects as directed e.g. new concepts
• Ensure all costs are contained within agreed financial guidelines and maintain and monitor working practices, systems, and processes to meet schedules.
• Investigating, analysing, suggesting, and implementing corrective actions to resolve problems.
• Organising staff and equipment within specified cost targets to meet forecast.
• Preparing for and implementing changes in menus and specifications.
• Overseeing effective yield test programmes as directed by the Manager.
• Ensuring that all recipes are communicated effectively with the relevant departments
• Ensure your team comply with all Legislation, Company Policy And Customer requirements
• Dealing with both minor incidents and RIDDOR accidents under agreed procedures.
• Playing an Active Part of the HACCP Team for the Unit.
• Meet the service and quality expectations of your customer and maintaining customer and company standard levels.
• In liaison with the Food Supply Manager ensure the quality of the raw product is to specification and that suppliers are fully aware of requirements

This list is not exhaustive, accountabilities may vary dependant on locality or role complexity and may include any other duties considered reasonable by the line Manager.

What do we need from you?

• Professional culinary qualifications e.g. 706/1, 706/2 & 706/3 or diploma/degree level
• Previous product development experience in a manufacturing environment or similar is essential
• Must have experience of working in various types of culinary outlets including fine dining and international
• Experience with product presentation
• Outstanding understanding of food values and food quality with an understanding of chemical/molecular balances in foods
• This is a customer facing role, so you will need to be good at building rapport and creating long-term business relationships
• You will need to be confident in presenting to a group and taking the lead role

If you believe your skills and experience align with what we're looking for, we encourage you to apply — we’d love to hear from you!

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Other

Industries

• Food and Beverage Services and Airlines and Aviation