Thai Specialty Chef

Gategroup; Gatwick; On-site; GBP 30,000 - 50,000; Full time

Job summary

A leading global catering service provider in Gatwick is seeking a Specialty / Sous Chef to deliver culinary excellence with a focus on Asian cuisine. The role involves recipe development, menu planning, and managing client relationships. Applicants should have 7+ years of culinary experience, with at least 3-5 years in a senior chef role. This position offers a chance to showcase your skills in a dynamic food service environment.

Qualifications

• Minimum 3-5 years as a sous chef or head chef.
• Extensive experience at a 5-star establishment as chef de partie.
• Minimum 7 years working as a chef required.
• In-flight catering experience preferred.
• Experience in managing teams within the food industry.

Responsibilities

• Deliver culinary excellence in Asian cuisine and other specialties.
• Design and develop recipes and menu methodologies.
• Engage with customers to showcase culinary expertise.
• Act as culinary lead in absence of the Executive Chef.
• Train and mentor culinary staff on food preparation and safety.

Skills

Good Communication

Time management

Customer focus

Technology Proficiency

Problem Solving

Education

Certification / Degree / Diploma from a recognized post-secondary culinary institution

Completed vocational training in culinary and related hygiene courses

Management / Leadership & Sustainability & Corporate responsibility qualification

Catering diploma or City and Guilds

Job description

About the company :

Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe.

Job Summary

Reporting to the Executive Chef (or Executive Sous Chef as applicable), the Specialty / Sous Chef – Operations is responsible for delivering culinary excellence in their area of expertise, with a particular focus on Asian cuisine and other assigned specialties. The role covers the creation, production, and development of specialty meals and concepts for dedicated customers, as well as the preparation of standard menus when required.

Main Duties and Responsibilities

Menu & Recipe Development

Design, develop, and document recipes, menu methodologies, and production processes, incorporating nutritional, cultural, and seasonal considerations.Create, verify, and maintain an accurate recipe database and recipe cards for operational use.Lead the development of speciality and ethnic meals to meet client specifications.Research global food trends and emerging culinary concepts to adapt for in-flight catering.

Menu Planning & Presentations

Plan, prepare, and deliver menu presentations, guiding customers through the process.Engage with customers and stakeholders to showcase culinary expertise and innovations.Customer Engagement & Relationship Management

Customer Engagement & Relationship Management

Build and maintain strong client relationships, ensuring clear communication and understanding of requirements. Liaise with customers, account managers, and internal departments to meet service and quality expectations.

Production Management & Operational Oversight

Act as culinary lead in the absence of the Executive Chef, ensuring smooth daily operations. Collaborate with management to improve unit performance, address operational challenges, and achieve business objectives.

People Management & Training

Train, mentor, and develop culinary staff (cooks, chefs, and sous chefs) on correct food preparation, safety, and quality procedures. Ensure all culinary staff consistently demonstrate required skills to meet customer and airline account standards.

Quality, Safety & Compliance

Maintain a safe, secure, and healthy work environment by enforcing food safety, sanitation, and legal regulations. Oversee kitchen management audits to confirm adherence to processes and standards, documenting outcomes and follow-up actions.

Education

Certification / Degree / Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition or the Culinary Arts.

Completed vocational training in culinary and related hygiene courses.

Management / Leadership & Sustainability & Corporate responsibility qualification an advantage.

Catering diploma or City and Guilds, or other appropriate qualification

Work Experience

Minimum 3-5 years as a sous chef or head chef.

Extensive experience at a minimum level of chef de partie at a 5-star establishment.

Minimum 7 years working as a chef is required.

In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset.

Qualified chef, including Global Food experience, preferable with in-flight catering.

Extensive experience in managing teams within the food industry.

Knowledge and understanding of restaurant production techniques.

Knowledge of market trends and restaurant trends.

Experience using several types of kitchen software to aid the day-to-day running of kitchen operations.

Working knowledge and experience of HACCP stands and equivalent

Technical Skills

Good Communication

Time management

Customer focus

Technology Proficiency

Problem Solving

Team Leadership

The right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history.

If you share our values of excellence, passion, integrity and accountability, don’t miss out on this opportunity to join our team. Apply TODAY