Senior Sous Chef
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Key skills for this role
About the Role
Emirates Flight Catering seeks a Senior Sous Chef, Pastry to lead daily kitchen operations, supervise sous chefs, and ensure high-quality production. Requires a Hotel Management or Culinary degree and minimum 6 years' culinary experience.
Key Skills for This Role
Responsibilities
- Ensure that all assigned production staff carry out their duties in a set time frame
- Shares responsibility with ESC and deputes in his absence for compliance of all policies/procedures/rules/regulations of the kitchen
- Supervise staff in the implementation process in their section, report any non conformance
- Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications
- Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements
- Find solution to problems and take corrective action before they occur and keep Executive Sous Chefs informed
- Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries
- Manage any issues, focussing on products, equipment, labour topics and material management, coach team on proactive attempt at solutions
- Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable
- Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost reduction
- Address customer expectations and issues effectively and suggests long term solutions
- Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines
Requirements
- Hotel Management or Culinary degree
- Minimum of 6 years' experience in the culinary field
- Knowledge and experience of food products and processes in a facility with extensive in house production
- Excellent knowledge and understanding of all aspects of cooking in various cuisines
- Experience in creating recipes, menu development and costing
- Demonstrated leadership skills to efficiently manage a large multi national workforce
- Hotel Catering equivalent in 5 star facility with 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 preferential
- Ability to provide feedback and coaching
- Effective delegation skills
- Problem solving and decision making ability in real time
- Strong organizational skills, effective Training and communication skills
Full Job Posting
Job Purpose
- The jobholder is responsible to lead the daily kitchen operation, to assign duties and delegate tasks to Sous chefs, inspect their work and provide daily feedback to the Executive Sous Chef.
- Job holder will supervise all locations and conduct spot checks, ensuring that kitchen staff carry out their duties in an efficient manner and provide high standard that complies with the hygiene, quality and safety standards.
Key Results Area
- Ensure that all assigned production staff carry out their duties in a set time frame
- Shares responsibility with ESC and deputes in his absence for compliance of all policies/procedures/rules/regulations of the kitchen
- Supervise staff in the implementation process in their section, report any non conformance
- Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications
- Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements
- Find solution to problems and take corrective action before they occur and keep Executive Sous Chefs informed
- Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries
- Manage any issues, focussing on products, equipment, labour topics and material management, coach team on proactive attempt at solutions
- Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable
- Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost reduction
- Address customer expectations and issues effectively and suggests long term solutions
- Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines
Knowledge, Skills & Minimum Experience
- Hotel Management or Culinary degree
- Minimum of 6 years' experience in the culinary field
- Knowledge and experience of food products and processes in a facility with extensive in house production
- Excellent knowledge and understanding of all aspects of cooking in various cuisines
- Experience in creating recipes, menu development and costing
- Demonstrated leadership skills to efficiently manage a large multi national workforce
- 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 preferential
- Ability to provide feedback and coaching
- Ability to develop himself/herself in the current role and beyond
- Willingness to take on responsibility
- Effective delegation skills
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