Sous Chef
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Key skills for this role
About the Role
Emirates Flight Catering seeks a passionate Sous Chef, Pastry to supervise daily kitchen operations, manage staff, and ensure high-quality production. Requires a Hotel Management or Culinary degree and minimum 5 years' culinary experience.
Key Skills for This Role
Responsibilities
- Supervise and allocate work to subordinates, observe working methods and productivity
- Ensure desired output delivery through effective roster planning/scheduling
- Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements
- Check and ensure dishing is correct in weight, presentation and items are prepared as per airline specifications
- Be responsible for Gold standard recording for safe food with daily monitoring and follow up
- Find solutions to problems and take corrective action, keep senior chefs informed
- Manage implementation, updating and following of SOPs in respective section
- Assist in new recipe creation, trials and implementation of new products/dishes
- Prepare, update and maintain production sheets including breakdowns for all international airlines
- Ensure proper stock rotation, on time deliveries, high quality service and adherence to hygiene procedures
- Contribute to Kitchen revenue through effective food cost/wastage control
- Comply with and practice the company's established Safety & Hygiene Policy and Procedures
Requirements
- Hotel Management or Culinary degree
- Minimum of 5 years' experience in the culinary field
- 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 preferred
- Ability to provide feedback and coaching
- Effective delegation skills
- Problem solving and decision making ability
Full Job Posting
Job Purpose
- The job holder is responsible to supervise and manage the daily operation of the assigned kitchen including management of kitchen staff, ordering and recommending purchase of inventory while ensuring high service delivery, quality standards and cost standards.
Key Result Area
- Supervise and allocate work to subordinates, observe working methods and productivity
- Ensure desired output delivery through effective roster planning/scheduling
- Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements
- Check and ensure dishing is correct in weight, presentation and items are prepared as per airline specifications
- Be responsible for Gold standard recording for safe food with daily monitoring and follow up
- Find solutions to problems and take corrective action, keep senior chefs informed
- Manage implementation, updating and following of SOPs in respective section
- Assist in new recipe creation, trials and implementation of new products/dishes
- Prepare, update and maintain production sheets including breakdowns for all international airlines
- Ensure proper stock rotation, on time deliveries, high quality service and adherence to hygiene procedures
- Contribute to Kitchen revenue through effective food cost/wastage control
- Comply with and practice the company's established Safety & Hygiene Policy and Procedures
Knowledge, Skills & Minimum Experience
- Hotel Management or Culinary degree
- Minimum of 5 years' experience in the culinary field
- Hotel Catering equivalent in 5 star facility with excellent knowledge in all aspects of cooking and different cuisines preferred
- Previous experience in high volume a la carte and/or banqueting in a large kitchen team preferred
- 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
- Problem solving and decision making ability in real time, creative and out of box thinking
- Strong Interpersonal skills, organizational skills and effective Training and communication skills
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