Senior Sous Chef - Continental

Senior Sous Chef – Continental

Emirates Flight Catering (EKFC) is seeking an experienced and passionate Senior Sous Chef to join our team at one of our largest and most dynamic production facilities, responsible for delivering consistent, high‑quality, large‑scale meals.

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.

Job holder will investigate complaints if any and take corrective actions as appropriate.

• Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of workflow and to prevent any subsequent delays in operations.
• 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. Propose solutions if it cannot be corrected immediately. Ensure that Sous chefs and Junior staff follow all developed specifications in terms of portion size, quantity and quality.
• Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates.
• Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements applying effective controls.
• While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
• Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.
• Manage any issues, focusing 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 in an organized and responsible manner.
• Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost‑reduction without compromising on quality.
• Address customer expectations and issues effectively and suggests long‑term solutions to any anomalies or improvement ideas reported or observed.
• Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines for the production and assembly staff.
• Understands the lean manufacturing standards established by EKFC and support the efforts on the shift to deploy and maintain the best practices that will reduce or eliminate the 7 areas of waste in operations.

The jobholder guides, assists and monitors the performance of assigned sections during his/her shift for his/her section/area. Coordinates all the activities during his/her shift within the kitchens and communicates, where necessary, with the external and internal clients and suppliers.

Hotel Management or Culinary degree

• Thorough experience in Continental cuisine
• Experience in mass food production and banquet handling is required
• 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
• Problem solving and decision‑making ability in real time, creative and out of box thinking
• Strong organizational skills, effective Training and communication skills

Mid‑Senior level

Full‑time

Production

Hospitality, Caterers, and Restaurants