Sous Chef - Indian Cuisine

Globally we deliver over 320,000 authentic, world-class meals every day, these meals are dished up by our portfolio of brands - dnata, Alpha Flight Group, Alpha LSG and En Route. Working to stringent deadlines and exacting standards, we take pride in every smile our dishes evoke - a trait recognized by numerous airlines around the world. Over the years we have been awarded best caterer by a wide number of airlines and are driven by a desire to deliver for our customers, and their customers, every day.

We are excited to be opening our 64th dedicated catering unit in Vancouver, Canada. Our Vancouver start-up is a unique opportunity to be part of a new team that will help us write the next chapter of our success story!

• Be part of a small start-up team, with great opportunity for growth
• Be part of a global award winning group
• Medical, Dental & Vision Cover
• Additional co-contributions towards your retirement fund
• Paid annual vacation
• Free daily meal

As a Sous Chef
- Indian Cuisine, you will be a key member of the culinary team, assisting the Kitchen Head in overseeing kitchen operations and ensuring the delivery of high-quality dishes. This role requires creativity, strong culinary skills, and effective leadership in a fast-paced kitchen environment.

• Directly supervises the Kitchen Staff.
• Support the Kitchen Head with customer/client food presentations as and when required.
• Promotes professional work habits, encourages staff to act with integrity and recognizes this trait in others.
• Consistently reviews processes within the production environment to ensure optimum productivity and efficiencies.
• Develops menus for individual clients and recommends menu rotations.
• Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality.
• Develops production schedules to cater to individual client needs within the required timelines.
• Co‑ordinates with operations department to ensure meals are prepared in the required times, ready for delivery to the client.
• Seeks opportunities to increase food revenue, decrease kitchen expenses and maximises departmental productivity without compromising our client’s satisfaction.
• Approves the requisition of products and other necessary food supplies.
• Maintains product consistency by conducting inspections of seasoning, portion, and appearance of food.
• Manages employee performance through training, coaching, or corrective action as required.
• Supports safe work habits and a safe working environment at all times.
• Performs other duties as directed.

Work Hours / Schedule

• This role involves shift work (days/afternoons/nights), weekends and holidays. Overtime may be required based on operational and seasonal needs.
• This role involves working in a cold environment.
• Be able to travel abroad twice a month.

• A culinary degree or cooking certification
• Red Seal certification is an advantage
• Be able to handle meat products; fish, beef, pork, poultry and other food products
• Be able to travel abroad twice a month.
• Follow food specifications and menu guidelines
• Good English skills: verbal, written and reading
• Able to work in a cold environment
• As a minimum, basic computer skills (MS office suite, Word, Excel & Outlook)
• Airline catering, or large volume experience an asset