Senior Sous Chef

About the role

The Senior Sous Chef supports the Cold Kitchen, ensuring smooth operations, adherence to SOPs and coordination with internal and external stakeholders. This position also rotates as Chef on Duty, contributing to high‑volume airline catering.

Key responsibilities

• Manage kitchen production, workflow and delivery to meet airline catering targets.
• Optimize planning, manpower, equipment and materials for efficiency and cost effectiveness.
• Implement SOPs, recipes, food safety and regulatory standards across all areas.
• Establish quality control for portioning, yield, presentation and labeling.
• Monitor performance, address risks and drive continuous improvement through lean practices.
• Lead, coach and develop Sous Chefs and production teams.
• Maintain communication with the Executive Sous Chef and other stakeholders.

Required profile

• High Diploma or Degree in Hotel Management, Culinary Arts or related field.
• Minimum 6 years of culinary experience, preferably in 5‑star hotel catering.
• Proven leadership, coaching and delegation skills.
• Strong organizational, communication and problem‑solving abilities.

Required skills

• Food safety and regulatory compliance.
• Recipe creation and menu development.
• Food costing.
• Large‑scale kitchen production processes.