Sous Chef – UAE National

About the role

The Sous Chef will supervise kitchen staff, ensure smooth workflow and meet production targets for airline catering. This position requires strong leadership, adherence to food safety standards, and the ability to manage high‑volume output.

Key responsibilities

• Allocate work, monitor productivity, and provide training to sub‑ordinates.
• Plan rosters and ensure timely, efficient production according to specifications and passenger loads.
• Maintain portioning, presentation, colour‑coding, and food safety records to achieve consistent quality and minimal waste.
• Identify and resolve operational issues, communicate status to senior chefs, and implement corrective actions.
• Drive SOP implementation, address non‑conformances, and ensure compliance with approved recipes.
• Support development and trial of new recipes and menu items.
• Prepare and execute production plans, maintain detailed production sheets for multiple airlines.
• Maintain stock rotation, on‑time deliveries, and strict hygiene procedures.
• Control food cost and wastage by monitoring portioning and raw material usage.
• Comply with the company’s Safety & Hygiene Policy.

Required profile

• Hotel Management or Culinary degree.
• Minimum 5 years of culinary experience, preferably in 5‑star hotel catering or large‑scale kitchen operations.
• Experience in high‑volume à la carte or banqueting environments.
• Ability to provide feedback, coach staff, and take responsibility.
• Effective delegation, problem‑solving and decision‑making skills.

Required skills

• Knowledge of airline catering standards and food safety regulations.
• Proficiency in production planning and stock rotation.
• Ability to develop and implement new recipes.