Executive Sous Chef

About the role

The Executive Sous Chef will lead the culinary production team at Emirates Flight Catering, ensuring high‑quality food delivery for airline services. This senior position combines operational planning, menu development and staff management to drive efficiency and profitability.

Key responsibilities

• Develop and manage the production team, planning routine and additional deliverables efficiently.
• Propose logistics solutions to improve stock rotation, FIFO, procurement forecasting and production planning.
• Oversee material, staff and equipment management to guarantee on‑time, high‑quality deliveries.
• Lead menu presentations, product design and development of new dishes.
• Collaborate with the Executive Chef on recruitment, training, succession planning and hierarchy design.
• Supervise scheduling, customer focus, quality specifications and on‑time output.
• Inspect processes and staff, reporting findings to meet production deadlines.
• Address customer expectations, resolve issues and implement long‑term improvements.
• Control portion size, quantity and quality specifications in the kitchen.
• Analyse waste statistics, implement cost‑effective controls and minimize food loss.
• Prepare budget data, project food and labor costs and monitor financial results.
• Streamline menu components for cost suitability through economies of scale.

Required profile

• Minimum 84 months (7 years) of experience in culinary production and kitchen leadership.
• Proven ability to manage large teams, recruit and train staff, and plan succession.
• Strong analytical skills for budgeting, cost control and waste reduction.
• Excellent communication with senior management and customers.

Required skills

• Quality Assurance management
• Lean Management
• SOPs
• Business management software applications
• Forecasting
• Costing
• GMPs
• Occupational Health & Safety
• Menu Development
• OHSA compliance
• Production Planning
• ISO 9001:2008 QMS
• FIFO procurement