Sous Chef

About the role

The Sous Chef will lead daily bulk production in a high‑volume airline catering environment, ensuring timely dispatch of meals that meet airline specifications and passenger load requirements. The role oversees production planning, manpower scheduling, batch control, and strict food safety compliance.

Key responsibilities

• Supervise and allocate work to subordinates, monitor productivity, and provide training to achieve target output.
• Plan rosters and schedules to ensure desired output delivery.
• Maintain accurate portioning, presentation, and colour‑coding of food products while adhering to airline standards and HACCP requirements.
• Identify and resolve operational issues, implement corrective actions, and communicate status to senior chefs.
• Drive SOP implementation, update procedures, and ensure compliance with approved recipes and methods.
• Support development, trial, and rollout of new recipes and menu items in coordination with stakeholders.
• Prepare and execute production plans, maintain production sheets for multiple airlines, and ensure proper stock rotation and on‑time deliveries.
• Control food cost and wastage by monitoring portion sizes, optimizing raw material usage, and tracking variances against plans.

Required profile

• Hotel Management or Culinary degree.
• Minimum 5 years of experience in high‑volume hotel or airline catering, preferably in a 5‑star facility.
• Proven experience managing large kitchen teams and banqueting operations.
• Ability to provide feedback, coach staff, and delegate responsibilities effectively.
• Strong problem‑solving and decision‑making skills in a fast‑paced environment.

Required skills

• HACCP and food safety compliance.
• Production planning and batch/yield control.
• Stock rotation and inventory management.
• Food cost control and waste reduction.
• Standardized recipe adherence and SOP implementation.