Senior Sous Chef- UAE National

• Manage kitchen production operations and workflow execution to ensure operational continuity, timely delivery, and achievement of production targets in line with airline catering requirements.

• Optimize production planning and resource utilization by aligning manpower, equipment, materials, and capacity requirements to achieve operational efficiency, cost effectiveness, and service delivery objectives.

• Ensure implementation of kitchen SOPs, recipes, food safety, and regulatory standards across all production areas to maintain compliance and operational consistency.

• Establish production quality control measures to ensure adherence to portion control, yield, presentation, labelling, product specifications, and airline/customer requirements.

• Monitor operational performance, risks, and challenges by implementing corrective actions and improvement plans to resolve issues, enhance efficiency, and support business objectives.

• Drive continuous improvement initiatives through lean practices, waste reduction, productivity enhancement, and cost optimization without compromising quality standards.

• Lead and develop Sous Chefs and production teams through coaching, performance management, and capability development to strengthen leadership effectiveness and maintain operational standards.

• Maintain effective communication, reporting, and stakeholder coordination with the Executive Sous Chef and other key stakeholders to support operational decision-making, issue resolution, and service excellence.

• Conduct quality assurance reviews and process verification activities to evaluate operational effectiveness, sustain compliance, and support continuous improvement and customer satisfaction.

Education Qualification:

• High Diploma or Degree in Hotel Management, Culinary Arts, or a related field.

Work Experience:

• Minimum 6 years of culinary experience.
• Relevant culinary certification.

Skills:

• Strong knowledge of food products, production processes, and large-scale in-house kitchen operations.
• Extensive knowledge of cooking techniques across various cuisines, with experience in 5-star hotel catering environments.
• Experience in recipe creation, menu development, and food costing.
• Proven leadership, coaching, training, and delegation skills to effectively manage a diverse, multi-national workforce.
• Experience in managing high-volume a la carte and/or banqueting operations within a large kitchen team.
• Strong organizational, communication, problem-solving, and decision-making skills to effectively manage operational challenges.