Sous Chef

As a Sous Chef at dnata catering company, you will play a crucial role in creating delicious and innovative meals for airline passengers. Working closely with the Head Chef, you will be responsible for overseeing the kitchen operations, including food preparation, cooking, and plating. Your expertise in culinary techniques, menu planning, and food safety regulations will ensure the highest quality meals are delivered on time. Additionally, you will lead and train a team of culinary professionals, fostering a positive and collaborative work environment. Join our team and contribute to our mission of providing exceptional dining experiences in the skies! ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Produce daily prep and production lists following airline specifications. Must meet all applicable state and local food handler certification requirements for the work location (Texas requires a Food Handler Certificate within 60 days of hire). Direct and mentor culinary employees to raise levels of education, morale, and productivity. Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation. Maintain and enforce safe and sanitary working conditions within the culinary department through proper equipment, hazardous material, and other governing food auditing bodies. Assist with ordering of perishable food, non-food supplies. Control waste through proper calculation of ordering and production. Assist in the creation and documentation of new recipes. Maintain a visionary approach to the culinary department, promoting continuous improvement of standards, quality, systems, and financial expenses. Responsible for all culinary operations in the absence of the Executive Chef. Maintain awareness of employee schedules. Supervise check-in and check-out temporary labor. Responsible for training culinary employees in proper clock-in and out procedures. Responsible for the overall production of hot and cold foods. Supervise the Culinary staff in a manner consistent with the company's Human Resource Policies and Procedures. Assure the safety of the work environment and report any potential hazards to the General Manager and Human Resources. Document all work-related injuries and illnesses by responsible immediate reporting to department management on duty. Responsible for controlling food and labor costs. Responsible for proper uniforms, hair restraints, and sanitation practices of culinary staff. NONESSENTIAL FUNCTIONS: Other duties as assigned. EDUCATION: Minimum of an Associate's Degree three (2) years in (culinary) in culinary field or appropriate continuing education experience and relevant work experience. QUALIFICATIONS: Knowledge of all major kitchen equipment and appliances. Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment. Must be able to identify and properly use all small kitchen wares. Excellent communication skills, verbal and written. Strong knowledge of HACCP and sanitation standards. Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP). Ability to recognize and utilize weights and measurements, both liquid and dry. Knowledge of accounting and cost control principles. Ability to supervise and manage employees including training, progressive discipline and hiring. Knowledge of purchasing related to food items and small wares. Knowledge and skills in diverse culinary techniques including Arabic Ethnic Cuisine, Cold Displays, Sauces, Protein Cutting, Plate Presentation and Sanitation. Skill in volume production and hands‑on cooking. Ability to perform basic math functions necessary to execute recipes. Strong organizational skills and ability to multi‑task. Ability to work extended hours productively. Good understanding of computer software programs to include Microsoft Word, Excel and Outlook. Valid food handler's certificate or equivalent. Minimum of two (2) years' experience as a Sous Chef. Minimum of two (2) years' experience in a kitchen environment. Minimum of two (2) years in a supervisory role. Intellectual/Social demands: While performing the essential functions of this job, the employee is continuously asked to multi‑task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Physical demands: While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly. Work environment: The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud. The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud. While performing the duties of this job, the employee is regularly exposed to extreme cold (35-40 Degree) #J-18808-Ljbffr