SENIOR SOUS / SOUS CHEF (Permanent)

Overview of the Company dnata is one of the world’s largest air and travel services providers, offering ground handling, cargo, travel and catering & retail services at over 130 airports in more than 30 countries across six continents. At dnata, we are by your side for the entire travel experience. dnata Catering and Retail is one of the world’s leading in-flight hospitality providers, delivering world-class culinary services and innovative products that enhance our passengers’ experience. The role of Senior Sous Chef - Chinese Specialist, is based at Heston, with a strong emphasis on the preparation and understanding of Regional Chinese cuisine and working knowledge of Western cuisine. The Senior Sous chef will be allocated account(s) and responsible for understanding the culinary needs of their customers and subsequently delivering them, both from a menu development and presentation perspective but equally as importantly ensuring our operational kitchens have the know how to deliver the menus consistently and to the standards set. It is important to note that to be successful for this role, you will need to be fluent in either Cantonese or Mandarin. National Accounts Executive Chef, Food Technologist, chefs, unit personnel, central support functions, QA, Compliance External: Airline customers, apprentices, EHO, Auditors Work with customer and sales/commercial team to understand customer requirements fully Develop Regional Chinese dishes and products that match customer brief, commercial constraints and development strategy Constantly look to innovate and be creative in your development ideas across a wide range of cuisines Prepare customer menu presentations with assistance of development team to meet presentation deadlines in the UK and culinary support in other Dnata stations ex UK Lead Menu Presentations to Customers and assist National Accounts Executive Chef with high profile Menu Presentations incorporating Regional Chinese Explain kitchen/production concepts in ‘layman’ terms to customers and chefs Lead in-house presentations to unit Chefs on new products and new methods of production Work with commercial team on menu specifications post-presentation to ensure accuracy and consistency of data Input innovative and create ideas to the development strategy Support with in-house hospitality for client entertaining – write menus, produce shopping list, produce menu items, liaise with hospitality team Champion regional Chinese food trends in the business Work on various projects as directed e.g. new concepts Ensure all costs are contained within agreed financial guidelines and maintain and monitor working practices, systems and processes to meet schedules. Ensuring that all recipes are communicated effectively and as appropriate provide information to the Commercial department Ensure the quality of the raw product is in line with expectations of category and that suppliers are fully aware of requirements Competent in regional Chinese Cuisines, also speaking fluent in either Mandarin or Cantonese. Previous product development experience in a manufacturing environment or similar is essential Must have experience of working in various types of culinary outlets including fine dining and international This is a customer facing role, so you will need to be good at building rapport and creating long-term business relationships You will need to be enthusiastic with a ‘can do’ attitude to producing a quality product within tight deadlines Outstanding understanding of food values and food quality with an understanding of chemical/molecular balances in foods You will need to be flexible about your working hours to meet customer requirements You will be expected to keep up to date with food trends via social media, attending food festivals etc. Bring your knowledge of modern restaurant/ food concepts and new kitchen technology into the traditional airline catering operations