Sous Chef

Discover dnata Catering: Elevating In-Flight Diningdnata Catering is a premier provider of in-flight catering and retail services, renowned for delivering exceptional culinary experiences to airlines across the globe. As part of the dnata Group, a leading global air services provider, dnata Catering operates at 18 airports in the UK, serving 38 airlines with a dedicated team of over 3,000 professionals.What’s the purpose of role:Responsible for providing support in running the Halal Kitchen with a team of Chefs, ensuring airline specifications are met, and all compliance needs are met in line with company, legal and airline standards. Who you’ll deal with:Internal: Head Chef, Sous Chefs, General Assistants, Operations Manager and other departmentsExternal: Customers, EHO, AuditorsWhat you’ll be doing:Assist the Head Chef in managing Kitchen production, ensuring quality and consistency in line with company guidelines and customer requirementsLook to continuously improve quality and process to deliver world class standards consistentlyWork with Head Chef to set and achieve KPI targetsResponsible for implementing standard operating procedures for food production and cooking processesResponsibility for food production and presentation within cost parameters whilst minimising all kitchen associated costs without detriment to the businessResponsibility for Chef recruitment and assist with training and developmentMentoring the team to support growth and carry out on site assessments of the complete Chef groupEffectively communicate between the leadership team and Chef brigadeEnsure workload is fairly distributed among Chef group and provide guidance where necessaryEnsure all Hazard and Critical Control Points are followed for all food preparation and food delivery that all HACCP procedures for food safety are followedStock control and batch cooking management to minimise wastage share through the Chef brigadeEnsure full adherence to the company policies in relation to Security, Food Safety, and Health and SafetyGrow the team to enable positive interaction with all departmentsFacilitate daily shift briefings and manage the OQMS processDevelop dishes and products that match customer brief, commercial constraints and development strategyThis list is not exhaustive, accountabilities may vary dependant on locality or role complexity and may include any other duties considered reasonable by the line manager.What you’ll have:City and Guilds or NVQ in professional cookery Level2/32 years’ experience cooking in a professional environment Ability to communicate with those at all levels Attention to detail and accuracy A thorough understanding of health and safety regulationsBasic Food Hygiene CertificateBasic Health and Safety CertificateA methodical and logical approach to workWhat you’ll show:Passion for foodEvidence of behaviors aligned to company values Developing Expertise Generating Ideas Interacting with PeopleTeam WorkingMeeting TimescalesUpholding Standards