Sous Chef at LSG Sky Chefs Things Remembered Services FZE

Job Summary

• The job incumbent works alongside the executive head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking so that meals are prepared and served according to highest standards and quality set by the Company and specifications set by the airlines; and keeps up to date with new products, recipes and preparation techniques.

Job Description
Food Preparation and Service:

• Assist head chef with menu creation.
• Produce high quality dishes that follow up the established menu and level up to standards, as well as to requirements.
• Supervise all food preparation and presentation to ensure quality, quantity and standards.
• Ensure that dishes are prepared within deadlines.

Food Safety, Storage and Hygiene:

• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Verify that food storage units all meet standards and are consistently well-managed.
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Make sure that the professional equipment is in good conditions and signal any malfunction.
• Set an example to others for personal hygiene and cleanliness on and off duty.

Customer Service:

• Greet and provide a high level of customer service to members, guests, visitors and fellow employees.
• Effectively manage all complaints and ensure that processes are put in place to prevent future recurrences.

Compliance:

• Adhere and ensure that all subordinates adhere to all CCP’s and CP’s.
• Adhere and ensure that all subordinates adhere to all company safety principles and guidelines.
• Assess quality control and adhere to company’s service standards.
• Maintain confidentiality of the company’s business affairs at all times.
• Ensure punctuality.
• Adhere to all staff and company policies.
• Actively participate in training related to role.

Communication:

• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintain effective inter-departmental working relationships.
• Attend all required meetings when and where required.
• Provide accurate and timely information when and where required.
• Communicate courteously.

Co-ordination/Leadership:

• Lead kitchen team in executive head chef's absence.
• Provide guidance to kitchen staff members.
• Support and facilitate control on food cost.
• Guide and train subordinates on a daily basis to ensure high motivation and economical working environment.

Qualifications / Competencies

• Minimum of a Culinary Degree or its equivalent or any relevant degree
• More than 5 years’ work experience cooking in a well-established restaurant or full-service hotel and a minimum of 2 years in a similar role.
• Knowledge and experience of air flight catering is desirable
• Good understanding of catering principles and regulations
• Excellent communication skills and customer orientation
• Good leadership skills
• Understand and demonstrate mastery in intercultural sensitivity
• Must be computer literate.
• Should be fluent in English.
• Ability to multitask.
• Extensive food and beverage knowledge.
• Excellent communication and interpersonal skills.