Weekend Sous Chef

4 weeks ago

Newcastle upon Tyne, United Kingdom dnata Catering UK Full time

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 departments
External: Customers, EHO, Auditors

What you’ll be doing:

Assist the Head Chef in managing Kitchen production, ensuring quality and consistency in line with company guidelines and customer requirements
Look to continuously improve quality and process to deliver world class standards consistently
Work with Head Chef to set and achieve KPI targets
Responsible for implementing standard operating procedures for food production and cooking processes
Responsibility for food production and presentation within cost parameters whilst minimising all kitchen associated costs without detriment to the business
Responsibility for Chef recruitment and assist with training and development
Mentoring the team to support growth and carry out on site assessments of the complete Chef group
Effectively communicate between the leadership team and Chef brigade
Ensure workload is fairly distributed among Chef group and provide guidance where necessary
Ensure all Hazard and Critical Control Points are followed for all food preparation and food delivery that all HACCP procedures for food safety are followed
Stock control and batch cooking management to minimise wastage share through the Chef brigade
Ensure full adherence to the company policies in relation to Security, Food Safety, and Health and Safety
Grow the team to enable positive interaction with all departments
Facilitate daily shift briefings and manage the OQMS process
Develop dishes and products that match customer brief, commercial constraints and development strategy

This 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.


Key Performance Indicators:
Customer Feedback
Completion of due diligence documentation
Internal/External audit performance
Quality of meal creation in line with specification


What you’ll have:

~ City and Guilds or NVQ in professional cookery Level2/3
~2 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 regulations
~ Basic Food Hygiene Certificate
~ Basic Health and Safety Certificate
~ A methodical and logical approach to work


What you’ll show:

Passion for food
Evidence of behaviours aligned to company values
Developing Expertise
Generating Ideas
Interacting with People
Team Working
Meeting Timescales
Upholding Standards

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