Executive Sous Chef - Asian cuisine

About the role

As the Executive Sous Chef - Asian cuisine for dnata Catering, you will play a vital role in assisting the Executive Chef in overseeing culinary operations while ensuring the delivery of exceptional food experiences to airline passengers. You will lead and manage a dedicated team of chefs, cooks, and kitchen staff in the preparation, cooking, and presentation of high-quality meals. Your collaboration with the culinary team will be essential in developing innovative and diverse menus that cater to the specific dietary requirements and preferences of airline passengers.

Responsibilities

• Assisting in maintaining the highest standards of food quality, safety, and hygiene, adhering strictly to industry regulations.
• Able to demonstrate a thorough understanding of traditional Asian cuisine including desserts.
• Supporting menu planning, recipe development, and culinary techniques to create memorable dining experiences for passengers while optimizing efficiency and cost-effectiveness.
• Overseeing inventory management, supplier relationships, and budgeting to ensure smooth operations and profitability.
• Developing and implementing Standard Operating Procedures to increase productivity and control labor costs.
• Ensuring compliance with food ready times (FRT) and exact quantities (order numbers).
• Facilitating effective internal communication through shift meetings and group discussions.
• Conducting research on formulas and processing procedures for new food products in collaboration with the R&D Manager.
• Testing food modalities and quality to ensure excellence in offerings.
• Collaborating with the Purchasing Department to ensure all required materials are sourced and available to meet production needs.
• Ensuring the receiving department consistently fulfills requisition orders.
• Standardizing the productive standard portfolio, including methods for preserving food hygiene.
• Working with Operations to follow project timelines and launch new concepts.
• Training, coaching, and providing on-the-job training for staff to enhance their skills and efficiency.
• Other duties as assigned by management.

Requirements

• Bachelor’s Degree Preferred; Associate degree (A.A.) or a minimum of Ten (5 ) plus years of culinary experience leading a kitchen in high-end establishments.
• Expert culinary skills with experience in Michelin-starred restaurants or highly reputable institutions.
• 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).
• Knowledge of global raw materials (foods) and experience in creating balanced new menus.
• Proven ability to create exquisite culinary art, focusing on taste, creativity, and presentation.
• At least five (5) years of experience in high-volume food production and prior airline catering experience.
• Valid food handler's certificate or equivalent.
• Physical demands: regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch; must regularly lift and/or move up to 30 pounds.
• Safety and Security: observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.
• Work environment: performed indoors; noise level ranges from minimal to loud.

Skills

• Excellent interpersonal skills with the ability to interact with clients and communicate effectively internally and externally.
• Culinary expertise in International Cuisine.