Sous Chef (Product Development)

About the role

The Sous Chef in the Product Development Department is responsible for planning and managing the operation of a production outlet, ensuring adequate staffing and equipment across all shifts. The role oversees daily food preparation, monitors workflow, and guarantees that meals meet production plans and HACCP standards.

Key responsibilities

• Manage production of all meals in the outlet across all shifts and ensure timely delivery to the operations department.
• Monitor compliance with HACCP standards and airline specifications for meal preparation.
• Control portion quantities, minimize waste, and conduct weekly yield tests to manage food cost.
• Support the Line Manager in manpower forecasting, menu development, and equipment hand‑over between shifts.
• Check quality of raw materials, maintain high standards for Amiri and VVIP flight meals, and ensure cleanliness of all production areas.

Required profile

• High School, Diploma or Bachelor’s qualification with at least 4 years of relevant experience.
• Previous experience as a Junior Sous Chef (minimum 1 year) in a high‑pressure environment.
• Fluent in English (reading, writing, speaking) and good computer skills in MS Office.
• Strong knowledge of food and beverage operations, food hygiene and HACCP principles.

Required skills

• MS Office proficiency.
• Food hygiene and HACCP implementation.
• Operation of JD Edwards EnterpriseOne, bin conveyor and GN tray management systems.
• Centralized cooking control and monitoring.
• Conducting yield tests for food‑cost control.