Senior Sous Chef

About the role

The Senior Sous Chef supports the Production Chef as the second‑in‑command of a high‑volume kitchen, ensuring meals are prepared to exacting standards for airline catering. This role combines hands‑on cooking, staff supervision, and strict adherence to hygiene and safety protocols.

Key responsibilities

• Prepare mise‑en‑place and portion food items according to recipes and menu specifications.
• Assist the Production Chef with food presentation, labeling, and ensuring meals are blast‑chilled and delivered on schedule.
• Maintain personal and food hygiene standards in line with the Quality Assurance Department.
• Coordinate kitchen cleaning with housekeeping and ensure equipment is kept in good condition.
• Monitor food temperatures, stock levels, and minimise waste while preparing daily wastage reports.
• Supervise, train and schedule kitchen staff, checking attendance against rosters.
• Conduct daily inspections of cold rooms, freezers and equipment, and raise work requisitions for any breakdowns.

Required profile

• Minimum 10 years of experience in culinary operations, preferably in an airline or large‑scale catering environment.
• Comprehensive culinary background in a specific cuisine with a proven track record of quality and consistency.