{"id":2622054,"url":"https://alion.io/job/emirates-flight-catering-senior-sous-chef-2","title":"Senior Sous Chef","company":{"id":2546082,"name":"Emirates Flight Catering","domain":"emiratesflightcatering.com","url":"https://alion.io/company/emiratesflightcatering","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Oracle","truth_index":{"grade":"B","score":75,"open_postings":3,"ghost_share":0,"stale_share":1,"repost_share":0,"time_to_fill_p50_days":null,"computed_at":"2026-10-20T05:45:00Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Dubai, United Arab Emirates"],"countries":["AE"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":16500,"max_usd":42000,"period":"year","method":"global_role_cell_scaled_by_country","sample_n":342},"experience_years_min":6,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Chef","optional":false}],"status":"live","first_seen_at":"2026-10-15T11:34:08Z","employer_posted_date":"2026-10-15","last_verified_at":"2026-10-20T17:09:11Z","board_verified":true,"closed_at":null,"days_open":5,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":5},"description":"Job Context\nThis role supports Bakery Production operations by ensuring effective kitchen operations, consistent application of processes and standards, participation in the rotational Chef on Duty role, and coordination with key internal and external stakeholders and suppliers.\nKey Result Areas\nManage kitchen production operations and workflow execution to ensure operational continuity, timely delivery, and achievement of production targets in line with airline catering requirements.\nOptimize production planning and resource utilization by aligning manpower, equipment, materials, and capacity requirements to achieve operational efficiency, cost effectiveness, and service delivery objectives.\nEnsure implementation of kitchen SOPs, recipes, food safety, and regulatory standards across all production areas to maintain compliance and operational consistency.\nEstablish production quality control measures to ensure adherence to portion control, yield, presentation, labelling, product specifications, and airline/customer requirements.\nMonitor operational performance, risks, and challenges by implementing corrective actions and improvement plans to resolve issues, enhance efficiency, and support business objectives.\nDrive continuous improvement initiatives through lean practices, waste reduction, productivity enhancement, and cost optimization without compromising quality standards.\nLead and develop Sous Chefs and production teams through coaching, performance management, and capability development to strengthen leadership effectiveness and maintain operational standards.\nMaintain effective communication, reporting, and stakeholder coordination with the Executive Sous Chef and other key stakeholders to support operational decision-making, issue resolution, and service excellence.\nConduct quality assurance reviews and process verification activities to evaluate operational effectiveness, sustain compliance, and support continuous improvement and customer satisfaction.\n Education Qualification:\nHigh Diploma or Degree in Hotel Management, Culinary Arts, or a related field.\nWork Experience:\nMinimum 6 years of culinary experience.\nRelevant culinary certification.\nSkills:\nStrong knowledge of food products, production processes, and large-scale in-house kitchen operations.\nExtensive knowledge of cooking techniques across various cuisines, with experience in 5-star hotel catering environments.\nExperience in recipe creation, menu development, and food costing.\nProven leadership, coaching, training, and delegation skills to effectively manage a diverse, multi-national workforce.\nExperience in managing high-volume a la carte and/or banqueting operations within a large kitchen team.\nStrong organizational, communication, problem-solving, and decision-making skills to effectively manage operational challenges.","description_format":"text","description_chars":2840,"description_truncated":false,"requirements":{"experience_years_min":6,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Waste Management","Environmental 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