{"id":2608503,"url":"https://alion.io/job/emirates-flight-catering-sous-chef","title":"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":null},"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":17000,"max_usd":45000,"period":"year","method":"global_role_cell_scaled_by_country","sample_n":257},"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-15T08:30:04Z","employer_posted_date":"2026-10-15","last_verified_at":"2026-10-15T17:37:03Z","board_verified":true,"closed_at":null,"days_open":0,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":0},"description":"Job Context\nThis role operates within the Standards & Specifications team supporting Recipe Management System project: standardization and accurate management of recipe information across a large-scale catering operation. Combining strong culinary knowledge with analytical and digital skills, the position is responsible for coordinating and verifying recipe data, including ingredients, yields, portion control and other recipe specifications, while ensuring accuracy and consistency within the system. The role works closely with different business units and stakeholders to identify discrepancies, investigate root causes and maintain reliable recipe information.\nKey Responsibility Areas\nSupervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.\n\nEnsure desired output delivery through effective roster planning / scheduling.\n\nEnsure timely and efficient production in accordance with specifications, standardized recipes, and passenger load requirements by maintaining accurate portioning and presentation, adhering to airline standards, implementing proper date colour-coding of food products, and sustaining Gold Standard food safety recording with daily monitoring and corrective follow-ups, resulting in consistent quality output, full compliance with food safety standards, and minimal wastage.\n\nProactively identify and resolve operational issues during daily production activities by implementing timely corrective and preventive actions and maintaining regular communication with Sr. Sous Chefs and Executive Sous Chefs on production status, challenges, and actions taken, ensuring smooth operations, minimized disruptions, and effective operational coordination.\n\nDrive the implementation, regular updating, and adherence to SOPs within the respective section by addressing non-conformances with timely corrective actions, briefing the team on preventive measures, and ensuring strict compliance with approved recipes and methods, resulting in standardized operations, improved team consistency, and full compliance with quality and operational standards.\n\nSupport the development, trial, and implementation of new recipes and menu items by coordinating with relevant stakeholders and guiding the team on client requirements, ensuring successful execution aligned with client expectations and quality standards.\n\nPrepare, update, and execute the production plan to meet production targets based on demand, and maintain production sheets, including separate breakdowns for all airlines/catering businesses, to support all intra-department requirements.\n\nEnsure that a proper stock rotation is maintained, on time deliveries, high-quality service and strict adherence to the laid down hygiene procedures.\n\nImplement effective food cost and wastage control measures by monitoring portioning, optimizing raw material usage, minimizing overproduction, and tracking variances against production plans, ensuring reduced waste and improved kitchen revenue and profitabilit\n\n Education Qualification:\nHotel Management or Culinary degree.\nWork Experience:\nMinimum of 5 years’ experience in the culinary field.\nHotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines \nPrevious experience in high volume and / or banqueting in a large kitchen team preferred.\nSkills\nAbility to provide feedback and coaching.\nAbility to develop himself / herself in the current role and beyond.\nWillingness to take on responsibility.\nEffective delegation skills.\nProblem solving and decision-making ability in real time, creative and out of box thinking.\nStrong Interpersonal skills, organizational skills and effective Training and communication skills","description_format":"text","description_chars":3914,"description_truncated":false,"requirements":{"experience_years_min":5,"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 Science"],"lifecycle":[{"event":"open","at":"2026-10-15T10:26:46Z"}],"visa":[],"liveness":{"score":86,"band":"hot","label":"Hiring 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