Sous Chef

**Main Objectives** Directs and supervises the activities of assigned personnel in Production to ensure high standard of food quality production. Ensures that the Production team is operating smoothly and efficiently and provides technical advice when necessary. Trains subordinates and provides assistance to Cooks in the preparation of food. Ensures that kitchen and Bakery staff observes established hygiene and safety regulations and present a clean and tidy appearance. **Main Duties** o Directs and supervises the activities of assigned personnel in Production, including allocation of daily activities to subordinates, ensuring efficient and smooth operations in line with company standards. o Monitors the preparation of meals and dishes to ensure they are prepared and assembled according to airlines specifications, standards, and designated time, ensuring that all production meets customer expectations and deadlines. o Ensures efficient and economical use of raw materials and other supplies to achieve correct presentation and reduce wastage, helping optimize production costs and resources while maintaining quality. o Ensures that adequate stocks of raw materials are available at all times, including liaising regularly with catering stores for provision regarding any changes in customers' meal requirements, ensuring production is not interrupted. o Checks kitchen and production equipment to ensure safe and efficient operation and reports any faults for repair, maintaining the safe and smooth functioning of the production area. o Checks the personal cleanliness of production staff, ensuring they are clean\-shaven, properly attired in the correct uniform, and present a clean and tidy appearance at all times, upholding high hygiene standards in the workplace. o Works on shift duty when required and ensures observance of safety rules and regulations, supporting continuous operations while maintaining safety protocols. o Comply with Company's and airport authorities’ health, safety \& security requirements. o Carries out other similar or related duties as directed by the management. **Minimum Requirements** **Education:** o Minimum of High school Diploma followed by 2 years diploma course in the Hotel \& Catering Industry. **Experience:** Minimum of 5 years’ experience in a similar capacity with a large catering establishment. **Other Essential Requirements:** Good knowledge of written and spoken English. Strong knowledge of food safety and hygiene standards. Excellent communication teamwork skills. Work Location: In person