- Assist the Head Chef in managing Kitchen production, ensuring quality and consistency in line with company guidelines and customer requirements
- Look to continuously improve quality and process to deliver world-class standards consistently
- Work with Head Chef to set and achieve KPI targets
- Responsible for implementing standard operating procedures for food production and cooking processes
- Responsible for food production and presentation within cost parameters while minimizing all kitchen associated costs without detriment to the business
- Responsibility for Chef recruitment and assist with training and development
- Mentoring the team to support growth and carry out on-site assessments of the complete Chef group
- Effectively communicate between the leadership team and Chef brigade
- Ensure workload is fairly distributed among Chef group and provide guidance where necessary
- Ensure all Hazard and Critical Control Points are followed for all food preparation and food delivery that all HACCP procedures for food safety are followed
- Stock control and batch cooking management to minimize wastage shared through the Chef brigade
- Ensure full adherence to company policies in relation to Security, Food Safety, and Health and Safety
- Grow the team to enable positive interaction with all departments
- Facilitate daily shift briefings and manage the OQMS process
- Develop dishes and products that match customer brief, commercial constraints, and development strategy
- Customer Feedback
- Completion of due diligence documentation
- Internal/External audit performance
- Quality of meal creation in line with specification
- City and Guilds or NVQ in professional cookery Level2/3
- 2 years' experience cooking in a professional environment
- Ability to communicate with those at all levels
- Attention to detail and accuracy
- A thorough understanding of health and safety regulations
- Basic Food Hygiene Certificate
- Basic Health and Safety Certificate
- A methodical and logical approach to work
- Passion for food
- Evidence of behaviors aligned with company values
- Developing Expertise
- Generating Ideas
- Interacting with People
- Team Working
- Meeting Timescales
- Upholding Standards
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Sous Chef - Newcastle Upon Tyne, United Kingdom - Dnata Catering UK Limited
Description
What's the purpose of role:
Responsible for providing support in running the Halal Kitchen with a team of Chefs, ensuring airline specifications are met, and all compliance needs are met in line with company, legal and airline standards.
Who you'll deal with:
Internal: Head Chef, Sous Chefs, General Assistants, Operations Manager and other departments
External: Customers, EHO, Auditors
What you'll be doing:
This list is not exhaustive, accountabilities may vary depending on locality or role complexity and may include any other duties considered reasonable by the line manager.
Key Performance Indicators:
What you'll have:
What you'll show:
