Junior Sous Chef

Responsibilities: • Check all meals prepared in his/her section as per airline specifications by following standard receipes. • Check and maintain food orders of Amiri and VVIP flight preparations. • Support Sous Chefs for planning during menu presentations by making sure all relevant menu items are prepared and collected • Support Sous Chefs to evaluate the requirements of the section in terms of manpower and equipment for upcoming new cycle changes. • Update together with Stores department to ensure availability of raw materials, 72 hours before the menu start date. • Ensure that all flights in the shift should be provided with requirements on time with Zero delays. • Working with the Sous Chef to ensure the consistent and smooth running of food production base on the agreed production plan and hand over process for the assigned area. • Provide constant supervision to ensure that designated food production areas are operating to the required standards throughout. Organise the smooth operation on Amiri and other private flights from the section. • Keep a proper update on any unresolved issues and to be reported to the Sous Chef or higher level. • Check all prepared dishes are served at the correct portion size as per airline specification and maintain quality and temperature. • Check that all Health and Safety regulations and guidelines are implemented, adhered to and reviewed regularly, in respect of section staffs, machinery, equipment and hygiene.