Kitchen Manager/Head Chef (Experienced in Airport Lounges)

Job Title: Sous Chef

Location: London Heathrow Airport, T4D (New Lounge)

Reports to: Executive Chef / Lounge Manager

Job Summary:

• As a Sous Chef at London Heathrow, you will assist the Executive Chef in managing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will lead a team of chefs, ensure that all meals meet airline standards, and play a key role in menu planning, kitchen inventory management, and maintaining customer satisfaction levels.

Key Responsibilities:

1. Kitchen Operations:

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise food preparation, cooking, and presentation to ensure high standards.
• Ensure all dishes are prepared in a timely manner and according to airline specifications.
• Maintain a clean, organized, and efficient kitchen environment.

2. Team Leadership:

• Lead, train, and motivate kitchen staff to deliver exceptional service.
• Assign tasks and manage kitchen staff schedules. o Ensure all kitchen staff adhere to safety and hygiene standards.
• Provide ongoing coaching and performance feedback to team members.

3. Menu Planning and Development:

• Collaborate with the Executive Chef to create and refine menu offerings.
• Ensure all menu items meet the dietary and cultural needs of passengers.
• Experiment with new recipes and presentation techniques.
• Update menu items seasonally or based on passenger feedback.

4. Quality Control:

• Monitor and ensure the quality of ingredients and dishes served.
• Conduct regular taste tests to ensure consistency and flavor standards.
• Address any issues or complaints regarding food quality promptly.

5. Inventory and Cost Management:

• Assist in managing kitchen inventory, including ordering and stock control.
• Monitor and control food costs and waste.
• Work within budgetary constraints set by the airline.

6. Health and Safety:

• Ensure compliance with all health and safety regulations in the kitchen.
• Conduct regular inspections and maintain records of kitchen cleanliness and hygiene practices.
• Implement and monitor food safety management systems (e.g., HACCP).

7. Food Safety Compliance:

• Hold and maintain a Level 3 Food Safety certification.
• Ensure all food safety standards are rigorously followed and maintained.
• Train kitchen staff on food safety protocols and procedures.
• Conduct regular food safety audits and address any non-compliance issues immediately.

8. Customer Satisfaction Index Management:

• Monitor and manage the Customer Satisfaction Index (CSI) related to food quality and service in the lounge.
• Gather and analyze customer feedback to identify areas for improvement.
• Implement changes based on feedback to enhance guest satisfaction.
• Work closely with the Lounge Manager to ensure overall customer experience aligns with Airlines' standards.
• Regularly report on CSI performance and action plans to improve ratings.

9. Customer Interaction:

• Occasionally interact with lounge guests to gather feedback on food offerings.
• Ensure a positive dining experience for all lounge guests, addressing any special dietary requests.

Qualifications:

Experience:

• Minimum of 5 years of experience in a high-end kitchen environment, with at least 2 years in a supervisory role.
• Experience in an airline lounge, luxury hotel, or fine dining restaurant is preferred.

Skills:

• Strong culinary skills with a focus on international cuisine.
• Excellent leadership and team management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good communication skills and the ability to interact with high-profile guests.
• Analytical skills to interpret customer feedback and implement improvements.

Certifications:

• Culinary certification or diploma from a recognized institution.
• Level 3 Food Safety and Hygiene certification (required).
• HACCP certification is a plus.

Personal Attributes:

• Passion for cooking and delivering high-quality food.
• Attention to detail and a commitment to excellence.
• Adaptability and creativity in menu planning and problem-solving.
• Customer-focused mindset with a drive to improve guest satisfaction.

Working Conditions:

• The role requires working in a busy airport lounge, which may include early mornings, late nights, weekends, and holidays.
• The Sous Chef will be required to stand for extended periods and handle the physical demands of a busy kitchen
• Shift:
• a. Morning Shifts (4am to 1.30pm)
• b. Evening Shifts (12noon to 10.30Pm)
• c. Rota equals = 2X morning, 2X Evenings, 2X days off

Work authorisation:

• United Kingdom (required)