Sous Chef

Overview of the Company

dnata is one of the worlds largest air and travel services providers, offering ground handling, cargo, travel and catering & retail services at over 130 airports in more than 30 countries across six continents. At dnata, we are by your side for the entire travel experience. dnata Catering and Retail is one of the worlds leading in-flight hospitality providers, delivering world-class culinary services and innovative products that enhance our passengers experience.

Whats the purpose of role:

To be an active team member within the Hot Kitchen, ensuring all work is complete according to daily work schedules in line with Health and Safety and Food Hygiene training.

Who youll deal with:

Internal: Head Chef, General Assistants, other departments, Operations Manager

External: Customers, EHO, Auditors

What youll be doing:

• Collecting worksheet schedules from appropriate place
• Collecting food from stores ready for preparation according to schedule
• Decanting food items according to training
• Preparing all food according to work schedule and customer/ company specifications.
• Labelling all prepared food according to work schedule and stored as per guidelines.
• Cooking products in line with specifications to the airline or company standard.
• Ensuring all goods are prepared, labelled and refrigerated ready for issuing
• Keeping product wastage to a minimum making sure any is recorded.
• Using product in line with relevant 'Use By' dates to avoid wastage.
• Check weights to avoid over portioning highlighting any product substitutions to the Head Chef/ manager to ensure they are authorised.
• Assembling meals to airline specification ensuring that weights are checked and the correct products are used.
• Adhering to Personal Hygiene standards at all times.
• Ensuring all temperatures are recorded in line with company procedures for example preparation, cooking, blast chilling, blast freezing, assembly.
• Following Food Hygiene procedures at all times
• Ensuring due diligence paperwork is completed, reviewed and actioned as required.
• Ensuring security processes are maintained so that security of equipment, personnel and stock may be assured.
• Ensuring that Housekeeping activities are undertaken
• Ensuring that Fire Procedures are followed
• Cleaning as you go at all times to ensure a healthy and safe work place.
• Temperatures are taken and recorded as appropriate.
• Ensuring you follow safe working practices as described in your Health and Safety training at all times.
• Being familiar with all fire procedures within unit as instructed through fire training.
• Ensuring you use personal protective equipment at all times.
• Ensuring you use chemicals correctly at all times
• Following correct manual handling techniques
• Being security conscious and following instructions as laid down within security training.
• Communicating any issues or concerns effectively to the relevant manager or individual
• Being an active team member within the Hot Kitchen
• Highlight any areas of non-conformance to the relevant individual responsible for it and escalating the issue to a manager if corrective action is not taken.
• Deputise for the Head Chef in their absence ensuring that the Hot Kitchen continues to run smoothly while they are away.
  

This list is not exhaustive and may include any other duties considered reasonable by the line manager.

What youll have:

• City and Guilds or BTEC in professional cookery
• 2 years experience cooking in a professional environment
• Computer literate
• Communication Skills must be able to communicate at all levels
• Attention to detail and accuracy
• An understanding of health and safety regulations
• Basic Food Hygiene Certificate
• Must be methodical, and logical in their approach to work
• Basic Health and Safety certificate - Working Safely level.
  

What youll show:

Evidence of behaviours aligned to company values

Respect, Honesty, Integrity, Customer Centric, Cost Savvy, Nurture to Grow,
We Dont Stand Still, One team, Doers

Competencies:

• Developing Expertise
• Generating Ideas
• Interacting with People
• Team Working
• Meeting Timescales
• Upholding Standards

Whats Special about the role:

The Role of Sous Chef works as part of a small dedicated team reporting to the Head Chef and responsible for the creation airline entrees in line with customer specifications. Working to deadlines focused on the delivery of excellent culinary standards to specification and compliant, with the required due diligence documentation completed. A creative role focused on working to a high standard with the opportunity make suggestions on areas of improvement. Direction and guidance is easily accessible via the Head Chef. No direct budget or people management responsibility but will be required to interact with the team, colleagues from other process areas and customer.

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