Sous Chef Role Overview
* Plan and direct food preparation in our kitchen.
* Supervise other kitchen staff and address operational issues.
Main Responsibilities:
* Ensure your area is properly organized, staffed and directed.
* Plan and meet all production targets to cater accurately for each flight.
* Order required food and equipment daily to satisfy the production plan.
* Provide decisive leadership and on the job training to lower level staff members.
* Execute and supervise food production, packing & tray-set activities.
* Prepare complex meals or dishes, to specifications provided.
* Monitor and ensure KPI compliance across the unit, including recipe specs.
* Monitor and control labour, food costs and shrinkage to budget.
* Supervise Kitchen & co-manage team with the Unit Manager in absence of Exec Sous.
* Participate in the development of food products and menus as needed for customer (airline) menu presentations.