Executive Sous Chef
vor 3 Monaten
Are you an experienced Executive Sous Chef or Head Chef looking to showcase your creative culinary skills?
Are you passionate about successfully driving the day to day operations of a busy kitchen?
We currently have an exciting opportunity that has become available for an experienced and qualified Executive Sous Chef to join our successful Flight Catering team at Sydney Airport on a full-time basis.
What does a typical day look like? You will be assisting the Executive Chef with the overall delivery of the Catering divisions objectives by providing operational direction, support and guidance to a team of Chefs and Catering Attendants.
Responsibilities include but not limited to overseeing daily and weekly planning of food preparation, shift allocation and rostering, ordering and purchasing of produce through our systems, attend business strategy and operational meetings with and in lieu of the Executive Chef, champion safety and adherence to procedures.
In a nutshell, your main responsibilities are: Drive food quality across all meal classes and strong focus on the client end productSpecifically managing menus of our Top Tier 1 Airline client ex PERWorking with the Executive Chef on menu development creations and strategyManaging the day-to-day food prep and meal presentationReviews productivity / quality and identifies opportunities for improvementMentor and develop employees across Line Chef, Leading Hands and SupervisorsAccountable for the delivery of consistent (look, taste, portion size) quality food that are presented in line with customer specificationsMaintaining the company's policy in relation to HACCP and WHSAssisting with internal and external auditsWaste management and minimizing cost controlsWhat do you need to be successful in securing this role? Trade qualified with experience min to Sous Chef Level or higherExposure to large or bulk catering facilities in manufacturing or FMCGPrevious Airline Catering experience preferred but not requiredDemonstrated Six Sigma or Lean manufacturing principles an advantageAbility to manage a diverse team, large cross functional teamsStrong verbal and written communications skillsExcellent time management skillsStrong understanding of HACCP / Food Safety /WHS and QAWhat's in it for you? Free onsite parking, free daily hot meals and uniforms providedGrow your culinary career with a hand in strategy and planning management Be part of a close knit, dedicated team with one-on-one mentoring Be part of a business that is committed to giving back to our people and the community, through environmental, community and wellbeing initiativesAccess to our Employee Benefits Program including a wellbeing platform, discounted private health insurance and access to specials and discounts from over 700 retailers5 weeks Annual Leave, 7-day roster with attractive salaryTailored Employee Novated Car Lease program.Career advancement opportunities, looking for our next future Executive ChefAbout Us: We are Australia's largest and most admired inflight catering and retail partner.
Specialising in inflight catering and retail, food manufacturing, and airport lounge management, our group of diverse brands enables us to deliver extensive service capabilities.
Chosen by many of the world's top airlines, we operate 16 facilities across 10 cities and employ over 4,000 people who help us to produce over 64 million meals, and service more than 250,000 flights, each year.
Parent company dnata – part of the Emirates Group – is one of the world's largest air services providers.
Offering ground handling, cargo, travel, and inflight catering and retail services, dnata ensures the aviation industry operates smoothly and efficiently.
Want to know more about dnata catering and our global businesses?
Visit our Australian careers website and watch a short video here:
watch?v=Xqf4mvwm3E0
Does this role sound perfect for you?
If so, we want to hear from you Click the link below and upload your resume to start on the journey of joining the dnata catering family as Executive Sous Chef.
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