Dnata Catering UK is the world’s largest inflight caterer. Now spanning more than 60 global locations, we continue to invest in growing our business through technology, new facilities and acquisitions. We’re growing where our customers want us to. We are currently recruiting a talented and experienced Senior Sous Chef to join our exceptional culinary team in our premium kitchen located in Hounslow. What’s the purpose of role: Responsible for providing support in running the Non-Halal Kitchen with a team of Sous Chefs, ensuring airline specifications are met, and all compliance needs are met in line with company, legal and airline standards Who you’ll deal with: Internal: Head Chef, Sous Chefs, General Assistants, Operations Manager and other departments External: Customers, EHO, Auditors What’s the purpose of role: Responsible for providing support in running the Non-Halal Kitchen with a team of Sous Chefs, ensuring airline specifications are met, and all compliance needs are met in line with company, legal and airline standards. Who you’ll deal with: Internal: Head Chef, Sous Chefs, General Assistants, Operations Manager and other departments External: Customers, EHO, Auditors What you’ll be doing: Develop dishes and products that match customer brief, commercial constraints and development strategy Assist the Head Chef in managing Kitchen production, ensuring quality and consistency in line with company guidelines and customer requirements Constantly look to innovate and be creative in your development ideas across a wide range of cuisines Work with Head Chef to set and achieve KPI targets Responsible for implementing standard operating procedures for food production and cooking processes Responsibility for food production and presentation within cost parameters whilst minimising all kitchen associated costs without detriment to the business Responsibility for Chef recruitment and assist with training and development Carry out on site assessments of the complete Chef group Effectively communicate between the leadership team and Chef brigade Ensure workload is fairly distributed among Sous Chef group and provide guidance where necessary Ensure all Hazard and Critical Control Points are followed for all food preparation and food delivery that all HACCP procedures for food safety are followed Stock contract and batch booking management to minimise wastage share through the Chef brigade Ensure full adherence to the company policies in relation to Security, Food Safety, and Health and Safety Grow the team to enable positive interaction with all departments Facilitate daily shift briefings and manage the OQMS process This list is not exhaustive, accountabilities may vary dependant on locality or role complexity and may include any other duties considered reasonable by the line manager. What you’ll have: City and Guilds or BTEC in professional cookery 2 years’ experience cooking in a professional environment Computer literate Ability to communicate with those at all levels Attention to detail and accuracy A thorough understanding of health and safety regulations Basic Food Hygiene Certificate Basic Health and Safety Certificate A methodical and logical approach to work