Who are we?
D nata is one of the worlds largest air and travel services providers. We provide a comprehensive range of inflight catering, onboard retail, supply chain and logistics services at all major and regional airports across the UK. Dnata Catering provide expertly crafted inflight catering services, delivering fresh and high-quality meals at major and regional airports across the UK. As the leading Halal caterer in the UK, we also provide tailored experiences to meet each customers unique needs. Were a leader in VIP catering, offering bespoke inflight to private and charter clients.
The Role
To support the Head Chef in the effective management of all kitchen operations within a high-volume catering environment. The Senior Sous Chef is responsible for ensuring food quality, operational efficiency, team leadership, and full compliance with company, legal, Food Safety, and Health & Safety standards. In the absence of the Head Chef, the Senior Sous Chef will assume full operational responsibility for the kitchen and maintain overall accountability for performance, compliance, and team management.
Key Responsibilities
Operational Management Oversee daily kitchen production to ensure consistency, quality, and efficiency Ensure all food is prepared and presented in accordance with company and customer specifications Manage workflow and labour allocation to meet operational demands Monitor productivity and maintain high performance standards Leadership & Team Management Lead, manage, and motivate a large brigade of chefs Ensure workload is fairly distributed and performance expectations are clear Support recruitment, induction, training, and development of kitchen staff Maintain discipline, structure, and positive team morale Facilitate effective communication between kitchen leadership and senior management Compliance & Food Safety Ensure full compliance with HACCP procedures Maintain adherence to all Food Safety and Health & Safety legislation Monitor hygiene standards and ensure all audit requirements are met Promote a culture of safety, accountability, and best practice Financial & Cost Control Support cost management, including labour control, stock management, and waste minimisation Ensure food production operates within agreed cost parameters Monitor stock usage and support effective ordering procedures Deputising for Head Chef Assume full responsibility for the kitchen in the absence of the Head Chef Maintain operational continuity and decision-making authority Ensure all standards, KPIs, and compliance requirements are upheld
Required Skills
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
W hat's in it for you?
An opportunity to be part of the Emirates global family.
Free breakfast, lunch and dinner on site
Free tea and coffee
Simply health Plan
Refer a Friend Scheme
Discounted gym membership at over 2000 gyms nationwide
Cycle to Work Scheme
Opportunity to enhance your learning through our inhouse apprenticeship programme
If you're invited to interview, please let us know if there are any adjustments we can make to ensure you're cleared for take-off and able to perform at your best. Were committed to making the recruitment journey as smooth and inclusive as possible.
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