• Responsible for the Airline Catering, Company Restaurants, outside party service production, and support Staff services whenever required.
• Ensures production of meals by company Standards and individual customers agreed specifications.
• Supervises /prepares hot food products in accordance with customers’ demand for food presentations, suggestions, developments, etc.
• Works in close cooperation with Pre-Preparation, Cold Kitchen Baker,y, and other related departments.
• Supervises/participates in the daily production. Takes responsibility for own shift.
• Supervises production by yields, recipes, and specifications to ensure that all cooked products are of the highest standard.
• Conducts full shift checks by prescribed guidelines from the Head Chef with full written documentation.
• Ensures all food production is within the deadlines/time limits as per operational policy.
• Keeps Head Chef/Duty Manager informed of any deviation of product or deadline.
• Ensures that daily C.P.S. checks are undertaken and documented.
• Suggest alternative raw materials in times of unavailability due to various factors and inform the concerned sections for appropriate action.
• Ensures correct packing procedures are followed at all times.
• Formulates production list and daily flight orders for all customers.
• Assists Head Chef in daily production planning.
• Ordering from HF-Pg Stores/SV Equipment Stores.
• Production list for internal and external clients
• Formulate daily productivity.
• Ensures the productivity within the shift is as high as possible and keeps all record documentation.
• Ensures smooth operation during shift changes.
• Conducts month-end stocktaking.

• Must have at least 4 years of airline or inflight catering experience or cruise ship experience
• Degree in Culinary or any hospitality or professional cookery
• At least 5 years experience as a Sous Chef
• HACCP or Food Safety Certifications.