Sous Chef Production

Gate Gourmet
London Heathrow Airport, Middlesex
23 Jul 2017
22 Aug 2017
Contract Type
Full Time

Job Summary/ Scope of the role:

  • Reporting to the Executive Chef /Exec. Sous chef for the unit, the Sous Chef assists the the Exec. Chef/Exec. Sous Chef in supervising the kitchen and producing melas for the airline customers.
  • Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed.
  • Acts as a culinary shift leader in hot or cold kitchen.
  • Drives the food production effort with the assistance of the Chefs/Kitchen workers in the kitchen.

Main Duties and Responsibilities

  • Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.
  • Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e - FDA, USDA, HAACP and other governmental regulations).
  • Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).
  • Orders raw material from storeroom and produces extra meals at last minute as needed.
  • Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.
  • Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation.
  • Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product.
  • To assist with menu development.
  • Resolve operational issues in a cost effective, timely and sustainable manner.
  • To assist in meeting Production targets as set by Line Managers.
  • Trains and monitors employees on proper work procedures and production of products.
  • Monitors daily manpower planning and employee turnover.
  • Conducts daily food checks to insure consistency in production.
  • Hold daily Shift briefings in the kitchen.

Job Skills:

  • Good understanding of Food manufacturing and processes
  • Good interpersonal skills
  • Good communication skills
  • Innovative and pro-active Thinker
  • Customer Focused
  • Ability to work in a fast paced, deadline driven environment.
  • Ability to train others required.
  • Experience with menu design a plus.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred.



  • Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
  • Certification as CCC from ACF, ProChef II or equivalent

Work Experience:

  • Minimum 1-3 years as a Sous Chef required.
  • Minimum 7 years as a Chef required.
  • Previous supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment preferred.
  • In-flight catering experience or experience in a high-volume food service environment preferred.

Technical Skills: (Certification, Licenses and Registration)

  • Completed vocational training in culinary and related hygiene course
  • Management/Leadership qualification an advantage

Language / Communication Skills:

  • Must have good written and oral communication skills in the local language.
  • Basic English in written and oral essential
  • Multilingual a plus