Sous Chef

 

Job Summery

Plans, organizes, directs and controls the production activities and staff within the area of responsible in order to achieve the company set goals and objectives.

Roles & Responsbilities.

Manage catering operations for outlets, company restaurants, external party services, and external cafeterias.  • Oversee the production of meals, ensuring adherence to Saudi Airlines Catering standards and individual customer specifications.  • Supervise and participate in the preparation of food products, meeting customer demands for presentation, suggestions, and new developments.  • Collaborate with all sections and related departments to maintain seamless operations and coordination.  • Take full responsibility for the assigned shift, supervising and participating in daily production activities.  • Monitor food production to ensure compliance with standardized yields, recipes, and specifications, delivering high-quality products.  • Conduct full shift checks according to prescribed guidelines, documenting findings for reporting purposes.  • Ensure all food production tasks are completed within established deadlines and operational timelines.  • Inform the B&I production manager promptly of any deviations in product quality, specifications, or deadlines.  • Perform daily Critical Production Standards (C.P.S.) checks and ensure proper documentation is maintained.  • Recommend alternative raw materials during shortages, working with relevant sections to implement appropriate solutions.  • Monitor and enforce proper packing procedures to ensure consistency and maintain food quality.  • Train and mentor production staff on quality control, food safety, and efficient production techniques.  • Maintain detailed records of production outputs, shift activities, and operational issues for performance evaluation.  • Conduct routine inspections of production areas to ensure compliance with hygiene, safety, and operational standards.  • Coordinate with procurement and inventory teams to ensure the availability of necessary raw materials and supplies.  • Identify and implement opportunities for improving food production processes to enhance efficiency and reduce waste.  • Handle customer feedback or complaints regarding food quality and presentation, taking corrective actions as needed.  • Support the development of new menu items, testing recipes and providing feedback for finalization.  • Assist in planning and managing large-scale events, ensuring proper execution and adherence to quality standards.