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 • 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 TPBN1_UKCT
Sous Chef - Nights employer: dnata
Dnata is an exceptional employer, offering a dynamic work environment where safety, compliance, and customer service are paramount. With benefits like free meals on-site, discounted gym memberships, and opportunities for professional growth through in-house apprenticeship programmes, employees are supported both personally and professionally. Located at major UK airports, Dnata fosters a collaborative culture that values teamwork and encourages staff to thrive in a fast-paced aviation setting.
