Sous Chef at DO & CO AG

Hounslow, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

0.0

Posted On

21 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Team Leadership, Menu Design, Food Cost Control, Quality Assurance, Health and Safety Compliance, Food Safety, Employee Relations, Production Planning, Staff Training, Interpersonal Communication, Problem Solving

Industry

Hospitality

Description

Company Description Our production unit takes pride in offering top-tier luxury airline catering that is both elegant and sophisticated. Our team is dedicated to crafting a one-of-a-kind experience that is attractive to even the most discerning passengers. We focus on providing exceptional quality, first-class service, and an exquisite range of menu options that are sure to impress. Job Description The role of Sous Chef supports the Executive Chef Team and has a primary responsibility for overseeing and supervising production of food for DO & CO. You will work hard to promote the company’s culture, mission, and values. You will act as a team leader and motivator for the whole team using interpersonal skills and be a clear communicator. You will be responsible for supervising, training, evaluating, coaching, and counseling the team ensuring compliance with company standards. Working closely with the Executive Chef team to ensure that consistent quality products are produced following all DO & CO standards as well designing, developing, and presenting new menu designs as per the customers’ needs Day to day managing and supporting of the Kitchen team with all internal employee relations, agency usage and recording of cost/hours as well as the overall operation Being a role model, ready to roll up your sleeves and the lead the team in the absence of the Head Chef to deal with a hands-on approach to ensure effective dispatch of all flights with accurate specifications Instilling a culture of job pride and ownership and motivate the team to have the ability to adapt to stressful situations and deal with any emergencies or last-minute changes to production Planning production to the daily schedule and ensuring the exceptional DO & CO quality is maintained at its highest level with maximum efficiency in accordance with DO & CO regulations as set by the Quality Assurance team Establishing production of recipes that align with the set pricing structure and customer budget as well as controlling food costs Forward, strategic thinking leader always looking to exceed targets and expectations of the unit whilst maintaining the collectiveness of the team and culture of DO & CO (OTIF performance is maintained) Ensuring operations adhere to all SOP’s and ALL relevant Critical Control Points, Health and Safety, Food safety and all legal requirements Constantly performing quality control checks to ensure specifications are met on raw materials and finished products To build and maintain excellent working relationships with all departments, ensuring the provision of a positive and professional service that elevates the DO & CO reputation and any highlighted problems have an implemented solution Defining systems of working to ensure quality of product, problems are resolved with solutions and continuous improvement initiatives are instigated Driving success by proactively managing team performance, provide development and succession planning opportunities Taking responsibility for all your actions, support your team, and celebrate successes as a family Qualifications Role model ability, leading a large team, ready to roll up your sleeves and do what is needed to give our customers the best service with a problem-solving mentality Previous experience as a Sous Chef Confidence in taking the lead as at times you will be required to manage the department Passion for high-end cuisine, love for food and motivation to deliver exceptional service Well presented, professional individual with a can-do, positive attitude that indulges in team success The ability to be a positive change champion for DO & CO, identifying key impact areas and priorities and supporting change programmes and strategies in order to gain optimal results Meticulous attention to detail and data driven with the ability to influence different departments to suggest, implement and track solutions Build strong relationships with the team, mentoring and motivating, creating a team spirit, encouraging them to be at their best You are a clear and engaging communicator, strong written and verbal English, and will use a variety of methods to keep the team well informed Flexible in the way you think, making decisions efficiently and handling change to ensure everything we do is right for our customers and the DO & CO family Have a great understanding and working knowledge of Operations and be the expert in delivering practical actions for its improvement by taking a hands-on approach Additional Information We believe that our employees are the driving force behind our success and strive to create a positive and supportive work environment. As a member of our team, you will have access to a range of benefits, including: Competitive salary On-site role Enjoy perks by referring your friends through our Refer a Friend Scheme Save money and time with On-Site Free Meals Expand your skills and knowledge through our in-house training opportunities. A business where you can have a real impact, we’re not afraid of new ideas! Genuine career development opportunities, both nationally and internationally The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market DO&CO is an equal opportunity employer. All applicants will be considered for employment without attention to race, colour, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status #docolondon

Responsibilities

The Sous Chef oversees the production of luxury airline catering, supervising and coaching the kitchen team to ensure consistent quality. Responsibilities include menu development, managing food costs, and ensuring strict adherence to health, safety, and legal requirements.