Sous Chef

Gate Gourmet, a gategroup company, is the world's largest independent provider of catering and provisioning services for the airline industry. For the past 70 years, we have served over 250 carriers in more than 30 countries. Gate Gourmet combines culinary expertise with the highest standards of food safety and production to deliver delicious, healthy, and affordable meals to over 270 million travelers around the globe.
 
Reporting to the Executive Chef, you will assist in supervising the kitchen and producing meals for our airline customers. In addition, the Sous Chef provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed.
 
What you will be doing day-to-day:

• Supervising department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e - FDA, HAACP and other governmental regulations).
• Trains and monitors employees on proper work procedures and production of products.
• Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization).
• 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.
• Hold daily shift briefings in the kitchen.

We are interested in speaking with individuals who possess:

• From 1+ years' experience as a Sous 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.
• Qualification in the Culinary Arts or a related field required.
• Ability to work in a fast paced, deadline driven environment.
• Ability to train others required.
• Experience with menu design is a plus.
• Basic computer skills required. Working knowledge of Microsoft Office products preferred.
• Good communication skills both written and verbal.
• Full & unrestricted working rights for Australia.
• Availability to work a 5-day weekly roster (weekend availability required).