Job Title: Sous Chef
Location: London Heathrow Airport, T4D (New Lounge)
Reports to: Executive Chef / Lounge Manager
Job Summary:
- As a Sous Chef at London Heathrow, you will assist the Executive Chef in managing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will lead a team of chefs, ensure that all meals meet airline standards, and play a key role in menu planning, kitchen inventory management, and maintaining customer satisfaction levels.
Key Responsibilities:
1. Kitchen Operations:
- Assist the Executive Chef in managing daily kitchen operations.
- Supervise food preparation, cooking, and presentation to ensure high standards.
- Ensure all dishes are prepared in a timely manner and according to airline specifications.
- Maintain a clean, organized, and efficient kitchen environment.
2. Team Leadership:
- Lead, train, and motivate kitchen staff to deliver exceptional service.
- Assign tasks and manage kitchen staff schedules. o Ensure all kitchen staff adhere to safety and hygiene standards.
- Provide ongoing coaching and performance feedback to team members.
3. Menu Planning and Development:
- Collaborate with the Executive Chef to create and refine menu offerings.
- Ensure all menu items meet the dietary and cultural needs of passengers.
- Experiment with new recipes and presentation techniques.
- Update menu items seasonally or based on passenger feedback.
4. Quality Control:
- Monitor and ensure the quality of ingredients and dishes served.
- Conduct regular taste tests to ensure consistency and flavor standards.
- Address any issues or complaints regarding food quality promptly.
5. Inventory and Cost Management:
- Assist in managing kitchen inventory, including ordering and stock control.
- Monitor and control food costs and waste.
- Work within budgetary constraints set by the airline.
6. Health and Safety:
- Ensure compliance with all health and safety regulations in the kitchen.
- Conduct regular inspections and maintain records of kitchen cleanliness and hygiene practices.
- Implement and monitor food safety management systems (e.g., HACCP).
7. Food Safety Compliance:
- Hold and maintain a Level 3 Food Safety certification.
- Ensure all food safety standards are rigorously followed and maintained.
- Train kitchen staff on food safety protocols and procedures.
- Conduct regular food safety audits and address any non-compliance issues immediately.
8. Customer Satisfaction Index Management:
- Monitor and manage the Customer Satisfaction Index (CSI) related to food quality and service in the lounge.
- Gather and analyze customer feedback to identify areas for improvement.
- Implement changes based on feedback to enhance guest satisfaction.
- Work closely with the Lounge Manager to ensure overall customer experience aligns with Airlines' standards.
- Regularly report on CSI performance and action plans to improve ratings.
9. Customer Interaction:
- Occasionally interact with lounge guests to gather feedback on food offerings.
- Ensure a positive dining experience for all lounge guests, addressing any special dietary requests.
Qualifications:
Experience:
- Minimum of 5 years of experience in a high-end kitchen environment, with at least 2 years in a supervisory role.
- Experience in an airline lounge, luxury hotel, or fine dining restaurant is preferred.
Skills:
- Strong culinary skills with a focus on international cuisine.
- Excellent leadership and team management abilities.
- Ability to work under pressure in a fast-paced environment.
- Good communication skills and the ability to interact with high-profile guests.
- Analytical skills to interpret customer feedback and implement improvements.
Certifications:
- Culinary certification or diploma from a recognized institution.
- Level 3 Food Safety and Hygiene certification (required).
- HACCP certification is a plus.
Personal Attributes:
- Passion for cooking and delivering high-quality food.
- Attention to detail and a commitment to excellence.
- Adaptability and creativity in menu planning and problem-solving.
- Customer-focused mindset with a drive to improve guest satisfaction.
Working Conditions:
- The role requires working in a busy airport lounge, which may include early mornings, late nights, weekends, and holidays.
- The Sous Chef will be required to stand for extended periods and handle the physical demands of a busy kitchen
- Shift:
- a. Morning Shifts (4am to 1.30pm)
- b. Evening Shifts (12noon to 10.30Pm)
- c. Rota equals = 2X morning, 2X Evenings, 2X days off
Work authorisation:
- United Kingdom (required)