Sous Chef

• Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.

• Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.

• Supervises /prepares hot food products in accordance with customers' demand for food presentations, suggestions and developments etc.

• Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.

• Supervises/participates in the daily production. Takes responsibility for own shift.

• Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.

• Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.

• Ensures all food production is within the deadlines/time-limits as per operational policy.

• Keeps Head Chef/Duty Manager informed of any deviation of product or deadline.

• Ensures that daily C.P.S. checks are undertaken and documented.

• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.

• Ensures correct packing procedures are followed at all times.

• Formulates production list and daily flight order for all customers.

• Assists Head Chef in daily production planning for:

• Ordering from Kb/Kc/Kp.

• Ordering from HF-Pg Stores/SV Equipment Stores.

• Production list SAUDIA & Foreign Airlines

• Formulate daily productivity.

• Monitors telex and D.B.L. to be able to follow the changes in traffic.

• Ensures the productivity within the shift is as high as possible and keeps all documentation for record.

• Ensures smooth operation during shift changes.

• Conducts month-end stocktaking.

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