Sous Chef - Indian Cuisine

Discipline: Airline Staffing
Job type: Permanent
Salary: £35,000
Contact name: Mark Bravery

Contact email: m.bravery@chevron.org.uk
Job ref: 33346
Published: 2 months ago

Role:  Sous Chef - Indian Cuisine

Location; Heathrow 

Salary: £35,000.00 p.a

Hours: Full time

What is the purpose of role:

The role of Indian Sous Chef is based jointly at Heston and be specialises in the regional Indian Cuisine, dedicated to ensure airline customer culinary standards are adhered to both from a menu development and implementation perspective but equally as importantly ensuring our operational kitchens have the knowhow to deliver the menus consistently and to the standards set.

 

What you will be doing:

 

  • Explain kitchen/production concepts in ‘layman’ terms to production chefs

  • Lead in-house presentations to unit Chefs on new menus and new methods of production

  • Assist with transitioning of regional Indian presentation dishes into mainstream production

  • Review and constantly improve regional Indian recipes and production methodology

  • Work with customer and sales/commercial team to understand customer requirements fully

  • Develop regional Indian dishes and products that match our customer’s brief, commercial constraints, and development strategy

  • Prepare customer presentations with assistance of development team to meet presentation deadlines

  • Lead Menu Presentations to Customers and assist with high profile Menu Presentations

  • Work with commercial team on menu specifications post-presentation to ensure accuracy and consistency of data

  • Develop plating guides for presentation

  • Champion regional Indian food trends in the business

  • Ensure all costs are contained within agreed financial guidelines and maintain and monitor working practices, systems and processes to meet schedules.

  • Ensuring that all recipes are communicated effectively and as appropriate provide information to the Commercial department

  • Responding positively to cost and production implications of new customer specifications.

  • In liaison with Procurement develop core range as allocated to deliver good, better and best in each category.

  • Ensure the quality of the raw product is in line with expectations of category and that suppliers are fully aware of requirements

 What you will have:

 

  • Professional culinary qualifications e.g. 706/1, 706/2 & 706/3 or diploma/degree level

  • Previous Indian product development experience in a manufacturing environment or similar is essential

  • Must have experience of working in various types of culinary outlets including fine dining and international

  • This is a customer facing role, so you will need to be good at building rapport and creating long-term business relationships

  • You will need to be confident in presenting to a group and taking the lead role

  • You must have excellent product presentation skills

  • You will need to be enthusiastic with a ‘can do’ attitude to producing a quality product within tight deadlines

  • Outstanding understanding of food values and food quality with an understanding of chemical/molecular balances in foods

  • It is important that you are able to adapt to meet the customers’ needs whilst still operating within the company constraints

  • Must be able to deliver to deadlines

  • You will need to be flexible about your working hours to meet customer requirements

  • Able to work at other UK locations as necessary for presentations

  • Strong interpersonal skills and the ability to build relationships with internal departments and external customers

  • You will be expected to keep up to date with Indian food trends via social media, attending food festivals etc.