Sous Chef Regional Indian cuisine

Job Description
Overview of the Company:
dnata is one of the world’s largest air and travel services providers, offering ground handling, cargo, travel and catering & retail services at over 130 airports in more than 30 countries across six continents. At dnata, we are by your side for the entire travel experience. dnata Catering and Retail is one of the world’s leading in-flight hospitality providers, delivering world-class culinary services and innovative products that enhance our passengers’ experience.
What’s 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.
Who you’ll deal with:
Internal stakeholders: National Accounts Executive Chef, Food Technologist, chefs, unit personnel, central support functions, QA, Compliance
External stakeholders: Airline customers, apprentices, EHO, Auditors
What you’ll be doing:
Develop regional Indian dishes and products that match our customer’s brief, commercial constraints, and development strategy
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
Prepare customer presentations with assistance of development team to meet presentation deadlines
Lead Regional Indian cuisine 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
This list is not exhaustive, accountabilities may vary dependant on locality or role complexity and may include any other duties considered reasonable by the line manager.
What you’ll 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.
Bring your knowledge of modern restaurant/ food concepts and new kitchen technology into the traditional airline catering operations