Job Title

dnata Vancouver, British Columbia, Canada Why join dnata? Be part of a small start-up team, with great opportunity for growth Be part of a global award winning group Medical, Dental & Vision Cover Additional co-contributions towards your retirement fund Paid annual vacation Free daily meal The role As a Sous Chef- Indian Cuisine, you will be a key member of the culinary team, assisting the Kitchen Head in overseeing kitchen operations and ensuring the delivery of high-quality dishes. This role requires creativity, strong culinary skills, and effective leadership in a fast-paced kitchen environment. Directly supervises the Kitchen Staff. Support the Kitchen Head with customer/client food presentations as and when required. Promotes professional work habits, encourages staff to act with integrity and recognizes this trait in others. Consistently reviews processes within the production environment to ensure optimum productivity and efficiencies. Develops menus for individual clients and recommends menu rotations. Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality. Develops production schedules to cater to individual client needs within the required timelines. Coordinates with operations department to ensure meals are prepared in the required times, ready for delivery to the client. Seeks opportunities to increase food revenue, decrease kitchen expenses and maximizes departmental productivity without compromising our clients satisfaction. Approves the requisition of products and other necessary food supplies. Maintains product consistency by conducting inspections of seasoning, portion, and appearance of food. Manages employee performance through training, coaching, or corrective action as required. Supports safe work habits and a safe working environment at all times. Performs other duties as directed. Work Hours / Schedule This role involves shift work (days/afternoons/nights), weekends and holidays. Overtime may be required based on operational and seasonal needs. This role involves working in a cold environment Be able to travel abroad twice a month. Qualifications / Skills / Experience / Knowledge A culinary degree or cooking certification Red Seal certification is an advantage Be able to handle meat products; fish, beef, pork, poultry and other food products Be able to travel abroad twice a month. Follow food specifications and menu guidelines Good English skills: verbal, written and reading Able to work in a cold environment As a minimum, basic computer skills (MS office suite, Word, Excel & Outlook) Airline catering, or large volume experience an asset #J-18808-Ljbffr