Sous Chef

**About us**
SATS - Feeding and Connecting Asia

We are a leading provider of Food Solutions and Gateway Services. Our vision is to feed and connect Asia, and it is our passion to delight our customers. With 70 years of experience, and a regional presence in 14 countries, SATS caters to the needs of the aviation sector and a host of other public and private institutions in areas like defence, hospitality, healthcare and logistics.

SATS is entering a new phase of growth by expanding our business across the region and connecting our services internationally, so as to create new value for our customers, partners and shareholders. Technology-driven and people-led, we transform ourselves continually by injecting new technology and investing in people so as to build a more sustainable business.

Gateway Services
SATS’ Gateway Services encompasses services in ground handling which include ramp and baggage handling, aircraft cleaning, flight operations and load control, airfreight and passenger services. Our offerings also include aviation security, cruise handling and cruise terminal management.

Food Solutions
SATS’ Food Solutions comprises in-flight catering, commercial and institutional catering, research and development, food manufacturing and food distribution. Our offerings also include linen and laundry services, and we are the master caterer for the Singapore Sports Hub.

**Key accountabilities**
- To plan the roster and deployment of staff, and plan production schedules to ensure OTP (On Time Performance)
- Interpret menu specification; implement and supervise meal production, according to menu specifications and menu cycle
- Train team members in correct specifications and production methodologies before menu changes and liaise with relevant departments (e.g. Hot Kitchen, Japanese Kitchen, Purchasing)
- Conduct staff briefing sessions to keep all staff informed and up to date on company and client requirements
- Carry out raw materials ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
- Ensure staff in CK/PN comply with all procedures, rules and regulations as set out by the SOPs, hygiene guidelines and internal procedures set out by EC or ESC
- To assist the EC & ESC in identifying problems, conducting investigation and resolve routine problems
- Monitor the performance of all machines, equipment, chillers, freezers in CK/PN and report any malfunction or breakdown to Technical & ESC
- Perform daily random sampling of dished items with ESC/CDP to verify dishing specs and correct dishing irregularities
- Monitor and reduce food wastage

**Skills & experience**
- Formal qualifications as a chef with minimum 5 years of relevant work experience
- Have good knowledge in preparation of hors d'oeuvre, salads, dressings, sauces and gourmet sandwiches; recognised culinary certificate/ qualification and large food production experience would be an advantage
- Ability to work in a large brigade with a multi culture team
- Effective communication skills, including ability to communicate in both written and spoken English
- A passion for cooking and interest in inflight catering

Job Reference: SATS00238