Sous Chef

This role operates within a high-volume airline catering and food production environment, overseeing daily bulk production across a Cold Kitchen. The position is responsible for production planning, manpower and shift coordination, batch and yield control, and timely dispatch in line with daily demand and forecasts. It ensures consistent product quality, HACCP and food safety compliance, effective raw material and wastage control, and close coordination with Planning and Dispatch teams to maintain efficient, safe, and reliable production operations.