Sous Chef – Culinary Innovation

Sous Chef – Culinary Innovation

Job Type : Permanent, Full Time

Salary : £35000 – £40000/annum Up to £40,000.00 + Benefits

About the company:

Gategroup is the leading independent global provider of products, services and solutions related to a passenger’s on-board experience. We specialize in catering and hospitality, provisioning and logistics; and on-board products and services to companies that serve people on the move.  

Our portfolio is designed to meet the fast-changing needs of our customers around the world. We do this by offering end-to-end solutions through our group of companies. While each company addresses a specific market need, together they can also operate in an integrated way to provide a ‘one-stop-shop’ for our customers.

Job Summary: 

Working with the Executive Chef Culinary innovation, you will develop new menus and culinary concepts for our client(s) in line with their brand values and corporate identity while considering budget, dietary and operational needs.  You will ensure quality and culinary standards are consistently upheld by actively supporting operational execution on a regular basis while implementing operational cooking techniques in line with the innovation design chef requirements. As the Innovation Sous Chef, you will oversee the day to day running of the UQONIC test kitchen and team.

Main Duties and Responsibilities: 


Continual menu development and production implementation in line with the UQONIC brand 
Responsible for the day-to-day operations of the UQONIC kitchen ensuring the highest level of culinary execution 
Production of recipes and product methodology. 
Coordinate menu design and planning to reflect nutritional and cultural diversity of diners, as well as seasonal availability of products.
Liaison and meetings with customers, operational and production departments, as required. 
Food orders for production and development, ensuring all required produce is purchased for all UQONIC projects
Build a successful client relationship and maintain the management of that relationship. 
Arrange workshops both internally and in cooperation with approved suppliers and Procurement department. 
Menu briefings to unit and team during the wash up process and on a regular basis during the production process, ensuring complete control of the day-to-day operation. 
Support the planning and execution of menu presentations. 
Research global food trends, innovative ideas and concepts which can be adapted to restaurant and home delivery catering and client specification. 
Drive new development projects. From a production perspective 
Respond to client / internal problems and feedback on resolution progress. 
Attend supplier and Client budget and business update meetings 
Training of new menus with dedicated production team
Full control of Kitchen stock including, regular stock takes and cost control.  

Culinary Innovation

Maintain a keen understanding of the ever-changing food and wellness market and emerging consumer trends, while working with collaborative resources to capture, leverage and develop a robust pipeline of culinary and service innovation concepts.
Deliver menus that delight our customers, meet incredibly high-quality standards, and are hyper-localized for our markets. Freshness meets deliciousness meets convenience.
Coach and mentor market-level chefs to achieve our culinary standards, signature products and develop an evolving pipeline of new talent for growth.
Implement new techniques, culinary processes & technologies to support growth of GG’s food program with effectiveness and efficiencies of scale.
Prepare for new market growth by developing and sustaining scalable culinary processes & procedures.
Deliver customer expectations, business objectives and targets to optimise Company resources
Actively engage with the customer and understands their needs and requirements
To actively look for, put in place innovations and support continuous improvement efficiencies within own department and across the business 

Culinary Culture Evolution

Responsible for advancing the culinary arts, skills, language, within the kitchen and development teams.
Creating a learning environment where people are excited and asking questions, seeking out new methods, products, and skills to improve the performance. 


Meet internal customer requirements
Ensure full understanding and follow legislative requirements in line with International Food Safety, Health and Safety, Security and Environment controls
Ensure adherence to company policy and procedures 

Qualifications and Experience: 


Culinary and/or catering/hospitality qualifications such as degree or diploma or similar (essential);
Completed vocational training in culinary and related hygiene course.
Management/Leadership qualification an advantage 

Work Experience: 

Extensive experience in managing a Kitchen team / department
Qualified Chef preferably with restaurant high end dining experience as a Sous Chef
Extensive knowledge and understanding of restaurant production techniques
Extensive knowledge of market trends and restaurant trends
Experience using several types of kitchen software to aid the day to day running of UQONIC kitchen operations.  

Skills & Knowledge:

Lean Management Skills
Good oral and written communication skills in English 
Intermediate IT skills
Effective cost management skills

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