Job Overview As a Chef, you will work from our Gatwick Unit, as an important member of the team and be responsible for the preparation and cooking of delicious in-flight meals as well as supporting with customer presentations as required. Working to tight timelines, you will communicate effectively with the kitchen staff to ensure meals are prepared to exact specifications and quantities and that the work area is kept safe and as clean as possible while maintaining high standards of quality, hygiene, and health and safety at all times. You will actively support the cooking activities on all of our non-airline contracts as well. What will life as a Chef look like for you: £14.50 per hour times the hourly rate 4 on 2 off pattern Inhouse training and development Complimentary meals & beverages Free Uniform Company sick pay Free on-site parking Paid Holiday Regular shift patterns Pension scheme to help you save for your future Bespoke employee support programme, including free counselling sessions Refer a friend scheme with generous bonuses for each successful referral Access to a great discount platform, saving you money on everyday purchases and so much more Cycle to work scheme Main Duties and Responsibilities In the role, you will be responsible for ensuring that the stores and procurement teams are advised on the placement of orders and the right products are being purchased. You will also be responsible for communicating with the Shift Manager and advising on any issues/ concerns with Production or delivery. If you are a dedicated individual who has a passion for cooking, is highly organised and has excellent attention to detail this may be the role for you. We are currently offering candidates with the opportunity of an immediate start. General washing, sorting, assembling, packing and positioning of the aircraft equipment Process and strip trolleys and deliver to relevant department Offloading and sorting equipment/food and ensuring it is delivered to the correct processing area Qualifications and Experience: Education: Educated to GSE or 'O' levels; Basic Food hygiene training/certification is desirable A recognised City & Guilds qualification or NVQ Level 2 for a Chef is desirable Work Experience: Significant experience of volume cooking in a hotel/restaurant/airline environment while working to tight deadlines. Skills & Knowledge: Good verbal and written communication skills in English Good interpersonal and communication skills. Ability to work as part of a team. Ability to work unsupervised in a busy environment using own initiative Basic computer skills Ability to work to tight deadlines Accurate/detailed focused About the company: Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe. All applicants must have the right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. For anytime spent outside the UK exceeding 6 months, you must be able to provide a CRC (Criminal Record Check) for that country. If you share our values of excellence, passion, integrity and accountability, don't miss out on this opportunity to join our team. Apply TODAY.
Nov 07, 2025
Full time
Job Overview As a Chef, you will work from our Gatwick Unit, as an important member of the team and be responsible for the preparation and cooking of delicious in-flight meals as well as supporting with customer presentations as required. Working to tight timelines, you will communicate effectively with the kitchen staff to ensure meals are prepared to exact specifications and quantities and that the work area is kept safe and as clean as possible while maintaining high standards of quality, hygiene, and health and safety at all times. You will actively support the cooking activities on all of our non-airline contracts as well. What will life as a Chef look like for you: £14.50 per hour times the hourly rate 4 on 2 off pattern Inhouse training and development Complimentary meals & beverages Free Uniform Company sick pay Free on-site parking Paid Holiday Regular shift patterns Pension scheme to help you save for your future Bespoke employee support programme, including free counselling sessions Refer a friend scheme with generous bonuses for each successful referral Access to a great discount platform, saving you money on everyday purchases and so much more Cycle to work scheme Main Duties and Responsibilities In the role, you will be responsible for ensuring that the stores and procurement teams are advised on the placement of orders and the right products are being purchased. You will also be responsible for communicating with the Shift Manager and advising on any issues/ concerns with Production or delivery. If you are a dedicated individual who has a passion for cooking, is highly organised and has excellent attention to detail this may be the role for you. We are currently offering candidates with the opportunity of an immediate start. General washing, sorting, assembling, packing and positioning of the aircraft equipment Process and strip trolleys and deliver to relevant department Offloading and sorting equipment/food and ensuring it is delivered to the correct processing area Qualifications and Experience: Education: Educated to GSE or 'O' levels; Basic Food hygiene training/certification is desirable A recognised City & Guilds qualification or NVQ Level 2 for a Chef is desirable Work Experience: Significant experience of volume cooking in a hotel/restaurant/airline environment while working to tight deadlines. Skills & Knowledge: Good verbal and written communication skills in English Good interpersonal and communication skills. Ability to work as part of a team. Ability to work unsupervised in a busy environment using own initiative Basic computer skills Ability to work to tight deadlines Accurate/detailed focused About the company: Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe. All applicants must have the right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. For anytime spent outside the UK exceeding 6 months, you must be able to provide a CRC (Criminal Record Check) for that country. If you share our values of excellence, passion, integrity and accountability, don't miss out on this opportunity to join our team. Apply TODAY.
Job Summary: The Customer Dedicated Executive Chef role is dedicated to a strategic airline partner for the development of new menus and culinary concepts for the UK&I and U.S.A. These concepts may cross a range of global cuisines to align with our client s brand values, food vision and corporate identity. The job holder will also be accountable for food services across all cabin classes and will align with Procurement to use approved suppliers to ensure menu items meet customer expectations, budget, nutritional and allergen requirements, sustainability standards and operational needs. In addition, they will be responsible for all client related kitchen operations in the UK&I and the U.S.A, influencing training and ensuring a high quality of culinary standard. The role requires a substantial amount of travel within the UK, pre-dominantly between Heathrow and Gatwick but also to the USA as and when on-site presence is required. Main Duties and Responsibilities: Ensure the delivery of world class menu development and production services to the strategic customer reflecting their signature culinary style / requirements. Working closely alongside the Commercial Account Team, act as the gategroup expert with respect to the culinary offering the airline provides its customers with, while ensuring that a high level of customer experience is maintained. Assist the customer with the development of food philosophies and standards and ensure gategroup has the capability to deliver consistently against the customer's culinary standards. Build relationships with Division Regional Executive Chefs and Airline Unit Chefs to ensure clear communication of expectations and deliverables. Articulate the customer needs with respect to raw materials, helping identify and secure suppliers to meet the requirements. Act as the point of contact for the customer regarding menus, food, and kitchen service requirements. Ensure new specifications, recipes, and photos are properly documented and delivered for pricing analysis for each menu cycle change and for any iterations or amendments as may be required in-cycle. Travel to designated units to inspect, audit, train and make recommendations for improvements. Lead the preparation of all culinary aspects of the food presentations to the customer including but not limited to the food presentation, messaging, ingredients, and physical appearance of the local kitchen. Actively participate as a member of the account management team. Conduct both internal and customer required quality assurance checks and make immediate changes as necessary. Participate in menu cycle changes/start-ups for the customer. Contribute to menu presentations, tenders, and workshops in the UK&I & USA as required. Optimize manpower, product, and equipment levels for efficiency through dish and menu design aligning with the UK&I Culinary Innovation Executive Chef Resolve operational issues promptly and cost-effectively. Ensure recipes designed and produced are compliant with legislative requirements, including Food Safety, Health and Safety, Security, and Environmental controls. Implement innovations and support continuous improvement within the department and across the business. Adheres to gategroup s corporate policies and procedures. Qualifications and Experience: Education: Certification/Degree/Diploma from a recognized post-secondary culinary institution. Management/Leadership & Sustainability & Corporate responsibility qualification an advantage Work Experience: Extensive experience as an Executive Chef, ideally with previous experience in a similar role. Experience in a menu design/planning role is essential. Experience in an In-flight catering or a high-volume food service environment preferable. Extensive experience in managing a large-scale food manufacturing department and associated teams. Previous experience of managing budgets, financial and performance related KPIs/targets Skills & Knowledge: Understanding of large-scale production and assembly essential Lean Management Skills Innovative and proactive thinker with a Customer Focused approach. Demonstrable experience of managing through KPI s. Computer literate and proficient in MS Office (Word/Excel/Powerpoint). Financial Budgetary skills and demonstrable experience. 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. Other informaton: All applicants must have the right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. For anytime spent outside the UK exceeding 6 months, you must be able to provide a CRC (Criminal Record Check) for that country. If you share our values of excellence, passion, respect and responsibility, don t miss out on this opportunity to join our team. Apply TODAY.
Nov 07, 2025
Full time
Job Summary: The Customer Dedicated Executive Chef role is dedicated to a strategic airline partner for the development of new menus and culinary concepts for the UK&I and U.S.A. These concepts may cross a range of global cuisines to align with our client s brand values, food vision and corporate identity. The job holder will also be accountable for food services across all cabin classes and will align with Procurement to use approved suppliers to ensure menu items meet customer expectations, budget, nutritional and allergen requirements, sustainability standards and operational needs. In addition, they will be responsible for all client related kitchen operations in the UK&I and the U.S.A, influencing training and ensuring a high quality of culinary standard. The role requires a substantial amount of travel within the UK, pre-dominantly between Heathrow and Gatwick but also to the USA as and when on-site presence is required. Main Duties and Responsibilities: Ensure the delivery of world class menu development and production services to the strategic customer reflecting their signature culinary style / requirements. Working closely alongside the Commercial Account Team, act as the gategroup expert with respect to the culinary offering the airline provides its customers with, while ensuring that a high level of customer experience is maintained. Assist the customer with the development of food philosophies and standards and ensure gategroup has the capability to deliver consistently against the customer's culinary standards. Build relationships with Division Regional Executive Chefs and Airline Unit Chefs to ensure clear communication of expectations and deliverables. Articulate the customer needs with respect to raw materials, helping identify and secure suppliers to meet the requirements. Act as the point of contact for the customer regarding menus, food, and kitchen service requirements. Ensure new specifications, recipes, and photos are properly documented and delivered for pricing analysis for each menu cycle change and for any iterations or amendments as may be required in-cycle. Travel to designated units to inspect, audit, train and make recommendations for improvements. Lead the preparation of all culinary aspects of the food presentations to the customer including but not limited to the food presentation, messaging, ingredients, and physical appearance of the local kitchen. Actively participate as a member of the account management team. Conduct both internal and customer required quality assurance checks and make immediate changes as necessary. Participate in menu cycle changes/start-ups for the customer. Contribute to menu presentations, tenders, and workshops in the UK&I & USA as required. Optimize manpower, product, and equipment levels for efficiency through dish and menu design aligning with the UK&I Culinary Innovation Executive Chef Resolve operational issues promptly and cost-effectively. Ensure recipes designed and produced are compliant with legislative requirements, including Food Safety, Health and Safety, Security, and Environmental controls. Implement innovations and support continuous improvement within the department and across the business. Adheres to gategroup s corporate policies and procedures. Qualifications and Experience: Education: Certification/Degree/Diploma from a recognized post-secondary culinary institution. Management/Leadership & Sustainability & Corporate responsibility qualification an advantage Work Experience: Extensive experience as an Executive Chef, ideally with previous experience in a similar role. Experience in a menu design/planning role is essential. Experience in an In-flight catering or a high-volume food service environment preferable. Extensive experience in managing a large-scale food manufacturing department and associated teams. Previous experience of managing budgets, financial and performance related KPIs/targets Skills & Knowledge: Understanding of large-scale production and assembly essential Lean Management Skills Innovative and proactive thinker with a Customer Focused approach. Demonstrable experience of managing through KPI s. Computer literate and proficient in MS Office (Word/Excel/Powerpoint). Financial Budgetary skills and demonstrable experience. 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. Other informaton: All applicants must have the right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. For anytime spent outside the UK exceeding 6 months, you must be able to provide a CRC (Criminal Record Check) for that country. If you share our values of excellence, passion, respect and responsibility, don t miss out on this opportunity to join our team. Apply TODAY.
bout the company: Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe. Job Summary Reporting to the Executive Chef (or Executive Sous Chef as applicable), the Specialty/Sous Chef Operations is responsible for delivering culinary excellence in their area of expertise, with a particular focus on Asian cuisine and other assigned specialties. The role covers the creation, production, and development of specialty meals and concepts for dedicated customers, as well as the preparation of standard menus when required. Main Duties and Responsibilities Menu & Recipe Development Design, develop, and document recipes, menu methodologies, and production processes, incorporating nutritional, cultural, and seasonal considerations.Create, verify, and maintain an accurate recipe database and recipe cards for operational use.Lead the development of speciality and ethnic meals to meet client specifications.Research global food trends and emerging culinary concepts to adapt for in-flight catering. Menu Planning & Presentations Plan, prepare, and deliver menu presentations, guiding customers through the process.Engage with customers and stakeholders to showcase culinary expertise and innovations.Customer Engagement & Relationship Management Build and maintain strong client relationships, ensuring clear communication and understanding of requirements. Liaise with customers, account managers, and internal departments to meet service and quality expectations. Production Management & Operational Oversight Act as culinary lead in the absence of the Executive Chef, ensuring smooth daily operations. Collaborate with management to improve unit performance, address operational challenges, and achieve business objectives. People Management & Training Train, mentor, and develop culinary staff (cooks, chefs, and sous chefs) on correct food preparation, safety, and quality procedures. Ensure all culinary staff consistently demonstrate required skills to meet customer and airline account standards. Quality, Safety & Compliance Maintain a safe, secure, and healthy work environment by enforcing food safety, sanitation, and legal regulations. Oversee kitchen management audits to confirm adherence to processes and standards, documenting outcomes and follow-up actions. Education Certification/Degree/Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition or the Culinary Arts. Completed vocational training in culinary and related hygiene courses. Management/Leadership & Sustainability & Corporate responsibility qualification an advantage. Catering diploma or City and Guilds, or other appropriate qualification Work Experience Minimum 3-5 years as a sous chef or head chef. Extensive experience at a minimum level of chef de partie at a 5-star establishment. Minimum 7 years working as a chef is required. In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset. Qualified chef, including Global Food experience, preferable with in-flight catering. Extensive experience in managing teams within the food industry. Knowledge and understanding of restaurant production techniques. Knowledge of market trends and restaurant trends. Experience using several types of kitchen software to aid the day-to-day running of kitchen operations. Working knowledge and experience of HACCP stands and equivalent Technical Skills Good Communication Time management Customer focus Technology Proficiency Problem Solving Team Leadership The right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. If you share our values of excellence, passion, integrity and accountability, don t miss out on this opportunity to join our team. Apply TODAY.
Nov 07, 2025
Full time
bout the company: Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe. Job Summary Reporting to the Executive Chef (or Executive Sous Chef as applicable), the Specialty/Sous Chef Operations is responsible for delivering culinary excellence in their area of expertise, with a particular focus on Asian cuisine and other assigned specialties. The role covers the creation, production, and development of specialty meals and concepts for dedicated customers, as well as the preparation of standard menus when required. Main Duties and Responsibilities Menu & Recipe Development Design, develop, and document recipes, menu methodologies, and production processes, incorporating nutritional, cultural, and seasonal considerations.Create, verify, and maintain an accurate recipe database and recipe cards for operational use.Lead the development of speciality and ethnic meals to meet client specifications.Research global food trends and emerging culinary concepts to adapt for in-flight catering. Menu Planning & Presentations Plan, prepare, and deliver menu presentations, guiding customers through the process.Engage with customers and stakeholders to showcase culinary expertise and innovations.Customer Engagement & Relationship Management Build and maintain strong client relationships, ensuring clear communication and understanding of requirements. Liaise with customers, account managers, and internal departments to meet service and quality expectations. Production Management & Operational Oversight Act as culinary lead in the absence of the Executive Chef, ensuring smooth daily operations. Collaborate with management to improve unit performance, address operational challenges, and achieve business objectives. People Management & Training Train, mentor, and develop culinary staff (cooks, chefs, and sous chefs) on correct food preparation, safety, and quality procedures. Ensure all culinary staff consistently demonstrate required skills to meet customer and airline account standards. Quality, Safety & Compliance Maintain a safe, secure, and healthy work environment by enforcing food safety, sanitation, and legal regulations. Oversee kitchen management audits to confirm adherence to processes and standards, documenting outcomes and follow-up actions. Education Certification/Degree/Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition or the Culinary Arts. Completed vocational training in culinary and related hygiene courses. Management/Leadership & Sustainability & Corporate responsibility qualification an advantage. Catering diploma or City and Guilds, or other appropriate qualification Work Experience Minimum 3-5 years as a sous chef or head chef. Extensive experience at a minimum level of chef de partie at a 5-star establishment. Minimum 7 years working as a chef is required. In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset. Qualified chef, including Global Food experience, preferable with in-flight catering. Extensive experience in managing teams within the food industry. Knowledge and understanding of restaurant production techniques. Knowledge of market trends and restaurant trends. Experience using several types of kitchen software to aid the day-to-day running of kitchen operations. Working knowledge and experience of HACCP stands and equivalent Technical Skills Good Communication Time management Customer focus Technology Proficiency Problem Solving Team Leadership The right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. If you share our values of excellence, passion, integrity and accountability, don t miss out on this opportunity to join our team. Apply TODAY.
