Sous Chef - Munich, Germany - M/F

Overview

At Newrest, we move forward thanks to those who get involved, take risks, and are eager to develop. Join a dynamic team with an entrepreneurial and sporty mindset, where decisions are taken quickly without fear of failure. At Newrest, everyone contributes to the Group’s growth. Here, hands-on experience matters, even the CEO pushes trolleys.

About Newrest

Newrest, an expert in out-of-home catering and Facility Management, is one of the world leaders in multi-sector catering. Driven by a pioneering “Unlimited” spirit, the Group operates in 53 countries with 60,000 employees.

Our services cover a wide range of areas: airline catering, buy-on-board, onboard duty free, concession catering, remotes sites and Facility Management services, rail catering, airport and motorway concessions.

More than just a company, Newrest represent a true family, with 97% of its capital owned by over 700 employees.

Our GermanyOperations

• Number of employees: 180
• Main activities: airline catering
• Key clients: United Airlines, LATAM, Saudia, Egyptair...

Your role

• Sous Chef
• Reports to the Head Chef and Executive Chef

Key responsibilities

Kitchen Operations

• Assist the Head Chef in the daily management of kitchen operations.
• Supervise food preparation and production for airline meals according to airline specifications and menus.
• Ensure meals are prepared, portioned, and presented according to company and airline standards.
• Maintain strict adherence to recipes, portion control, and presentation guidelines.

Team Leadership

• Supervise and coordinate the work of cooks and kitchen assistants.
• Assist in scheduling staff to meet production demands.
• Ensure team members follow hygiene, grooming, and safety policies.

Food Safety & Quality Control

• Ensure compliance with food safety regulations, HACCP standards, and company policies.
• Monitor food handling, storage, labelling, and temperature controls.
• Conduct quality checks on ingredients and finished products.
• Maintain cleanliness and organization in all kitchen areas.

Qualifications

• Diploma or certification in Culinary Arts or a related field.
• Minimum 3–5 years of culinary experience in a high-volume kitchen.
• Previous experience in inflight catering, large-scale catering, or hotel production kitchens preferred.
• Strong knowledge of food safety standards and HACCP.
• Ability to work in a fast-paced, deadline-driven environment.

Skills & Competencies

• Leadership and team management skills.
• Excellent organizational and time-management abilities.
• Ability to work under pressure and meet strict deadlines.
• Good communication and problem-solving skills.