About the role
The Role The Head Chef at dnata Catering Canada Ltd. is responsible for leading high-volume inflight catering kitchen operations, ensuring the consistent production of premium-quality meals in line with airline specifications, food safety regulations, strict flight schedules and stringent production deadlines. The role requires strong leadership, operational discipline, and the ability to manage complex production cycles while maintaining dnata’s quality standards. This role also involves menu planning, team leadership, cost control, and maintaining consistency across large-scale food production while meeting the diverse requirements of airline clients. Responsibilites Culinary Operations Oversee end-to-end kitchen operations for airline catering production (hot kitchen, cold kitchen, special meals etc.). Ensure all meals are produced according to airline specifications, menus, and portion standards. Manage large-scale batch cooking while maintaining consistency and presentation across all cabin classes. Implement standard recipes, plating guidelines, and SOPs aligned with dnata global standards. Ensure timely production aligned with flight schedules, dispatch timelines, and last-minute changes. Food Safety & Compliance Enforce strict compliance with: HACCP (Hazard Analysis Critical Control Points) CFIA (Canadian Food Inspection Agency) & Health Canada regulations dnata global food safety standards Airline-specific audit requirements Lead internal and external audits, ensuring zero tolerance for non-compliance. Maintain traceability, labeling, allergen control, and temperature monitoring systems. Drive a strong food safety culture across all kitchen teams. Leadership & Team Management Lead, train, and supervise a team of cooks and kitchen staff. Schedule shifts and manage staffing levels to meet operational demands. Conduct performance evaluations and provide ongoing coaching and development. Plan manpower and optimize staffing based on flight schedules and production volumes. Conduct training, onboarding, and continuous development programs. Manage team performance, including: KPIs Disciplinary actions Foster a culture aligned with dnata’s values Airline Client & Menu Management Collaborate with airline clients and internal menu development teams to create and execute customized menus. Develop menus for Economy, Business, and First Class, including: Special meals (vegetarian, halal, vegan, gluten-free, medical diets) Cultural/regional menus based on routes Organize menu presentations, food tastings, and client audits. Cost Control & Budgeting Monitor and control food costs, wastage, and inventory levels. Ensure efficient use of resources while maintaining quality standards. Work with procurement teams to source quality ingredients at optimal cost. Quality Assurance Conduct quality checks and tasting sessions. Monitor product consistency, taste, texture, and presentation. Address customer complaints, client feedback, and audit findings promptly. Maintain strong focus on passenger experience through food quality. Operational Excellence & Process Improvement Streamline kitchen workflows to improve efficiency, productivity, and turnaround times. Implement lean production practices to reduce bottlenecks. Partner with operations for smooth coordination between kitchen, assembly, and dispatch. Drive continuous improvement initiatives and innovation in food production. Coordination & Communication Work closely with operations, and airline representatives. Ensure timely coordination for flight schedules and special requests. Handle last-minute changes efficiently. Working Conditions Fast-paced, high-pressure kitchen environment Early mornings, late nights, weekends, and holidays as per flight schedules Cold kitchen/storage area exposure and industrial kitchen equipment use Performance Indicators (KPIs) On-time delivery of inflight meals Food quality and consistency scores Compliance with safety and hygiene standards Cost control and wastage reduction Customer/airline satisfaction ratings Knowledge/ Skills Strong leadership and team management skills. Excellent organizational and multitasking abilities. Proficient in using Microsoft 365 specially excel. Analytical mindset with problem-solving skills. Effective communication and interpersonal skills. Inventory & ordering management Forecasting & demand planning Large-scale food production planning Cost control & budgeting Qualifications Diploma/Degree in Culinary Arts or related field. Red Seal will be an asset. Minimum 4–7 years of experience in high-volume catering, preferably in airline or institutional catering. Proven leadership experience managing large kitchen teams. Strong knowledge of international cuisines and airline catering standards. Ability to work under pressure and meet tight deadlines. Airline Catering Experience will be an asset Have an in-depth understanding and working experience with HACCP, GMP and ISO standards.
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About the role
The Role The Head Chef at dnata Catering Canada Ltd. is responsible for leading high-volume inflight catering kitchen operations, ensuring the consistent production of premium-quality meals in line with airline specifications, food safety regulations, strict flight schedules and stringent production deadlines. The role requires strong leadership, operational discipline, and the ability to manage complex production cycles while maintaining dnata’s quality standards. This role also involves menu planning, team leadership, cost control, and maintaining consistency across large-scale food production while meeting the diverse requirements of airline clients. Responsibilites Culinary Operations Oversee end-to-end kitchen operations for airline catering production (hot kitchen, cold kitchen, special meals etc.). Ensure all meals are produced according to airline specifications, menus, and portion standards. Manage large-scale batch cooking while maintaining consistency and presentation across all cabin classes. Implement standard recipes, plating guidelines, and SOPs aligned with dnata global standards. Ensure timely production aligned with flight schedules, dispatch timelines, and last-minute changes. Food Safety & Compliance Enforce strict compliance with: HACCP (Hazard Analysis Critical Control Points) CFIA (Canadian Food Inspection Agency) & Health Canada regulations dnata global food safety standards Airline-specific audit requirements Lead internal and external audits, ensuring zero tolerance for non-compliance. Maintain traceability, labeling, allergen control, and temperature monitoring systems. Drive a strong food safety culture across all kitchen teams. Leadership & Team Management Lead, train, and supervise a team of cooks and kitchen staff. Schedule shifts and manage staffing levels to meet operational demands. Conduct performance evaluations and provide ongoing coaching and development. Plan manpower and optimize staffing based on flight schedules and production volumes. Conduct training, onboarding, and continuous development programs. Manage team performance, including: KPIs Disciplinary actions Foster a culture aligned with dnata’s values Airline Client & Menu Management Collaborate with airline clients and internal menu development teams to create and execute customized menus. Develop menus for Economy, Business, and First Class, including: Special meals (vegetarian, halal, vegan, gluten-free, medical diets) Cultural/regional menus based on routes Organize menu presentations, food tastings, and client audits. Cost Control & Budgeting Monitor and control food costs, wastage, and inventory levels. Ensure efficient use of resources while maintaining quality standards. Work with procurement teams to source quality ingredients at optimal cost. Quality Assurance Conduct quality checks and tasting sessions. Monitor product consistency, taste, texture, and presentation. Address customer complaints, client feedback, and audit findings promptly. Maintain strong focus on passenger experience through food quality. Operational Excellence & Process Improvement Streamline kitchen workflows to improve efficiency, productivity, and turnaround times. Implement lean production practices to reduce bottlenecks. Partner with operations for smooth coordination between kitchen, assembly, and dispatch. Drive continuous improvement initiatives and innovation in food production. Coordination & Communication Work closely with operations, and airline representatives. Ensure timely coordination for flight schedules and special requests. Handle last-minute changes efficiently. Working Conditions Fast-paced, high-pressure kitchen environment Early mornings, late nights, weekends, and holidays as per flight schedules Cold kitchen/storage area exposure and industrial kitchen equipment use Performance Indicators (KPIs) On-time delivery of inflight meals Food quality and consistency scores Compliance with safety and hygiene standards Cost control and wastage reduction Customer/airline satisfaction ratings Knowledge/ Skills Strong leadership and team management skills. Excellent organizational and multitasking abilities. Proficient in using Microsoft 365 specially excel. Analytical mindset with problem-solving skills. Effective communication and interpersonal skills. Inventory & ordering management Forecasting & demand planning Large-scale food production planning Cost control & budgeting Qualifications Diploma/Degree in Culinary Arts or related field. Red Seal will be an asset. Minimum 4–7 years of experience in high-volume catering, preferably in airline or institutional catering. Proven leadership experience managing large kitchen teams. Strong knowledge of international cuisines and airline catering standards. Ability to work under pressure and meet tight deadlines. Airline Catering Experience will be an asset Have an in-depth understanding and working experience with HACCP, GMP and ISO standards.