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Job Description
Newrest is seeking a Executive Chef who will be responsible for crafting menus and dishes that meet the specific requirements of our clients. As a leader, you will mentor, train, and empower the Chefs de Cuisine and their teams across our Inflight sites. If you are passionate about culinary arts and possess proven expertise in team management and quality standards adherence, this opportunity is for you. Join our dynamic team and contribute to our ongoing success in the airline catering industry
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Responsibilities:
- Collaborate with operational and support teams to prepare and execute menu presentations for clients.
- Ensure menus meet quality and customer satisfaction standards.
- Organize, train, motivate, and supervise kitchen teams at Inflight sites, aligning with the organizational and commercial strategy of the Inflight Department.
- Work closely with Head Chefs to ensure effective personnel management.
- Verify compliance of technical sheets, products, and portion sizes to maintain quality and standardization of services.
- Supervise cooking techniques, including preparation, cooking, and plating, to uphold high standards of presentation and dish quality.
- Ensure compliance with Newrest's food safety and hygiene regulations on sites, implementing appropriate measures and adhering to relevant regulations.
- Propose concrete improvements to enhance VIP offerings, including menus, purchases, range, and recipes, to maintain customer satisfaction and competitiveness in the market.
- Identify, assess, and manage culinary activity-related risks, implementing preventive and corrective measures to ensure operational safety.
- Control inventory, communicate needs and shortages to the purchasing department, and manage losses and reserves by keeping accurate records.
- Apply good hygiene and manufacturing practices at all times, ensuring team members adhere to them. Report any deviations to management or the Quality Manager.
- Monitor production timings, check compliance of services with technical sheets and portion sizes, and complete various HACCP documents.
- Maintain good portion control and forecast of production
- Communicate effectively with kitchen personnel & other unit departments
- Compliance with all company service standards, health & safety procedures, food safety requirements
- Perform other duties as assigned17