Executive Chef Operations
3 weeks ago
Job Summary:
Reporting to the Unit General Manager, and indirectly to the Regional Executive Chef, you will be responsible for effectively managing the kitchen and food assembly team achieving the highest standard of food production in a safe and timely manner. You will also be responsible for controlling and managing the food cost in line with the budget while maintaining food safety control within the production environment. As and when required you will participate in menu development and planning activities.
The successful candidate must have experience of leading and working with teams within a fast paced demanding and high-pressured work environment. They must have the ability to build relationships, mentor and develop the team while exhibiting strong effective leadership skills. They will have strong organisational and analytical skills while being able to communicate effectively across a wide and diverse audience of internal and external stake holders.
Main Duties & Responsibilities:
- Leads execution of defined culinary operational objectives and standards.
- Expected to demonstrate a strong aptitude for leadership, training and the implementation of GG standardization production techniques through effective planning, direction and control.
- Serves as a leader in developing strategic production plans for effective and efficient product & quality delivery in support of customer satisfaction.
- Improves menu quality and consistency by analyzing food production records and menu expenses; promotes kitchen staff interest in quality improvement; studies, evaluates, and re-designs processes; implements process changes.
- Collaborates with other groups to improve menu offerings and increase customer satisfaction and efficiencies.
- Ensures overall culinary compliance and standardization within regional flight kitchens.
- Selects and maintains food ingredients and general supplies; evaluates the quality of fresh food and food product deliveries; maintains general supplies; establishes inventory levels, re-order points, storage requirements, and cost-controls.
- Maintains professional and technical knowledge by attending educational workshops, reviewing professional publications, etc.
- Trains employees on general culinary terminology, cooking techniques and procedures, grades and cuts of meat, poultry and seafood, grades of fruit and produce and their proper measurement.
- Meets culinary financial objectives by estimating requirements, anticipating, and evaluating responses to menu & cycle changes, scheduling expenditures, analyzing variances, initiating corrective actions, evaluating time-saving production techniques, training others in specialty techniques.
- Monitors overall talent to ensure all cooks, food production employees and sous chef employees have the necessary skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
- Plans, co-ordinates, directs and monitors the effectiveness of all food production activities within the unit.
- As part of the Unit Management team liaises closely with the other process owners and staff functions in the unit
- Overall accountable for culinary staff management including recruitment, training and development and performance management.
- Responsible for the culinary budget, maintaining labour requirements, food costs, overtime and productivity requirements including menu and food preparation reporting.
- Ensures quality production standards and processes are followed and maintained.
- Maintains a safe, secure, and healthy work environment by establishing and enforcing gategroup standards and procedures.
- Ensures adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
- As an active member of the SPICE program s/he updates the latest trends and techniques in culinary.
- Works closely with Menu Development and Commercial to ensure that menu specifications and implementation of production techniques are adhered to as agreed with the customer.
- Ensures culinary representation at menu degustations.
- Recruits and onboards new chefs and culinary members into our unit kitchen operations.
- Leads shift briefings, communicates with internal and external stakeholders, manages staff.
- Decision making, resolution of daily issues and problems, instructs on changes/substitutions if required.
- Leads on menu changes, new recipes understanding, training and integration.
- Supports gateOPEX processes and technology deployment and use within the kitchen areas.
- Supports and manages compliance throughout all the kitchen areas and processes.
- Manages production materials control working closely with materials stakeholders.
Qualifications and Experience:
Education:
- Qualification as a Chef by trade
- Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or significant experience in an Executive Chef role
- Management/Leadership qualification essential
Work Experience:
- Extensive experience as a qualified Chef.
- Significant previous experience as an Executive Chef required.
- Previous supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
- In-flight catering experience or experience in a high-volume food service environment required.
Skills & Knowledge:
- Must demonstrate integrity, confidentiality, and professionalism always.
- Ability to work efficiently using own initiative to resolve issues.
- Effective verbal and written communication skills in English,
- Good working knowledge of Microsoft Applications (Outlook, Word, Excel)
- Ability to work under pressure and to tight timescales, prioritising as appropriate.
- Proactive and positive/flexible attitude
About the company:
Gate Gourmet is the world's largest independent provider of catering services for airlines and is 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.
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