Executive Chef

4 days ago


gatwick, United Kingdom Gate Gourmet Full time
Job Summary:

As a key member of the Gate Gourmet team, the Executive Chef - Food Production Manager will be responsible for overseeing the culinary operations of our in-flight catering services. This role requires a strong leader who can effectively manage the kitchen and food assembly team to achieve the highest standards of food production in a safe and timely manner.

Key Responsibilities:
  • Leadership and Management: Demonstrate strong leadership skills to direct and control the kitchen and food assembly team, ensuring effective planning, direction, and control.
  • Culinary Compliance: Ensure overall culinary compliance and standardization within regional flight kitchens, adhering to gategroup policies and procedures.
  • Menu Development: Participate in menu development and planning activities, working closely with Menu Development and Commercial teams to ensure menu specifications and implementation of production techniques are adhered to.
  • Food Cost Control: Control and manage food costs in line with the budget, while maintaining food safety control within the production environment.
  • Training and Development: Train employees on general culinary terminology, cooking techniques, and procedures, ensuring they have the necessary skills and abilities to perform all cooking and food preparation requirements.
  • Culinary Budget Management: Manage the culinary budget, maintaining labor requirements, food costs, overtime, and productivity requirements, including menu and food preparation reporting.
  • Quality Assurance: Ensure quality production standards and processes are followed and maintained, adhering to HACCP and regional safety regulations.
  • Staff Management: Recruit, onboard, and manage culinary staff, including performance management and development.
  • Compliance and Risk Management: Support and manage compliance throughout all kitchen areas and processes, ensuring adherence to gategroup policies and procedures.
Requirements:
  • Education: Qualification as a Chef by trade, Associate Degree or Bachelor Degree in the Culinary Arts or a related field, or significant experience in an Executive Chef role.
  • Work Experience: Extensive experience as a qualified Chef, previous supervisory experience in a high-volume, manufacturing, food production, and restaurant or catering environment, in-flight catering experience or experience in a high-volume food service environment.
  • Skills: 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, prioritizing as appropriate, proactive and positive/flexible attitude.


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