Executive Chef
4 days ago
Executive Chef - Food Production Manager
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.
Key Responsibilities:
- Participate in menu development and planning activities as and when required.
- Demonstrate a strong aptitude for leadership, training, and the implementation of standardization production techniques through effective planning, direction, and control.
- Serve as a leader in developing strategic production plans for effective and efficient product and quality delivery in support of customer satisfaction.
- Improve menu quality and consistency by analyzing food production records and menu expenses.
- Promote kitchen staff interest in quality improvement and ensure overall culinary compliance and standardization within regional flight kitchens.
- Select and maintain food ingredients and general supplies, evaluate the quality of fresh food and food product deliveries, establish inventory levels, re-order points, storage requirements, and cost-controls.
- Train 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.
- Meet culinary financial objectives by estimating requirements, anticipating, and evaluating responses to menu and cycle changes, scheduling expenditures, analyzing variances, initiating corrective actions, evaluating time-saving production techniques, and training others in specialty techniques.
- Monitor 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.
- Plan, coordinate, direct, and monitor the effectiveness of all food production activities within the unit.
- Liaise closely with the other process owners and staff functions in the unit as part of the Unit Management team.
- Be accountable for culinary staff management, including recruitment, training, and development, and performance management.
- Be responsible for the culinary budget, maintaining labor requirements, food costs, overtime, and productivity requirements, including menu and food preparation reporting.
- Ensure quality production standards and processes are followed and maintained.
- Ensure adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures.
- Work closely with Menu Development and Commercial to ensure that menu specifications and implementation of production techniques are adhered to as agreed with the customer.
- Recruit and onboard new chefs and culinary members into our unit kitchen operations.
- Lead shift briefings, communicate with internal and external stakeholders, manage staff.
- Lead on menu changes, new recipes understanding, training, and integration.
- Support gateOPEX processes and technology deployment and use within the kitchen areas.
- Support and manage compliance throughout all the kitchen areas and processes.
Requirements:
- 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.
- 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.
- Effective verbal and written communication skills in English.
- Good working knowledge of Microsoft Applications (Outlook, Word, Excel).
- Proactive and positive/flexible attitude.
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