Executive chef hot kitchen
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Position Title - Executive chef production (hot and cold kitchen)
Company - Newrest Inflight logistics
Location - Copenhagen
Reports to - Production Manager with a dotted line to Regional Executive Chef Scandinavia
Direct reports - Sous-chef(s) Hot Kitchen
Ensure the quality level for product and processes in the hot and cold kitchen including SPML (special meal) preparation and canteen (staff food)
Ensure a smooth and effective staff planning in hot and cold kitchen according to forecast, laws, and internal agreements.
Ensure an effective production in the hot and cold kitchen, fulfilling the targets for efficiency, quality, and food safety.
“Hands on” cooking with the chefs, to insure correct level of quality and efficiency.
Main Duties & Responsibilities
Education
Work Experience
Skills & Knowledge
Competencies to be successful in the position.
As we conduct interview on an ongoing basis please send your application including CV to Veneta Kylborg at [email protected] soonest possible.
Kilde: Jobnet.dk
Company - Newrest Inflight logistics
Location - Copenhagen
Reports to - Production Manager with a dotted line to Regional Executive Chef Scandinavia
Direct reports - Sous-chef(s) Hot Kitchen
Ensure the quality level for product and processes in the hot and cold kitchen including SPML (special meal) preparation and canteen (staff food)
Ensure a smooth and effective staff planning in hot and cold kitchen according to forecast, laws, and internal agreements.
Ensure an effective production in the hot and cold kitchen, fulfilling the targets for efficiency, quality, and food safety.
“Hands on” cooking with the chefs, to insure correct level of quality and efficiency.
Main Duties & Responsibilities
- Ordinary staff planning for all functions in the kitchen including holiday planning and managing hours, in close cooperation with Production Manager
- Daily management of the employees including time keeping
- Follow up with individual employees, where needed, and execute joint staff meetings
- Short- and long-term planning of workload including hot fill and sous vide, bulk production
- Define, implement, control, and optimize work processes for better efficiency
- Instruction and training of all groups of employees impacting the quality level in the kitchen
- Focus on cost management, related to product and waste, throughout the whole production
- Participate in menu presentation, where new menus are produced and presented to the customer.
- Check new menus and rotations, before implementation
- Check on master data and Specifications in close coordination with Menu Developer
- Ensure high level of quality and cleanliness according to service level agreements and local HACCP regulations
- Ensure all CCP’s (Critical Control Point) are captured and registered. Storing, cooking and cooling
- Control cooking processes in Hot fill and sous vide production
- Produce and execute chef table (show case and check the food, together with customer and commercial team)
- Plan and execute “Top Table” (daily control of produced food, with signoff)
- Ensure a smooth cooperation with all other departments in the unit
Education
- Associate Degree or bachelor's degree in the Culinary Arts or a related field (formal culinary education) required
- Management and leadership education is an advantage
Work Experience
- Experienced people manager for blue and white-collar employees
- Minimum 3-5 years as Executive Chef / Head Chef required
- Experienced Executive chef with preferably in-flight or related catering experience
- Culinary experience from 4* or 5* hotels and/or high-level restaurants
Skills & Knowledge
- Experience with management and leadership responsibilities
- Good interpersonal and communication skills
- Understanding of large-scale production and assembly
- Highly experienced with QA (Quality assurance) and hygiene processes in a production kitchen
- Experienced executive chef at high end culinary restaurants/hotels
- Culinary understanding
- PC user - comfortable using Microsoft Office
- Business and customer focus and understanding.
- Excellent oral and written communication skills in Danish and English language
Competencies to be successful in the position.
- Thinking: Information search and analysis and problem-solving skills
- Engaging: Understanding others, team leadership and people development
- Inspiring: Influencing and building relationships, motivating, inspiring, and communicating effectively
- Achieving: Delivering business results under pressure, championing performance improvement and customer focus
As we conduct interview on an ongoing basis please send your application including CV to Veneta Kylborg at [email protected] soonest possible.
Kilde: Jobnet.dk
Information og data
Denne ledige stilling har jobtypen "Kok", og befinder sig i kategorien "Detail, Restauration og Hotel".
Arbejdsstedet er beliggende i Dragør.
Jobbet er oprettet på vores service den 21.2.2023, men kan have været deaktiveret og genaktiveret igen.
Dagligt opdateret: Dette job opdateres dagligt ud fra jobudbyderens hjemmeside via vores søgemaskineteknologi og er aktivt lige nu.
- Kok
- Dragør
- Tirsdag den 18. april 2023
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