With origins in Group Catair in 1996, and founded by its Co-CEO’s Olivier Sadran and Jonathan Stent-Torriani in Toulouse (France), Newrest is today a global leader in multi-sector catering. With 2014 revenues under management of almost 1,386.6 Billion Euros and more than 28,000 employees world-wide, Newrest is present in 49 countries. Newrest is the on...
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To organize all the resources within the Kitchen and other areas.
To ensure timely preparation of food as per set menu and within the set cost.
To ensure quality, quantity and hygienic food is served with particular emphasis on presentation. To try and ensure minimum / no wastage (excess food balance).
To plan and cost menus in coordination with the deputy project manager keeping in mind the basic principle of FIFO. To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.
To assist store keeper in indenting for provisions.
To be responsible for allocation of work to other kitchen staff.
When required, to prepare and cook dishes.
To ensure timely pre preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish and bakery products) and cooking.
To ensure proper cleanliness of the kitchen area.
To know and observe all safety rules and effectively supervise so as to ensure implementation of company HSE policy and discipline in the production area and by the staff.
To ensure that all norms, procedures, policies, documentation logs pertaining to HSE / HACCP company standards are followed and records maintained.
To ensure proper cleaning and sanitization as per company standards of kitchen area, stores, chillers, freezers, dry stores within the kitchen/production area. Also ensuring the cleaning of work tables, cooking utensils, tools, kitchenware and other related production equipment and machinery is cleaned after use and kept in its allotted place to ensure easy availability and safety.
To follow Newrest HSE plan and achieve HSE targets.
To oversee/assist/sort out stores and maintain stores including meat, fish, vegetable and frozen items.
To ensure that all required data are made available for the proper use of Unirest, and follow its methodology.
Requirements :
Minimum ten years’ experience as Cook/Head Cook/Chief Cook
Having knowledge and skills in the preparation of international food.
Good command of English written and spoken and French is a plus.
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