Executive Chef at NewRest Group

Mission
Commercial activities:

• Develop menu and recipes for presentation through the completion of the initial grids for proposal.
• Providing menus recommendations in line with clients or commercial requests when needed while always considering the current production plan for optimisation.
• Create recipes and check the correct deployment into Winrest system.
• Review of new recipes prior costing into Winrest system by the costing team.
• In charge of the clients’ food sampling process with the support of the Units Executive Chefs based on commercial requirements.
• Address gustative complaints with the support of the Units Executive Chefs (meat over cooked, missing or wrong item, etc...).
• Lead the menu presentation process

Cycle change preparation:

• Review cycle change specifications (datasheet or menu grid when the latter not available).
• Attend the cycle change meeting while having received the grids min 2 weeks prior that meeting.
• Adjust products with supply chain based on availability and other elements.
• Carry out training of hot and cold kitchen to the team on critical elements of the cycles and dry run when require.

Quality control and culinary excellence:

• Carry out quality checks as per Chef table process as well as internally through the tasting station. Address and correct any deviation observed.
• Develop any other additional control method to ensure the high quality of the meals.
• Represent the culinary lead in terms of taste, platting and specification compliance.
• Check constantly the recipes compliance in Winrest (correct ingredient used, correct pictures…) and contact the Costing Manager for correction when needed.

Procurement related:

• Address any quality/specification with the National purchasing manager.
• Sign off product specification for the Procurement team, especially on high cost and high yield items.

General:

• Support other countries within Newrest network when require.
• Work closely with Production Managers in implementing and maintaining a Production Plan, completing projects, training the team of the hot and cold kitchens, etc…
• Ensure that the utmost care is taken during preparation of food, considering, taste, quality, garnishing, attention to detail and presentation.
• Work closely with the Training Officer to determine the training needs of the staff.
• Develop training material and conduct on the job training.
• Have a significant input in food cost reduction and wastages.
• Support actively food audits preparation and completion.
• Participate to the cooks’ skills assessment prior recruitment.

Profile
Qualifications:

• Culinary / Hospitality Diploma or Degree in Professional Cookery
• Relevant Qualifications in Production Management
• Fully Competent in Microsoft Office.

Experience:

• 10 years’ experience.

Skills:

• Organization & Efficiency
• Leadership
• Problem Solving
• Communication
• Production Planning.

Competencies:

• Ability to communicate and delegate with the team under your supervision
• Ability to meet deadlines
• Ability to present and interact efficiently with Internal Clients.