Executive Chef - Airline Catering Production
LSG Sky Chefs
- Orlando, FL
- Permanent
- Full-time
- Oversees all food production activities in responsible CSC
- Responsible for deviations in inventories, initiates countermeasures if necessary
- Controls and adjusts production plans, estimates consumption of food and equipment
- Ensures compliance of recipe specifications and conducts sense-checks
- Participates in the development of food products and menus
- Must be aware of content in catering manuals; updates and distributes them within responsible CSC
- Responsible for cost controlling of the budget, personnel and material costs
- Participates in menu presentations
- Coordinates and controls countermeasures in the production in case of customer complaints
- Checks service schedules, assesses economic profitability and conducts sense-checks
- Establishes training strategy and training plans for kitchen staff in responsible CSC
- Represents kitchen and kitchen staff in front of external stakeholders
- Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs
- Ensures that the appropriate production technology is in place
- Participates in marketing activities
- Ensures quality of goods received
- Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
- Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC
- Ensure that the area of responsibility is properly organized, staffed and directed
- Guide, motivate and develop the subordinate employees within the Human Resources Policy
- Make the company''s values and management principles live in the department(s)
- Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
- Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
- Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
- Apprenticeship or Certification course from culinary school preferred
- Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
- Knowledge of food and hygiene regulations (example: HACCP)
- Financial understanding