Newrest, a specialist in catering services, offers solutions tailored to its customers' needs: personalized menu design, culinary expertise, logistics management, preparation of trolleys for boarding, last-mile delivery service, aircraft loading, and even VIP services.

If you are looking for a new challenge, an exciting job where you can express your creativity in the field of airline catering, then join us!

Main mission

To guarantee the production of meals for air transport by ensuring culinary excellence, food safety, and strict compliance with airline standards, while taking into account the industrial, operational, and regulatory constraints of airline catering.

CULINARY PRODUCTION

• Prepare, package, and plate dishes in accordance with the menus developed (economy, business, first class, crew, VIP).
• Ensure consistent taste and visual quality of dishes.
• Ensure the quality of the products used to prepare meals.
• Check that services comply with requirements (quantity, appearance, products).
• Record cooking and cooling temperatures.
• Keep losses and reserves under control and update the waste log.
• Check and comply with use-by dates.
• Adapt recipes to the constraints of onboard service (regeneration, preservation, altitude).
• Optimize working methods to ensure smooth production.
• Be proactive and suggest ideas for continuous process improvement.

COMMUNICATION & SUPPORT

• Supervise, train, and motivate kitchen teams.
• Organize work and schedules according to production volumes.
• Ensure compliance with procedures, standards, and discipline in the kitchen.
• Evaluate performance and support skills development.
• Participate in the development of schedules if necessary.

SAFETY/SECURITY/HYGIENE

• Comply with the mandatory wearing of uniforms in production.
• Ensure the cleanliness of your workstation.
• Ensure strict compliance with HACCP standards and specific airline requirements.
• Ensure product traceability and compliance with the cold chain.
• Check the conformity of raw materials and finished products.
• Participate in internal, customer, and health authority audits.
• Implement and monitor corrective actions in the event of non-compliance.
• Comply with safety and security procedures.

• Education: Diploma in cooking (CAP/BEP/BTS or equivalent).
• Experience: Minimum 5 years of experience in cooking, including proven experience as a Chef or Sous-Chef.
• Languages: French required, professional English desirable.

Experience in airline catering, institutional catering, or high-end hospitality is a major asset.

You will need to be responsive and creative, while ensuring excellent interpersonal skills in order to guarantee high-quality professional relationships.