Menu Development and Execution Support:

·         Collaborate closely with the Head of Menu Design in the comprehensive development and seamless execution of all menus, ensuring            alignment with established culinary concepts, cyclical menu changes, and effective menu presentations for our client.

·         Provide active input and contribute culinary expertise to the menu design process, incorporating Scandic principles of fresh,                        seasonal ingredients and clean flavors.

Team Building:

·         Take ownership of creating and nurturing a high-performing team within the hot kitchen and slicing departments, fostering a                      positive and collaborative work environment characterized by a proactive and professional attitude. The team should be able to grow            through strong management.

Daily Production Excellence:

·         Oversee and ensure consistent daily production of all food items, adhering to the highest standards of quality and                                      presentation across all menu concepts.

·         Conduct regular quality checks and provide hands-on guidance to the team to maintain exceptional culinary standards that                          meet expectations.

Production Optimization:

·         Develop and implement robust and efficient production plans, optimizing resource allocation to meet demanding flight schedules                  and production volumes.

·         Identify and implement strategies to reduce waste, streamline processes, and enhance overall efficiency while maintaining                          the highest levels of food safety and quality.

 

Main Duties & Responsibilities

• Ensure adherence to all safety and work environment regulations for staff in the hot kitchen and slicing departments.
• Maintain a high level of culinary quality and cleanliness in accordance with service level agreements, Newrest regulations, and food safety standards.
• Guarantee correct allergen segregation, labelling, contamination prevention, and processes.
• Monitor daily production and the vacuum production plan.
• Lead, mentor, develop, instruct, and train staff, and enhance their skills according to the competence matrix.
• Manage staff scheduling to ensure adequate coverage and cultivate a positive and collaborative work environment.
• Actively address all deviations, develop action plans and implement corrections with clear communication.
• Maintain a strong focus on KPIs and target achievements, including productivity, waste reduction, and cost management.
• Review new menus and rotations in advance, ensuring all necessary requirements are in place.
• Optimize the production plan and daily tasks for efficiency.
• Review data in Winrest and data sheets, ensuring recipes are strictly followed in line with plating guidelines, and provide clear instructions to the team.
• Ensure all Critical Control Points (CCPs) are accurately captured, registered, and validated.
• Produce and execute chef's table presentations.

• Extensive culinary skills, including menu creation, food preparation, and plating
• Leadership and team management skills to effectively supervise and train kitchen staff
• Proficiency in inventory management and food cost control
• In-depth knowledge of food safety standards and hygiene protocols
• Strong problem-solving and organizational abilities
• Exceptional communication skills and ability to work collaboratively with a diverse team
• Formal culinary education or equivalent practical experience in high-volume catering or hospitality settings
• Experience in handling international cuisines and understanding diverse dietary requirements is an advantage.

In order to work for us, you will have to pass a security check, which include a clean criminal record. You must live in Denmark or Sweden and profficient in English. This is an absolute prerequisite.

 

If you have any questions, feel welcome to contact HR Manager Peter Bornæs on p.bornaes@newrest.eu