Newrest is the only catering company active in all catering and related hospitality segments including airline catering buy-on-board, duty free on board, contract catering, remote site and support services, rail catering, airport and motorway retail concession. Below are the key responsibilities required for the advertised position.

• Analysis of client scope.

• Proposition of menu.

• Recipes building.

• Part of the team generating costing.

• To assess project and resource requirements.

• Lead the presentation project (scope / timeline / budget)

• Take Part of team doing the presentation. 

• Closing the presentation process / adjust recipes / final costing.

• Review cycle documentation (specs / menu grid)..

• Adjust products with supply chain based on availability and other elements.

• Adjust yields.

• Review RMO simulation

• Carry out training to the team on critical elements of the cycles.

• Effectively launch new cycles and provide training and awareness for each cycle change.

• Sign off product specification for Procurement team especially on high cost and high yield items.

• Carry out quality checks as per schedule for client and internal audits.

• Conduct meal tastings as per schedule published and document the result to identify areas of challenge to follow up for improvement.

• To put in place an effective Production plan

• To ensure that the Production Plan is operated on the principle of

• D-2 for Cooking

• D-1 for Plating

• To ensure that the Management and Supervisory team underneath you, adhere to.

• the Production Plan

• To ensure that the utmost care is taken during preparation of food, taking into

• account, taste, quality, garnishing, attention to detail and presentation.

• To develop menu’s and recipes

• To ensure availability and full processes for Client presentations

• To ensure that each department adheres to the daily box times.

• To ensure that the rosters are done quarterly in advance, further ensure accuracy of the rosters, considering the required heads per department. 

• To effectively plan and organize production schedules.

• To determine quality control standards

• To oversee production processes

• To be actively involved with the Procurement Department to ensure correct

products are purchased and issued.

• To put in place an effective RMO process.

• To ensure that the departments are adhering to the RMO processes and timelines.

• To plan and organize the repair and routine maintenance of production equipment.

• Full supervision of the management and supervisory team underneath you

• Ensure that each kitchen under your control has the correct head count Requirement.

• ensure accurate rostering of staff in the different kitchen areas.

• Prepare and maintain production reports.

• Work closely with your managers to monitor and review the performance of staff.

• Work closely with the Training Officer to determine the training needs of the staff.

• You must have a significant input in food cost reduction.

• To ensure that Labour Costs are monitored and is within budget.

• To observe all safety rules and procedures.

• To ensure that all equipment and materials are not left in dangerous state.

• To ensure all HSE rules & procedures are followed, and hazards/near miss and accidents are properly reported.

• To raise any work-safety hazard when participating in HSE meetings or Risk Assessment.

• Any other reasonable task that may be required by management