Culinary Operations Chef

JOB DESCRIPTION & KEY RESPONSABILITIES:

•  Report to the General Manager for Portugal.
• The scope of responsibility covers Newrest Portugal including: LIS, FAO and OPO units.
• Coordinate and oversee culinary operations across all three catering units, ensuring consistency, quality and efficiency while respecting the specific requirements of each operation.
• Develop and present menus and gastronomic concepts to customers, working closely with the Commercial Manager during tenders and customer proposals.
• Develop and implement menus according to customer requirements, while contributing to their continuous improvement and to overall customer satisfaction.
• Establish, implement and maintain standardized recipes, technical preparation sheets and product specifications within Winrest, including photographs, weights and item details.
• Establish and monitor culinary, quality and presentation standards across all units.
• Conduct periodic quality and operational checks across all units, with particular focus on the LIS unit, and implement corrective actions where required.
• Monitor KPIs related to customer satisfaction and take proactive measures to improve performance and service levels.
• Act as a key point of contact in the culinary relationship with customers, supporting strong and lasting partnerships.
• Contribute to food cost, waste reduction and overall kitchen profitability, including negotiations with suppliers and the achievement of applicable volume or rebate discounts.
• Support the transition towards purchasing with a greater focus on local production and social and environmental responsibility, in line with the Group's CSR objectives and indicators.
• Lead, support and develop kitchen teams across different units, actively contributing to training, knowledge sharing and the implementation of best practices.
• Promote high standards of kitchen organization, hygiene, food safety and operational procedures across all units.
• Identify opportunities for improvement and implement solutions that enhance culinary quality, operational efficiency and consistency.
• Work closely with Operations Management, Commercial and other relevant departments to ensure effective coordination and alignment across the business.
• Implement the strategic actions defined by the Group and communicated by the General Manager, ensuring alignment with the agreed objectives and performance targets.
• Ensure a consistent culinary identity across all units, while adapting menus, processes and practices to the specific needs of each operation.

This job description is not exhaustive and may be subject to change according to the needs of the business.

ROLE DEVELOPMENT

 This is a cross-functional coordination and leadership position, combining a strong operational component with significant room for professional development and growth within the organisation.

Our intention is for this role to progressively take on greater responsibility for the company's culinary strategy and operations as processes, teams and results become consolidated.

In this respect, we see this position as an important step in a professional development path, with the potential to progress into an Executive Chef position, subject to the achievement of agreed objectives and the demonstration of the required skills and leadership capabilities.

INITIAL OBJECTIVES

 During the initial phase, particular focus will be placed on:

• Establishing consistent procedures and standards across the three units;
• Ensuring consistency in the quality of our culinary offering;
• Improving the organisation and productivity of the kitchen teams;
• Implementing and monitoring standardised recipes, technical sheets and food costs;
• Structuring production and quality-control processes;
• Contributing to the development and evolution of our gastronomic offering;
• Building a kitchen culture based on quality, organisation, accountability and continuous improvement.

We are looking for a professional with a solid background in the culinary field and strong leadership, culinary development, and team management skills.

• Professional or higher education in Culinary Arts, Gastronomy, Food Production, or a related field;
• Relevant experience as an Chef, Sous Chef or in an equivalent role;
• Proven experience in leading, managing, and developing teams;
• Experience in menu, product, and culinary concept development;
• Strong knowledge of culinary techniques and food production processes;
• Experience or a strong aptitude for working with international clients;
• Ability to participate in presentations, tasting sessions, and client meetings;
• Strategic vision combined with strong operational execution capabilities;
• Excellent organisational skills, a strong sense of responsibility, and a results-oriented mindset;
• Excellent communication, leadership, and influencing skills;
• A strong focus on innovation and continuous improvement;
• Ability to work in an international and multicultural environment;
• Fluency in English;
• Availability for domestic and international travel.