Scope of the role

Ensure the quality level for product and processes in the hot and cold kitchen including SPML (special meal) preparation and canteen (staff food)

Ensure a smooth and effective staff planning in hot and cold kitchen according to forecast, laws, and internal agreements.

Ensure an effective production in the hot and cold kitchen, fulfilling the targets for efficiency, quality, and food safety.

“Hands on” cooking with the chefs, to insure correct level of quality and efficiency.

Main Duties & Responsibilities

• Plan staffing for all kitchen functions, including holiday scheduling and hour management, in close cooperation with the Production Manager.
• Manage daily employee operations, including timekeeping.
• Follow up with individual employees and conduct staff meetings.
• Plan short- and long-term workload for hot fill, sous vide, and bulk production.
• Define, implement, monitor, and optimize work processes for efficiency.
• Train and instruct employees to maintain required quality levels.
• Ensure strong cost management, focusing on product usage and waste reduction.
• Participate in menu presentations for customers.
• Review and validate new menus and rotations before rollout.
• Verify master data and specifications in collaboration with the Menu Developer.
• Ensure quality and cleanliness in accordance with service agreements and HACCP regulations.
• Ensure all CCPs (Critical Control Points) are registered, including storage, cooking, and cooling.
• Monitor cooking processes for hot fill and sous vide production.
• Prepare and execute chef tables for customer and commercial team evaluations.
• Plan and conduct “Top Table” daily food quality checks with signoff.
• Maintain smooth cooperation with all other unit departments.

Work Experience

• Minimum 3–5 years as Executive Chef / Head Chef.
• Experience in in-flight catering or related large-scale catering preferred.
• Culinary background from 4* or 5* hotels and/or high-end restaurants.

Skills & Knowledge

• Proven leadership and management experience.
• Strong interpersonal and communication abilities.
• Understanding of large-scale food production and assembly processes.
• Extensive experience in QA and hygiene standards for production kitchens.
• Executive chef experience in high-end culinary environments.
• Strong culinary expertise.
• Proficient in Microsoft Office.
• Strong business orientation and customer focus.
• Excellent oral and written communication skills in Danish and English.

Competencies for Success

• Thinking: Strong information gathering, analysis, and problem-solving skills.
• Engaging: Ability to understand others, lead teams, and develop people.
• Inspiring: Able to influence, build relationships, motivate, and communicate effectively.
• Achieving: Delivers results under pressure and drives performance improvement with customer focus.