Halal Executive Chef

Our client is a global leader in airline catering, retail-on-board and hospitality products and services. They provide passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions.

They are headquartered in Zurich, Switzerland and deliver operational excellence through the most extensive catering network in the aviation industry, serving more than 700 million passengers annually from over 200 operating units in over 60 countries/territories across all continents with approximately 43,000 employees worldwide.

Role Description:

• We’re looking for motivated, engaged people to help make everyone’s journeys better.
• Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Responsibilities:

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
• Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Assists in the development and training of cooks as required.
• Prepares administrative reports as required.
• Ensures maximum productivity and labor costs are maintained according to financial requirements. 
• Monitors daily manpower planning and employee turnover. 
• Responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis. 
• Monitor yields of products to ensure maximum usage.
• Works with management staff to improve performance of the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Maintains labor requirements, food costs, overtime, and all productivity requirements.
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Requirements:

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.

Work Experience:

• Minimum 10 years of experience as a Chef required.
• Minimum of 4 years of experience as an Executive Chef required.
• Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
• In-flight catering experience or experience in a high-volume food service environment required.
• Halal: 5 years of experience required.
• ServSafe Certified preferred.