BEMÆRK: Ansøgningsfristen er overskredet
Scope of the role
Be “the right hand” of the executive chef, and be able to step in, in his/her absence.
Ensure the quality level for product and processes in the hot and cold kitchen including SPML (special meal) preparation and canteen (staff food)
Ensure 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
- Daily management of the employees including time keeping
- Short- and long-term planning of workload including hot fill and sous vide, bulk production
- Control, and optimize work processes for better efficiency
- Instruction and training of all groups of employees impacting the quality level in the kitchen
- Focus on waste management, related to product throughout the whole production
- Participate in menu presentation, where new menus are produced and presented to the customer.
- Check new menus and rotations, before implementation
- Check in Winrest and data sheets in close coordination with Menu Developer
- Ensure high level of quality and cleanliness according to service level agreements and local HACCP regulations
- Ensure all CCP’s (Critical Control Point) are captured and registered. Storing, cooking and cooling
- Control cooking processes in Hot fill and sous vide production
- Produce and execute chef table (show case and check the food, together with customer and commercial team) if executive chef is absent.
- Plan and execute “Top Table” (daily control of produced food, with signoff)
- Ensure a smooth cooperation with all other departments in the unit
Education
- Associate Degree or bachelor's degree in the Culinary Arts or a related field (formal culinary education) required
- Management and leadership education is an advantage
Work Experience
- Experienced in managing employees in a production setup
- Minimum 2-3 years as sous Chef required
- Preferably in-flight or related catering experience
- Culinary experience from 4* or 5* hotels and/or high-level restaurants, is an advantage
Skills & Knowledge
- Good interpersonal and communication skills
- Understanding of large-scale production and assembly
- Highly experienced with QA (Quality assurance) and hygiene processes in a production kitchen
- Culinary understanding
- PC user - comfortable using Microsoft Office
- Excellent oral and written communication skills in Danish and English language
Competencies to be successful in the position
- Thinking: Information search and analysis and problem-solving skills
- Engaging: Understanding others, team leadership and people development
- Inspiring: Influencing and building relationships, motivating, inspiring, and communicating effectively
- Achieving: Delivering business results under pressure, championing performance improvement and customer focus
INFORMATIONER OM STILLINGEN:
- Arbejdspladsen ligger i:
Dragør Kommune
-Virksomheden tilbyder:
Fastansættelse: fuldtid
-Arbejdsgiver:
NEWREST DENMARK A/S, Kompasrosevej, 2791 Dragør
-Ansøgning:
Ansøgningsfrist: 09-02-2024; - ansøgningsfristen er overskredet
Se mere her: https://job.jobnet.dk/CV/FindWork/Details/5959610
