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Executive Chef Culinary Innovation

  • TBC
  • Ashford, Surrey
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About the company:

Gategroup is the leading independent global provider of products, services and solutions related to a passenger’s on-board experience. We specialize in catering and hospitality, provisioning and logistics; and on-board products and services to companies that serve people on the move.  

Our portfolio is designed to meet the fast-changing needs of our customers around the world. We do this by offering end-to-end solutions through our group of companies. While each company addresses a specific market need, together they can also operate in an integrated way to provide a ‘one-stop-shop’ for our customers.

Job Summary: 

As the Executive Chef – Culinary Innovation, you will have overall responsibility for all culinary innovation projects. In this role, you will manage all all partnerships with clients to ensure highest quality delivery is achieved. Working seamlessly with the Executive Chef for Culinary Excellence – Western Europe and the Menu Development teams, you will engage customers with the execution of new and innovative menus and products.

Main Duties and Responsibilities: 

Deliver customer expectations, business objectives and targets to optimise Company resources.

Ensures close collaboration with menu development teams to deliver customer expectations and Account Manager to secure the product overall profitability, maximizing revenues and new business opportunities with the customer.

Actively engage with the customer and understands their needs and requirements.

To establish and meet internal customer requirements

Analysis of performance information, identify issues and solutions and report on progress as required (daily, weekly, and monthly).

To actively look for, put in place innovations and support continuous improvement efficiencies within own department and across the business.

Oversees internal quality assurance checks versus approved specification/recipes and immediately makes changes where necessary.

Actively involved in the unit kitchen during menu cycle change/start-ups.

Attendance at meetings with operational and production departments, related to customer issues/complaints and menu development.

Involvement with menu presentations, tenders and workshops in UK, as and when required.

To communicate, engage and develop team members to enable them to maximise their contribution to the department’s performance and create succession planning opportunities.

To optimise manpower, product and equipment levels, creating and maintaining the necessary conditions for a productive, efficient and well-functioning work environment.

Resolve operational issues in a cost effective, timely and sustainable manner.

Ensure full understanding and follow legislative requirements in line with International Food Safety, Health and Safety, Security and Environment controls

Leads and manages direct reports, including regular meetings and performance reviews in line with Gate Gourmet processes. 

Qualifications and Experience: 

Education: 

Culinary and/or catering/hospitality qualifications such as degree or diploma or similar (essential); 

Intermediate HACCP qualification or equivalent (desirable)

Management/Leadership qualification an advantage 

Work Experience: 

Extensive experience in managing a large-scale food manufacturing department

Qualified Chef including Global Food experience preferable with restaurant high end dining

Extensive knowledge and understanding of restaurant production techniques

Extensive knowledge of market trends and restaurant trends

Extensive experience in managing teams within the food industry

Experience of managing budgets, financial and performance targets 

Skills & Knowledge:

Lean Management Skills

Good oral and written communication skills in English 

Excellent presentation skills 

Intermediate IT skills

Financial Budgetary skills and demonstrable experience

  • Advertiser: Job Board
  • Posted on: 14/10/2021 07:56
  • Reference: 214894355