National Executive Chef at NewRest Group

NewRest Group - With origins in Group Catair in 1996, and founded by its Co-CEO’s Olivier Sadran and Jonathan Stent-Torriani in Toulouse (France), Newrest is today a global leader in multi-sector catering. With 2014 revenues under management of almost 1,386.6 Billion Euros and more than 28,000 employees worldwide, Newrest is present in 49 countries.

Newrest is the only major catering company active in all catering and related hospitality segments including airline catering, buy-on-board, duty-free on board, rail catering, concession retail, contract catering, remote site and support services. Newrest is committed to constant improvement and innovation for its clients, the progress of its employees and managers, a sustainable and durable development of the company, respecting social and environmental values in all of its activities.

We are recruiting to fill the position below:

Job Title: National Executive Chef

Location: Lagos 
Employment Type: Full-time

Responsibilities
Tender preparation:

• Analysis of client scope.
• Proposition of menu.
• Recipes building.
• Part of the team generating costing.
• To assess project and resource requirements.

Tender presentation:

• Lead the presentation project (scope / timeline / budget).
• Part of the team doing the presentation.
• Closing the presentation process / adjust recipes / final costing.

Cycle preparation:

• Menu recommendation in with client scope and current production optimisation.
• Review cycle documentation (specs / menu grid).
• Adjust products with supply chain based on availability and other elements Adjust yields.
• Carry out training of hot and cold kitchen to the team on critical elements of the Cycles.
• Sign off product specification for Procurement team especially on high cost and high yield items.

Quality control:

• Carry out quality checks as per schedule for client and internal.
• Conduct meal tastings as per schedule published and document the result to identify areas of challenge to follow up for improvement..

General:

• Assist to put in place an effective Production plan.
• Assist to ensure that the Production Plan is operated on the principle of.
• To ensure that the Management and Supervisory team underneath you, adhere to the Production Plan.
• To ensure thatthe utmost care is taken during preparation of food, taking into account, taste,quality, garnishing, attention to detail and presentation.
• To ensure availability and full processes for Client presentations.
• To ensure that each department adheres to the daily box times.
• To ensure that the rosters are done quarterly in advance, further ensure accuracy of the rosters, taking into account the required heads per department.
• To effectively plan and organize production schedules.
• To oversee production processes.
• To be actively involved with the Procurement Department to ensure correct products are purchased and issued.
• To plan and organize the repair and routine maintenance of production equipment.
• Ensure that each kitchen under your control has the correct head count Requirement
• Ensure accurate rostering of staff in the different kitchen.
• Prepare and maintain production reports.
• You must have a significant input in food cost reduction and wastages.
• To ensure that all equipment and materials are not left in dangerous state.
• Any other reasonabletask that may be required by management

Qualifications

• Grade 12
• Relevant Qualifications as an Executive Chef
• B Degree / Diploma and Productivity Management

Experience:

• 5 Years’ Experience

Skills:

• Organization & Efficiency
• Leadership
• Problem Solving
• Communication
• Production Planning
• Manufacture & Materials Requirements Planning Skills

Competencies:

• Ability to communicate and delegate with the team under your supervision,
• Ability to meet deadlines & Box Times

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online