Mission

Newrest is recruiting a Head Chef

Are you passionate about cooking and looking for a new challenge in a dynamic environment? Newrest, a world leader in airline catering, offers you a unique opportunity to be part of a team where humility, simplicity, efficiency and a sense of responsibility are at the heart of our values.

Missions:

Prepare, package and plate the dishes according to the specifications of each menu;
Verify the conformity and quality of cold services;
Record the cooking, cooling and defrosting temperatures;
Guarantee the quality of the product (presentation, freshness, taste, etc.);
Supervise and organize staff activities;
Develop the work schedule;
Establish the monthly theoretical figures;
Monthly and weekly planning according to the theories;
Train and integrate new employees;
Ensure that timesheets are properly completed by staff;
Estimate the daily needs of your team in terms of products, materials or equipment;
To control losses and reserves as accurately as possible (discarded items log);
Monitoring of production timelines;
Check the conformity of services (technical data sheets / products / weights ...);
Complete the various HACCP documents; and
Always follow good hygiene and manufacturing practices and ensure that members of your department respect them and report any deviation to your immediate supervisor or the Quality Manager.

----------------------------------------------------------------------------------------------------------------------Newrest is recruiting a Chef

Are you passionate about cooking and looking for a new challenge in a dynamic environment? Newrest, the world leader in air catering, offers you a unique opportunity to be part of a team where humility, simplicity, efficiency, and a sense of responsibility are at the core of our values.

Responsibilities:

Prepare, assemble, and plate dishes in accordance with the specification sheets for each menu;
Verify the compliance and quality of cold meal preparations;
Record cooking, cooling, and thawing temperatures;
Ensure product quality (presentation, freshness, taste, etc.);
Supervise and organize staff activities;
Prepare the work schedule;
Prepare the monthly theoretical staffing requirements;
Prepare the monthly and weekly schedule based on the theoretical staffing requirements;
Train and onboard new employees;
Ensure that employees' timesheets are properly completed;
Estimate the daily needs of the team in terms of products, materials, or equipment;
Control losses and reserves as accurately as possible (waste log);
Monitor production timings;
Verify the compliance of the services provided (technical sheets / products / portion sizes...);
Complete the various HACCP documents; and
At all times, apply good hygiene and manufacturing practices, ensure that the members of the department comply with them, and report any deviation to the immediate supervisor or the Quality Manager.

Profile

SKILLS :

Academic training in cooking, culinary arts, kitchen management or a related field.
Minimum 3 years of experience as a head chef or in an equivalent position within a commercial kitchen, in the institutional catering, airline catering or food service sectors.
Fluency in French and English, both spoken and written, in order to monitor operational changes and flight instructions communicated by partner airlines.
Experience in team supervision, production planning, and quality control

Responsibilities