Job Summary:
Reporting to the Regional Executive Chef, the Executive Chef Menu development will be responsible for culinary innovation and excellence within the Netherlands. To this end, the incumbent will be responsible for ideation, innovation, developing, implementing, and overseeing culinary initiatives, including process standardization, purchasing compliance, initiative adherence, and product quality and consistency. The incumbent will also be accountable for effective client engagement, concept ideation, and delivery and will be expected to demonstrate a strong aptitude for innovation, including new product and concept development, through effective planning, direction, control, and resource management.
Main Duties and Responsibilities

• Deliver customer expectations, business objectives, and targets to optimize company resources.
• Work within company and client demands and timelines.
• Collaborate closely with menu development teams and account managers to meet customer expectations, maximize revenues, and identify new business opportunities.
• Actively engage with the customer, understand their needs, and establish and meet internal customer requirements.
• Analyze performance information, identify issues, propose solutions, and report on progress.
• Implement innovations and support continuous improvement within the department and across the business.
• Oversee internal quality assurance checks and make immediate changes as necessary.
• Participate in menu cycle changes/start-ups.
• Attend meetings related to customer issues/complaints and menu development.
• Contribute to leading and supporting menu presentations, tenders, and workshops in the Netherlands and globally, as required.
• Communicate, engage, and develop team members.
• Optimize manpower, product, and equipment levels for efficiency.
• Resolve operational issues promptly and cost-effectively.
• Ensure compliance with legislative requirements, including Food Safety, Health and Safety, Security, and Environmental controls.
• Manage related administrative work efficiently.
• Provide regular customer and team reports as required by the Regional Executive chef Northwest Europe.
• Lead and manage direct reports, including performance reviews.
• Setting objectives for the team, with regular follow-ups to make sure agreed targets are met and delivered upon. This will include for yourself where objectives will be set by the regional exec chef for Northwest Europe with regular follow-ups to make sure agreed targets are met and delivered upon.
• Adheres to Gate Gourmets company policies and procedures.

Culinary Innovation:

• Develop strategic plans for promotions and building the product pipeline.
• Create recipes and portion specifications by understanding consumer tastes and nutritional needs.
• Generate menu and food preparation reports based on data and trends.
• Enhance menu quality and consistency.
• Identify and source new food and menu concepts to shape the product portfolio.

Standardization & Best Practices:

• Ensure culinary compliance and standardization within regional flight kitchens.
• Leads the development of standardized recipes and visual reference plating guides; incorporates health choice options and supports catering programs.
• Assists as required to ensure meal cycles are communicated in a timely and accurate manner; Monitors product yields to ensure maximum usage.
• Monitor food preparation for maximum usage.

Professional Development:

• Designs and updates culinary training for Gate Gourmet management and employees. Monitors and determines the type of culinary training along with the quality and food safety standards of customers within Netherlands Gate Gourmet facilities.
• Maintains professional and technical knowledge by attending educational workshops, reviewing professional publications, etc.
• Train employees in culinary terminology and techniques.

Operational Partnership:

• Assist in designing and organizing menu presentations.
• Contributes information and analysis for strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change.
• Monitor food preparation and collaborate with relevant teams.

Leadership:

• Lead culinary development, deployment, and strategy within the Netherlands.
• Contribute to major projects, promotions, and new menu items that enhance the Gate Gourmet brand in the Netherlands.
• Meets culinary financial objectives by estimating requirements; designing menus, anticipating and evaluating responses to menu presentations, analyzing variances, initiating corrective actions, evaluating time-saving production techniques, training others in specialty techniques.
• Monitor and develop talent for menu development.
• Plans, co-ordinates, directs and monitors the effectiveness of all culinary innovation success in the Netherlands.

Additional

• Ability to work in a fast-paced environmen
• Must have strong and effective leadership skills. Ability to train and develop others as required.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational and analytical skills.
• Must be an effective communicator and coach.

Education:

• Certification/Degree/Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition or the Culinary Arts
• Completed vocational training in culinary and related hygiene course.
• Management/Leadership & Sustainability & Corporate responsibility qualification an advantage.

Work Experience:

• Minimum 7-10 years as a Chef or Executive Chef.
• Additional 2-5 years of experience in a menu design/planning role.
• In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset.
• Extensive experience in managing a large-scale food manufacturing department.
• Qualified Chef including Global Food experience preferable with in-flight catering.
• Extensive experience in managing teams within the food industry.
• Experience of managing budgets, financial and performance targets.

Technical Skills: (Certification, Licenses and Registration)

• Professional culinary designations.
• Serv Safe certification required (or Ability to obtain Serv Safe Certification).
• Completed training as a chef or extensive experience of managing production teams.
• Understanding of large-scale production and assembly essential.
• Lean Management Skills.
• High command of written and spoken English.
• Good interpersonal skills.
• Good communication skills.
• Excellent Leadership Skills.
• Innovative and proactive Thinker.
• Customer Focused.
• Demonstrable experience of managing through KPI’s.
• Excellent presentation skills.
• Intermediate IT skills.
• Financial Budgetary skills and demonstrable experience.

If you are interested in this position, please feel free to apply by clicking on the button or send your application through work@gategroup.com
Soort dienstverband: Fulltime
Salaris: €5.000,00 - €6.000,00 per maand
Aanvullende vergoedingen:

• Vakantiegeld

Arbeidsvoorwaarden:

• Kosteloos parkeren
• Pensioen
• Reiskostenvergoeding
• Winstdeling

Werkschema:

• ma-vr

Screeningsvragen:

• How many years of experience do you have as a chef?
• How many years of experience do you have with menu designing?

Werklocatie: Fysiek