This role partners closely with the Executive Chef to deliver exceptional daily food production at our Customer Service Center (CSC), ensuring every dish meets company standards, menu specifications, and customer expectations. Acting as the Chef’s right hand, the incumbent also takes full leadership of operations in the Executive Chef’s absence, keeping the kitchen running smoothly and standards consistently high

• Supports all food production activities in the Hot & Cold Kitchen in responsible CSC which include but not limited to the following.
• Identifying deviations in inventories and production, initiates countermeasures if necessary
• Supports the controls and adjust of production plans, estimates consumption of food and equipment required to execute the daily production.
• Ensures compliance of recipe specifications and conducts sense-checks (Gold Standards)
• Participates in the development of food products and menus as needed.
• Must be aware of content in catering manuals; updates and distributes them within responsible CSC 
• Supports the cost controlling of the budget, personnel and material costs
• Participates in menu presentations internal and external
• The coordination and controls countermeasures in the production in case of customer complaints
• Helps to develop and support existing training strategy and training plans for kitchen staff in responsible CSC
• Represents kitchen and kitchen staff in front of external stakeholders
• Actively researches and incorporates industry innovations and emerging food trends, ensuring continuous alignment and collaboration with Design Chefs.
• Participates in spaneting activities as needed
• Ensures quality of goods received
• Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
• Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC 
• Ensure that the area of responsibility is properly organized, staffed and directed
• Guide, motivate and develop the subordinate employees within the Human Resources Policy
• Make the companys values and management principles live in the department(s)
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing
   

• Five years of experience in commercial cooking.
• Apprenticeship or Graduation from an accredited culinary school
•  Additional certifications (e.g. diet chef, industrial chef, design chef,) or equivalent professional experience preferred
• Certification with the American Culinary Federation a plus
• Knowledge of food and hygiene regulations (example: HACCP)
• Good communication and organizational skills
• Service orientation
• Good knowledge of Microsoft Office and Windows-based computer applications 
   

LSGNS