LSG Lufthansa Service Holding AG
Executive Chef
LSG Lufthansa Service Holding AG, San Jose, California, United States, 95199
Role Purpose Statement: The job incumbent is responsible for the food production in a Customer Service Center (CSC) in accordance with company standards, menu specifications, and customer requirements.Main Accountabilities
Food Production• Oversees all food production activities in responsible CSC• Responsible for deviations in inventories, initiates countermeasures if necessary• Controls and adjusts production plans, estimates consumption of food and equipment• Ensures compliance of recipe specifications and conducts sense-checks• Participates in the development of food products and menus• Must be aware of content in catering manuals; updates and distributes them within responsible CSC• Responsible for cost controlling of the budget, personnel and material costs• Participates in menu presentations• Coordinates and controls countermeasures in the production in case of customer complaints• Checks service schedules, assesses economic profitability and conducts sense-checks• Establishes training strategy and training plans for kitchen staff in responsible CSC• Represents kitchen and kitchen staff in front of external stakeholders• Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs• Ensures that the appropriate production technology is in place• Participates in marketing activitiesQuality• 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 CSCLeadership• 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 company''s 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
Knowledge, Skills and Experience
• Five to seven years of experience in commercial cooking, out of those at least two years in a management position required• Apprenticeship or Certification course from culinary school preferred• Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred• Knowledge of food and hygiene regulations (example: HACCP)• Financial understanding
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Food Production• Oversees all food production activities in responsible CSC• Responsible for deviations in inventories, initiates countermeasures if necessary• Controls and adjusts production plans, estimates consumption of food and equipment• Ensures compliance of recipe specifications and conducts sense-checks• Participates in the development of food products and menus• Must be aware of content in catering manuals; updates and distributes them within responsible CSC• Responsible for cost controlling of the budget, personnel and material costs• Participates in menu presentations• Coordinates and controls countermeasures in the production in case of customer complaints• Checks service schedules, assesses economic profitability and conducts sense-checks• Establishes training strategy and training plans for kitchen staff in responsible CSC• Represents kitchen and kitchen staff in front of external stakeholders• Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs• Ensures that the appropriate production technology is in place• Participates in marketing activitiesQuality• 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 CSCLeadership• 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 company''s 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
Knowledge, Skills and Experience
• Five to seven years of experience in commercial cooking, out of those at least two years in a management position required• Apprenticeship or Certification course from culinary school preferred• Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred• Knowledge of food and hygiene regulations (example: HACCP)• Financial understanding
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