Culinary Operations Chef

Newrest; Lisboa; Presencial; EUR 70 000 - 95 000; Tempo integral

Resumo da oferta

Newrest Portugal is seeking an Executive Chef to lead culinary operations across LIS, FAO and OPO units. The role focuses on coordinating culinary activities, developing menus and culinary concepts, and ensuring consistent quality and profitability across all units.

The candidate will manage kitchen teams, uphold food safety standards and build strong partnerships with customers and suppliers. A path toward broader culinary strategy within the group is envisioned.

Responsabilidades

• Coordinate and oversee culinary operations across LIS, FAO and OPO units to ensure consistency and quality.
• Develop and present menus and culinary concepts to customers with the Commercial Manager during tenders.
• Establish and maintain standardized recipes, prep sheets, and product specifications in Winrest.
• Lead and develop kitchen teams across units, sharing best practices.
• Maintain high standards of kitchen organization, hygiene, and food safety.
• Monitor KPIs on customer satisfaction and drive service improvements.
• Act as main culinary liaison with customers to build strong partnerships.
• Support food cost control, waste reduction, and supplier negotiations.
• Advance local production and CSR alignment with group objectives.
• Collaborate with Operations, Commercial and other departments for alignment.
• Implement strategic actions from the Group and General Manager.
• Ensure a consistent culinary identity while adapting menus per operation.

Descrição da oferta de emprego

JOB DESCRIPTION & KEYRESPONSABILITIES:

• Report to the General Manager for Portugal.
• The scope of responsibility covers NewrestPortugal including: LIS, FAO and OPO units.
• Coordinate and oversee culinary operations acrossall three catering units, ensuring consistency, quality and efficiencywhile respecting the specific requirements of each operation.
• Develop and present menus and gastronomicconcepts to customers, working closely with the Commercial Manager duringtenders and customer proposals.
• Develop and implement menus according to customerrequirements, while contributing to their continuous improvement and tooverall customer satisfaction.
• Establish, implement and maintain standardizedrecipes, technical preparation sheets and product specifications withinWinrest, including photographs, weights and item details.
• Establish and monitor culinary, quality andpresentation standards across all units.
• Conduct periodic quality and operational checksacross all units, with particular focus on the LIS unit, and implementcorrective actions where required.
• Monitor KPIs related to customer satisfaction andtake proactive measures to improve performance and service levels.
• Act as a key point of contact in the culinaryrelationship with customers, supporting strong and lasting partnerships.
• Contribute to food cost, waste reduction andoverall kitchen profitability, including negotiations with suppliers andthe achievement of applicable volume or rebate discounts.
• Support the transition towards purchasing with agreater focus on local production and social and environmentalresponsibility, in line with the Group's CSR objectives and indicators.
• Lead, support and develop kitchen teams across differentunits, actively contributing to training, knowledge sharing and theimplementation of best practices.
• Promote high standards of kitchen organization,hygiene, food safety and operational procedures across all units.
• Identify opportunities for improvement andimplement solutions that enhance culinary quality, operational efficiencyand consistency.
• Work closely with Operations Management,Commercial and other relevant departments to ensure effective coordinationand alignment across the business.
• Implement the strategic actions defined by theGroup and communicated by the General Manager, ensuring alignment with theagreed objectives and performance targets.
• Ensure a consistent culinary identity across allunits, while adapting menus, processes and practices to the specific needsof each operation.

These responsibilities must be carriedout in full compliance with Group standards, policies and directives, underlinedby the principles of commitment, responsibility, ethics, transparency andintegrity.

This job description is not exhaustiveand may be subject to change according to the needs of the business.

ROLE DEVELOPMENT

This is a cross-functionalcoordination and leadership position, combining a strong operational componentwith significant room for professional development and growth within theorganisation.

Our intention is for this role toprogressively take on greater responsibility for the company's culinarystrategy and operations as processes, teams and results become consolidated.

In this respect, we see this positionas an important step in a professional development path, with the potential toprogress into an Executive Chef position, subject to the achievement of agreedobjectives and the demonstration of the required skills and leadershipcapabilities.

INITIAL OBJECTIVES

During the initial phase, particularfocus will be placed on:

• Establishingconsistent procedures and standards across the three units;
• Ensuringconsistency in the quality of our culinary offering;
• Improvingthe organisation and productivity of the kitchen teams;
• Implementingand monitoring standardised recipes, technical sheets and food costs;
• Structuringproduction and quality-control processes;
• Contributingto the development and evolution of our gastronomic offering;
• Building akitchen culture based on quality, organisation, accountability andcontinuous improvement.