Menu Development Chef

2 days ago

Mascot New South Wales, Australia gategourmet Full time $90,000 - $120,000 per year

Gate Gourmet, a gategroup company, is the world's largest independent provider of catering and provisioning services for the airline industry. For the past 70 years, we have served over 250 carriers in more than 30 countries. Gate Gourmet combines culinary expertise with the highest standards of food safety and production to deliver delicious, healthy, and affordable meals to over 270 million travelers around the globe.

This role is responsible for providing culinary expertise in designing and presenting meals for customers across our variety of business portfolios in 6 sites across Australia and New Zealand. This role reports to the Executive Chef - Culinary Excellence.

Your key focus area include:

  • Ensures menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
  • Partnering with Production Chefs to align the practicality of producing menus in regard to equipment and labour.
  • Assist with culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
  • Meets culinary financial objectives by estimating requirements; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analysing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
  • Develops recipes and portion specifications as required in conjunction with the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
  • Periodically monitors food preparation by consulting with the Buyers, Sous Chefs, Cooks, and Team Leaders. Provide culinary leadership in areas of personal expertise and monitoring presentations.
  • Prepares menu and food preparation reports by collecting, analysing, and summarizing food, dining, and customer data and trends.

We are interested in speaking with individuals who possess:

  • Minimum years as a Chef is essential.
  • At least 2 - 5 years of experience in a Sous Chef role or above and/or menu design planning role.
  • Knowledge of medical dietary, allergens, calories, healthy dietary trends and religious dietary requirements.
  • Minimum of 1 - 3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
  • In-flight catering experience or experience in a high-volume food service environment is required.
  • Strong communication skills both verbal and written.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred.
  • Ability to train and develop others required.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Tertiary qualifications in the Culinary Arts or Culinary Field.

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