Executive Chef - UK (Catering Services) in England

About the Company

Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate.

Our promise to you:

• We will respect and value your background and perspectives
• We will work together with integrity
• We will share our incredible pride for job, company, and industry

What we ask of you:

• Bring passion to all that you do
• Listen, move fast and think innovatively
• Speak up, have ideas, and share them
• Believe in customer service, and treating every person with kindness

As industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world.

Who we are:

We were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn't just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience that is both accessible and quality. Almost 25 years later we now span four core business segments: airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts. In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances, and corporates around the world.

With the future of travel always insight, we created Smart Traveller, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better. Join our family today. Together, we'll make travel better.

JOB SCOPE

Lead Culinary strategy and operations for UK and ensure they are aligned with the Company’s overall mission, vision and values. Oversee the Culinary operations; develop and set Operation’s standards and procedures aligned with ISO 22000, OHSAS 18000 and 5S to ensure consistent and efficient delivery of standards – Food Quality, Food Safety and Commercially. To efficiently use the available data and derive strategy to achieve highest operational efficiency and desired guest experience meeting the requirements of Airport authorities and PPG.

Job Responsibilities

• Lead and coach Culinary team with Standard Recipes, Cooking Methods and Ingredients for Regular Menus, promotions and Festivals.
• To develop systems and procedures in Culinary for effortless implementation of recipes consistently, adhering to food safety norms.
• Production Planning - To strategize Production planning & Display as per revenue and sales trends, upgrading Menus & concepts time to time. Ensure the menu matrix is sound for the cyclic menu. Ensure there are provisions for wellness and special diets.
• Data Analysis - To analyze Consumption trends & Popularity Analysis Reports, evaluating their economic and logistic impact on Operations.
• Purchase - Guide SCM team and work closely to maximize Cost benefits & upgrading Brands of raw materials considering costs at all time. To review and improve procedures in conjunction with Purchase head for operational and commercial efficiency.
• People Hiring and development – To work closely with HR team and hire the most suitable resources available for culinary team. To identify and groom High performers and award them with suitable tasks.
• Training & Team Development, Growth and Retention Strategies.
• Health and Hygiene – To strive for the certifications with Ops and QA team – ISO 22000, OHSAS 18001, 5S, HALAL.
• To plan, design and execute as per new project requirements liaising with internal and external departments.
• Work closely with F & B management and team members to assure that food production consistently meet the highest standard of guests dining experience.
• Technology – Should have the zeal to embrace technology and implement in Culinary Operations.
• Commercial Mindset – the ability to crunch numbers is desirable.
• Assist in the development of collateral for Marketing purposes and assist in the overall Marketing Strategy with regard to F&B programming.
• To closely work with the local Management and Regional HQ and meet the expectations laid out by PPG.
• To Maintain Net Material Cost within budgetary Parameters and proactively monitor Gross Components to identify the problem areas.
• To strategize as per revenue and sales trends, upgrading Menus & concepts time to time.
• Guide SCM team and work closely to maximize Cost benefits and upgrading Brands of raw materials.
• Approve the requisition of products and other necessary food supplies.
• Control food and supplies wastage.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas and equipment through establishment of a regular cleaning and maintenance schedule.
• Ensure all kitchen staff are trained and aware of the safety, sanitation and accident prevention principles.
• Ensure all health and safety regulations are adhered to the Company’s and local Food and Environmental Hygiene Department’s requirement.
• Preparation of annual budget, project food cost, labor and other related cost.
• Provide training and professional development opportunities for all kitchen staff in order to maintain a professional workforce.
• To represent team and ensure good FSMS/ quality scores in internal audits, guest feedbacks and External audits.
• Ensure 100% compliance to daily CPR reporting of all units in UK.
• More than 15 years’ experience in F&B operations, preferably in Flight/Airport Catering, 5 star Hotels, Cruise, International Work experience preferred.
• Minimum 5 years of experience in Management roles.
• Multiple venue management is essential.
• Accountability and able to work independently.
• Excellent customer service, interpersonal and communication skills.
• Have the relevant vocational training council certificate with be given priority.
• Have the health supervisor or manager of health treatment certificate is preferred.