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Senior Culinary Team Leader

vor 2 Wochen

Genf, Genf, Schweiz TN Switzerland Vollzeit

About the Role

An exciting opportunity exists for a world-class culinary professional to lead our luxury food production team. As a Senior Culinary Team Leader, you will be responsible for overseeing the entire food production process with minimal supervision.

Key Responsibilities

  1. Lead a section assigned by Galley Management and oversee the production of high-quality dishes.
  2. Take full ownership as an independent, motivated professional.
  3. Accept assignment in any area of the galley, either hot or cold section.
  4. Possess excellent food knowledge and a full understanding of culinary terms.
  5. Read, understand, follow, and prepare company recipes.
  6. Maintain quality and consistency in taste according to instructions provided by the corporate office.
  7. Able to work in any section of the kitchen.
  8. Coordinate and supervise all personnel assigned to the section.
  9. Review recipes on a daily basis.
  10. Provide food samples, random food tastings, and show plates when requested by a direct supervisor.
  11. Prepare daily electronic food requisitions as needed.
  12. Countercheck deliveries for accuracy.
  13. Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.
  14. Maintain and ensure that Public Health regulations are followed at all times.
  15. Ensure that HACCP procedures are applied at all times and followed accordingly.
  16. Ensure that the assigned area of responsibility is ready for announced or unannounced inspection.
  17. Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.
  18. Conduct workstation spot checks to ensure items are correctly cleaned and stored.
  19. Possess familiarity with the galley layout in terms of safety and security.
  20. Ensure that all safety procedures are followed.
  21. Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and prepare for future advancement.
  22. Attend early stand-by in the galley for USPH purposes.
  23. Assist the Procurement team with storing operations and quality control.