Monday, November 2, 2015

Sous Chef

With origins in Group Catair in 1996, and founded in Toulouse (France), Newrest is the only major catering company active in all catering and related hospitality segments including airline catering, buy-on-board, duty-free on board, rail catering, concession retail, contract catering, health care, education, remote site and support services.
With 2012 revenues under management of almost 1 Billion Euros and more than 23’000 employees world-wide in 46 countries, Newrest is also the second largest ‘independent’ airline caterer world-wide. Newrest Zambia Limited produces around 1,500 meals per day for international airlines and lounges.
Newrest Zambia Limited is recruiting a Zambian Sous Chef in its inflight unit situated at KKI airport, Lusaka, Zambia.
Main tasks:
  • Ensure on-time meals delivery and complying with specifications as menu of the day, presentation and food safety.
  • Follow the Newrest QHSE standards, processes and policies to meet clients’ requirements.
  • Keep a tight control of your daily cost, cost per meal and stocks.
  • Manage, train and develop the local team.
  • Assist your Executive Chef in menu planning activities, Food presentation and follow the production Schedule.
  • Supervise the Kitchen in the absence of the Executive Chef.
  • Must oversee the cleanliness of the kitchen premises (drains and dustbins)
Requirements:
  • At least 1 years in kitchen experience in similar position at local or at an international level.
  • Must poses cook trade certification.
  • QHSE awareness and focus.
Personality:
  • Excellent communication skills, team leader, hands-on, client focused.
  • Ability to work under pressure.
Conditions:
  • English fluent, the knowledge of another language will be a plus according to the job location.
  • Proficient in computer program (excel, word, email)
Remuneration :
  • Based on experience
How to Apply:
Please send your CV and application letter to : Krishna Moorthy : k.moorthy@newrest.eu, Clara Chishimba : hr.zm@newrest.eu
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)