Regional Executive Chef - Middle East & Africa (MEA)

About the job

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.

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.

Join our family today.

Together, we make travel better.

JOB SCOPE

• In Plaza Premium Group, you will work with colleagues from all parts of the world for a truly global experience. To be a part of the #PPGFamily, you do not need to be from this industry, but you do need to be passionate.
• As the global leader in airport hospitality, we have revolutionized the airport experience to meet travelers’ needs, before they have even arrived. Our multiple award-winning, integrated, 360° airport services are a guiding light for those seeking to simplify, empower their journey, and enrich their airport experience.
• The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Supporting new opening/renovations in your regions

This role requires some travel - you will support culinary accounts in Middle East and Africa

JOB RESPONSIBILITIES

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 our job, company and industry

What we ask of you:

• Bring passion for 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

Role in a nutshell

This individual oversees the regional culinary program through a combination of food expertise, innovation, operational excellence and savvy business tactics to give maximum satisfaction to guests at maximum profitability to the Group.

Operating

• Manage all aspects of the kitchen including pre-opening planning and post opening operations including but not limited to budgeting, forecasting, capex resource planning, labour management as well as waste management.
• Create recipes and menus in line with sustainable initiatives.
• Leads by example in the kitchen with a view to developing team members with on the job and off the job training.
• Develops a culture of development and engagement with all team members including a culture of innovation from culinary offerings to sustainable use of equipment.
• Leads with a continuous improvement mindset to drive quality, development and returns.
• Execute in ensuring business performance against company operating standards including guest satisfaction, employee engagement and external stakeholder engagement.
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements
• Demonstrates a complete understanding of daily menu items and make sure Chef’s in your region can explain them to customers accurately
• Works with HQ and regional culinary leadership in planning, implementing, and supporting new concepts and activations.
• Participate in preparation of RFP and presentations including subsequent RFP needs.
• Ability to formulate and design large operations of Culinary in Lounges and Central Kitchens
• Lead the Regional Culinary Council consisting of culinary leadership
• Conduct regular and ongoing review of the performance indexes on both a group trend and individual business unit basis.
• Establish and enforce the Company food safety programs and conduct inspection and audit as required.
• Provide on-site operations support, evaluation and troubleshooting for operating facilities
• Establish location/market/region programming and action plans as required.
• Work in partnership with the Global Director Culinary and other operational departments as needed.
• Follow policies and procedures, operating manuals and menu matrix and offer recommendations for enhancement for both HQ and business units.
• Innovation and Technology
• Participate in on-site and off-site events and trade shows.

People

• Establish essential training and work with regional and HQ divisions and field business units for implementation
• Work with all divisions in organizing and conducting people development activities
• Work with owners and all divisions in creating and achieving the win win working and people relationship for both companies and colleagues
• Work with all parties in helping the individual development and any personnel actions required.
• Assess and make recommendations on the people movement

Effectiveness and Efficiency

• Study the present regional culinary operations and come up with plans in the overall improvement of the efficiency including and not limited to Central Kitchen, procurement procedures and logistics arrangement.
• Work all divisions in achieving the best financial results in the field of marketing, sales, new business development, business enhancement and operations effectiveness and efficiency.
• Make recommendations on productivity, organization structure and set up of the outlets considering changing customers’ needs, equipment and new technology.

Analyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices.

JOB REQUIREMENTS

The ideal candidate will have the ability to work in a diversified, agile, fast-paced and collaborative environment, together with:

• Over 5 years of experience managing the international kitchen operations of multi-brand and/or multi-unit restaurants and production kitchens.
• Regional experience is required.
• Hotel background is required. Airport and Airline culinary experience is an added plus
• Strong understanding of culinary operations, food production and products from Middle East – Western - African / Asian markets.
• Ability to plan kitchen equipment and working with Project and Kitchen planners from internal and external sources.
• Ability to maximum cooking techniques with the use of selected Kitchen equipment to meet menu demands in a confined or where space is limited.
• Excellent understanding of various cuisine is desirable
• Sound business acumen and presentation skills in English.
• Proven track record developing and operating kitchens with tight budget restraints.
• Creative with the ability to think out of the box
• Excellent computer skills with proficiency in Excel and PowerPoint.