Facilities & Utilities Manager

Sanitation Assistant Manager

Halal Executive Chef

Executive Chef, Operations

Responsibilities: <ul><li>Lead KWS RM COE and own equipment criticality element as part of the facilities and utilities operation.</li><li>Lead Facilities &amp; Utilities team insourcing maintenance strategy with a strong technical development plan</li><li>Delivery highest level of facilities and utilities machine reliability with the optimum level of preventive, corrective &amp; condition-based base maintenance strategic formulation and implementation.</li><li>Lead and implement integrated facilities management for factory-wide facilities management/maintenance. This includes the hard and soft service of the facilities management.&nbsp;</li><li>Key member and element owner of Technical COE on FUS and drive all global FUS programs.</li><li>Key member of NRC COE to drive sustainability agenda through out the factory.</li><li>Develop good relationships with other regional factories and strive for cross-learning and implementation of best practices for plant performance and KWS.</li><li>Owns engineering facilities and utilities R&amp;M cost budgeting and end-to-end management and monitoring.&nbsp;</li><li>Conducts effective cost reduction initiatives in line with ZLA &amp; KIMMS projects.&nbsp;&nbsp;</li><li>Leads ongoing cross-functional teams to conduct analyses of plant savings opportunities, identify CAPEX investment opportunities, and make strategic investments to support growth and machine reliability.</li><li>Provide coaching, and guidance &amp; lead the team towards a high-performing team.</li><li>Leads the team as the expert point of contact for facilities and utilities for the whole plant and provides support accordingly.</li><li>Owns Technician Training and development systems in support of Technician Progression</li><li>Responsible for Site Daily Meeting Cadence with Tier 1-4 meetings and ensure they are healthy for results sustainability.</li><li>To guard standards and regulations on EHS, QFS, and other fundamentals by participating in and coaching during Leader Led Observations, Safety 7, Golden 6, and other EHS and QFS activities.&nbsp;</li><li>Always maintain a good level of documentation and evidence management to support all internal and external audits. (QFS, KWS, EHS, DOSH, FSSC, HACCP, HALAL, and Global programs on FUS)</li></ul> Requirements: <ul><li>Degree in Chemical/Mechanical/Electrical Engineering or related discipline with at least 10 years of working experience.</li><li>Sound practical knowledge of mechanical engineering (rotating equipment, fasteners, bearings, gearbox, valves, thermodynamics, material strength &amp; compatibility, etc.)</li><li>Sound technical knowledge of utilities &amp; facilities equipment working mechanism and working principle (compressed air, WWTP, HVAC, chiller, coiler, hoist, rapid door, building maintenance (roof, drain, floor, etc.), electrical power supply, water supply, gas supply, nitrogen gas supply, etc.)</li><li>Preferably having work experience in F&amp;B industries with experience in SAP system</li><li>Technical experience in the following systems:&nbsp;</li><li>Six Sigma DMAIC process and strong analytical knowledge to lead and resolve complex issues.</li><li>Strong knowledge and awareness of different types of leadership and hands-on experience.&nbsp;</li><li>Capable of formulating different types of strategies to increase reliability, effectiveness, and collaboration of facilities and utilities teams to drive results in a sustainable way</li><li>Numerical literacy of basic electrical engineering (motor power, electrical load, cable sizing) and process engineering (basic mathematics related to the physics of pressure, temperature, level, force, etc.)</li><li>Sound hands-on experience in facilities &amp; utilities maintenance strategy formulation and conducting insourcing maintenance.&nbsp;</li><li>Exposed and have hands-on experience with pillar approached performance management (KWS), CI tools, analysis tools, sound problem-solving skills, and coaching skills.</li><li>Six Sigma Green Belt project implementation experience &amp; CAPEX project management will be an added advantage</li></ul>

Role Description: <ul><li>To verify and monitor plant sanitation and hygiene requirements.</li><li>Ensure all food safety and quality-related documentation is up-to-date.</li><li>Monitor GMP and sanitation hygiene standards within the manufacturing plant.</li><li>Lead the HACCP team and oversee development and updates for both existing and new product lines.</li></ul> Responsibilities:&nbsp; Plant Hygiene &amp; Sanitation Compliance: <ul><li>Ensure compliance with MSS and SSOP standards and train operating staff accordingly.</li><li>Conduct cleaning verification inspections and drive hygiene and sanitation standards across the plant.</li><li>Execute daily sanitation, Safety &amp; Hygiene (S&amp;H), Golden Gemba audits, and ensure timely closure of findings. Quality Systems &amp; Documentation</li><li>Create, maintain, and review all Food Safety and Quality records and documentation.</li><li>Enter and manage relevant data within internal quality systems/software. HACCP &amp; Pest Management</li><li>Lead HACCP team activities including plan development, implementation, and periodic review.</li><li>Oversee factory-wide pest control operations: analyze trends, conduct audits, and troubleshoot issues.</li></ul> Requirements: Experience: <ul><li>3–5 years in the quality function within the food industry</li><li>Hands-on experience with:</li><li>HACCP</li><li>BRC or equivalent Quality Management Systems</li><li>Plant sanitation compliance and control practices</li></ul>

Role Description:We’re looking for motivated, engaged people to help make everyone’s journeys better.Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.Responsibilities:Achieves 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; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Prepares administrative reports as required.Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.Maintains labor requirements, food costs, overtime, and all productivity requirements.Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.Ensures all products are cooked at required temperature according to airline and food safety specification, etc.Responsible for coaching, counseling and preparing corrective action for employees.Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.Requirements:Education:Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.Work Experience:Minimum 10 years of experience as a Chef required.Minimum of 4 years of experience as an Executive Chef required.Minimum of 1-3 years of 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 required.Halal: 5 years of experience required.ServSafe Certified preferred.

Role Description: <ul><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;</li></ul> Responsibilities: <ul><li>Achieves 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.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Qualifications Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Minimum 10 years of experience as a Chef required</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Ability to cook meals according to detailed specifications.</li><li>Ability to work in a fast paced, deadline driven environment.</li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.</li><li>Current or previous labor relations experience is a plus, but not required.</li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Ability to train others required.</li><li>Must have the ability to give negative and positive feedback to employees on a daily basis.</li><li>Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.</li><li>Strong organizational, analytical, communication and leadership skills required.</li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.</li><li>Experience with menu design a plus</li><li>Basic computer skills required. Working knowledge of Microsoft Office products preferred</li></ul> Technical Skills: (Certificates, Licenses and Registration) <ul><li>ServSafe Certified preferred.</li></ul> Language / Communication Skills: <ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual a plus.</li></ul>

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Facilities & Utilities Manager

Sanitation Assistant Manager

Halal Executive Chef

Executive Chef, Operations

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Facilities & Utilities Manager

Sanitation Assistant Manager

Halal Executive Chef

Executive Chef, Operations

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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