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Blog Company / Partner FeedThePlanet FeedThePlanet - Blog News Press Releases

Electrolux Professional acts for food support and sustainable cooking together with the Electrolux Food Foundation

SWEDEN, 26th of February 2021 – Electrolux Professional is proud to announce the support of the Electrolux Food Foundation, an independent, non-profit organization that supports initiatives to inspire more sustainable food choices among professionals and consumers, and to support people in need in the communities around us.

See original press release here.

Since food is a major battleground in the fight against climate change, the foundation’s focus is well aligned with the Electrolux Professional commitment to contribute to change through its Sustainability Commitment, that supports the UN Agenda 2030 and Sustainable Development Goals.

Niklas Lindsköld, Head of Sustainability at Electrolux Professional “Our support to the Electrolux Food Foundation is a natural step for our sustainability commitment. With our community of dedicated, professional chefs around the world, along with the involvement from the Worldchefs organization, we are uniquely positioned to support the initiatives and important messaging about the need for healthy food and sustainable cooking.”

The Electrolux Food Foundation was established in 2016 focusing on supporting activities on food and related sustainability issues. The foundation brings employee initiatives to life by supporting them with funding and resources. In 2020 the foundation donated more than 800,000 meals around the world.

“We are delighted that Electrolux Professional has decided to join up with us and support the Food Foundation. Our partners give us an edge and help us to be a force for good,” says Ingrid Mellstig, Head of Electrolux Food Foundation.

The purpose is to inspire sustainable eating and cooking habits among consumers and professionals, and to support people in need through education and emergency relief efforts. The foundation supports the United Nations Sustainable Development Goals for Responsible Consumption and Production (#12) and Global Partnership for Sustainable Development (#17).

Find out more in our web site: www.electroluxprofessional.com/corporate/electrolux-food-foundation/

Media contact Jacob Broberg, Senior Vice President Investor Relations and Communications +46 70 190 00 33

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FeedThePlanet

Chefs’ Pledge: Chefs Together, Can Change the World

The UN Food Systems Summit will be convened in September 2021. As agents of change, and to drive action to change our food systems, chefs must come together in one collective, connected voice. In partnership with Worldchefs, The Chefs’ Manifesto network is taking a leading role to further focus and narrow the SDG roadmap for chefs, as well as bridging and connecting across chef networks. This has been motivated by the upcoming UN Food Systems Summit, and the urgent need to generate actions to be able to achieve the SDGs by 2030.

What is the Chefs’ Pledge?

In partnership with Worldchefs, The Chefs’ Manifesto has compiled a survey to learn what chefs perceive to be the top practical actions that will enact change during the Decade of Action, to ensure Good Food For All. From the results of this survey, the Chefs’ Manifesto will facilitate a Chefs’ Pledge, to which chefs will be asked to commit, thereby creating collective momentum to rally greater attention and engagement of food systems champions as agents of change.

What is the purpose of the Chefs’ Pledge?

The purpose of the Chefs’ Pledge is to encourage chefs to be at the forefront of conversations and actions on changing food systems. This year, the UN Secretary-General is convening a UN Food Systems Summit to launch bold new actions to transform the way the world produces and consumes food, delivering progress on all 17 Sustainable Development Goals (SDGs). As such, the Chefs’ Manifesto is taking a leading role to further focus the SDG roadmap for chefs. Several dialogues will be held in the coming months, to further discuss the role of chefs in changing food systems for the better.

UN Chief on Decade of Action for the Sustainable Development Goals

Who can join the Chefs’ Pledge?

Any chefs or cooks who are working in the food industry.

How do I get involved?

Fill out the survey and get connected!

Can I facilitate conducting a survey in a language other than English?

Yes! We encourage all chefs and cooks everywhere, to be involved. If you would like to conduct a survey in a language other than English, please follow the steps below:

  1. Contact us to let us know your intent.
  2. Copy the survey as it is currently formatted, in English.
  3. Translate the survey into your chosen language (we use surveymonkey.com).
  4. Disseminate the survey to your networks, and encourage people to fill in the survey. Don’t forget to have a deadline!
  5. Once you have received all the completed surveys back, collate the information.
  6. Write a summary of your survey results.
  7. Translate the summary into English.
  8. Return the summary here.

Who is organising the Chefs’ Pledge?

The Chefs’ Pledge is facilitated by the Chefs’ Manifesto, in support of the United Nations Food Systems Summit, with the partnership of: the World Association of Chefs Societies, the Chef Ann FoundationChefs 4 The Planet, Le Cordon BleuSocial Gastronomy, the Good Food Fund China


The UN Food Systems Summit

The UN Food Systems Summit (UNFSS) will be convened by UN Secretary-General António Guterres in September 2021. The purpose is to shape global commitments and to raise global awareness of food systems, that they might be transformed in order to reduce diet-related diseases, resolve hunger, and restore planetary health. The Secretary-General is calling all citizens to collective action, so as to “radically change the way we produce, process, transport, market and consume food”. 

Building on global platforms and events, the UNFSS will aim to generate agreements and highlight collaborative actions. Initiatives locally, regionally, nationally and globally that support food systems transformation will be explored prior to the Summit occurring. Knowledge sourced from these initiatives will inform future recommendations from the Summit.

The UNFSS will follow these five Action Tracks:

1. Ensuring access to safe and nutritious food

2. Shifting to sustainable consumption patterns

3. Boosting nature-positive production

4. Advance equitable livelihoods and value distribution

5. Building resilience to vulnerabilities, shocks and stresses

Need more information?

Contact the Worldchefs team!

This article is originally published on Chefs’ Manifesto.

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Blog Company / Partner Country National News

Food Development Manager: Alshaya Group

Food Development Manager: Alshaya Group

Role Details

Purpose

  • The Master Baker enhances and develops existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.
  • Combine innovation, creative ideas and exceptional kitchen capabilities in developing products with commercial understanding of what will be profitable to the business and the customer / end customer.

Context

The MB operates within a manufacturing environment where continuous improvement and close contact with brands is essential to ensure successful growth and development in both sides.

The MB has the responsibility to:

  • Manage the development of products from idea generation to distribution in the market place;
  • Evaluate opportunities within the market and based on product portfolio to develop new concepts;
  • Oversee coordination of concept art and sample creation, securing approvals during the process and finalizing all products and packaging prior to launch.
  • Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc.;
  • Communicate with brands the different stages of product development and length of the process;
  • To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
  • Manage multiple projects within established timelines.

Key Outputs

Brands and People Management & Development

  • Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest of both sides;
  • Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines;
  • Ensure that Production Managers are informed on new brand’s standards, requirements, policies, and products characteristics;
  • Identify core training / competency requirements for production pre-launch;
  • Cascade trainings regarding necessary skills to perform at the highest possible standards;
  • Ensure trainings are executed and documented to guarantee a smooth product(s) launch.

Current Products Improvement

  • Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development;
  • Optimize production by analysing and identifying process conditions;
  • Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
  • Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
  • Ensure technical improvement when necessary;
  • Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
  • Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
  • Understand the control of costs and overhead expenditure in line with budgetary targets.

New Products Development

  • Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business;
  • Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies;
  • Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors;
  • Design, install and commission new production plant;
  • Provide solution for environmental and food safety considerations, especially in production line design;
  • Assess product feasibility at a manufacturing level;
  • Provide guidance in the delivery of any new project;
  • Write recipes and procedures for new products or reformulate current products;
  • Liaise with QA to ensure compliance with policies and safety procedures;
  • Ensure culinary execution is consistent with branding elements of each new product created;
  • Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
  • Ensure site holds the necessary equipment and structure for the development and production of goods;
  • Ensure the required approvals and documentation are obtained;
  • Develop and standardize operating procedures for kitchen operations across all brands;
  • Ensure project is feasible and meets the deadlines;
  • Oversee the launch of new products;
  • Assist in the post-launch analysis phase.

Continuous Improvement

  • Track effects of improvement projects and report on progress;
  • Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures;
  • Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development;
  • Ensure awareness of the competition;
  • Carry out ideation sessions to generate new concept products in line with brand.

Quality Management

  • Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
  • Monitor standards and specific brand requirement compliance;
  • Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions.
  • Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.

Health & Safety

  • Ensures all hazards have been assessed with completion of risk assessments;
  • Establish food processes for teams that are safe and that do not jeopardize quality of products;
  • Ensure all Health and Safety / Food Hygiene guidelines are adhered to.

Communication

  • Work Closely with the SBX Food team in taking briefs to launch.
  • Attend weekly NPD meeting and contribute with any adjustments or additional information needed
  • Review improvement project process weekly;
  • Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
  • Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
  • Effect a detailed shift handover with designated deputy in the case of absence.

Finance

  • Maintain clear records of each brands know-how by establishing the particular food offer and the best practice;
  • Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site.

Key Relationships

Reporting to Senior Food Development Manager.

Internal

Communicate effectively and confidently with:

  • Good In / Dispatch Team
  • Maintenance Team
  • Hygiene Team
  • QC Team
  • Site Management Team
  • Brand Ambassadors in Head Office

External

Maintain effective professional communication with:

  • Alshaya Brands
  • Suppliers and third party manufacturers
  • Agencies
  • Service providers and equipment contractors

Decision-making Authority

Responsible for functional budget, including :

  • Equipment
  • Any other budgeted figures to agreed amount
  • Can stop/change work activities which constitute a significant risk to safety of the person, environment, plant or product safety/quality, or if not complying with brand standards;
  • Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality;
  • Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget.

Decisions referred

  • Issues that would alter company practices or policies
  • Expenditure above agreed budget

Dimensions

Qualifications

Experience

Other Qualifications / Experience

Skills and Knowledge

Behaviour/ Competencies

To Apply

Interested applicants should send their notification of interest and CV to [email protected].


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News

WCWB Announces New Dates for Chefs Social Responsibility in Siem Reap Cambodia

WORLD CHEFS WITHOUT BORDERS ANNOUNCES NEW DATES FOR CHEFS SOCIAL RESPONSIBILITY IN SIEM REAP, CAMBODIA

PARIS February 8,  2021

World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.

Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.

Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”

President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”

WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.

FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman [email protected]

VISIT: https://www.worldchefswithoutborders.org

Categories
Country National News Press Releases Worldchefs Without Borders

WCWB ANNOUNCES NEW DATES FOR CHEFS SOCIAL RESPONSIBILITY IN SIEM REAP, CAMBODIA

                                                                                                                        


PARIS February 8,  2021

World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.

Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.

Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”

President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”

WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.

 

FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman [email protected] 

VISIT: https://www.worldchefswithoutborders.org



 

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Blog Company / Partner Country National News

Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute

Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute

Major Duties:

1. To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery, and Confectionery Food Preparation programs

2. To develop, review, update and monitor the training curriculum and syllabus of training programs to meet with the latest needs of the industry

3. To conduct training in Pastry, Bakery, and Confectionery Food Preparation related programs

4. To undertake administration, training, and operational related duties, including supervision of staff and management of resources

5. To oversee the operation of the training kitchens, coordinate special training events/functions and culinary competitions which form part of the Integrated Learning Experience of the training programs

6. To establish and maintain close contacts with the industry partners, professional bodies, and institutes both local and overseas

7. To support marketing and promotional activities of the culinary programs

8. To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance, and commissioning of plants and equipment of the section.

Requirements

1. A recognized degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies
2. At least 5 years’ international experience in the relevant industry and/or teaching
3. Preferably with:

  • qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent
  • knowledge and experience in trade test systems

4. Proven management and administrative experience at a senior level
5. Proficiency in written and spoken English
6. Proficiency in computer software applications
7. Ability to pass a trade test.

Notes:

(1) The post is in the rank of “Principal Instructor”.
(2) The appointable candidate shall assume duty in September 2021.
(3) Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
(4) The appointee may be required to perform duties outside normal office hours in designated places as assigned.
(5) In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.
(6) Those who have responded to this post in the past three months need not re-apply.

Application Procedure
A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong.  Please specify on the envelope the reference of the post being applied for.

Below please find the link for VTC-1 form. Kindly note that email application is not accepted.

https://www.vtc.edu.hk/uploads/files/Forms/Job%20Opportunities/VTC-1%20_Rev%201-2018_3.pdf

Closing date for application: 28 February 2021

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.


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Country National News

In Honour of Ondrej Antovszký

*from the Slovak Chefs Association

In Honour of Ondrej Antovszký



July 17, 1941 – January 19, 2021

An incredible, unexpected and cruel news hit the culinary world. On January 19, 2021, at the age of 80, the heart of Mr. Ondrej Antovszky, our friend, colleague, founding president, and honorary president of Slovak Chefs Association, stopped forever.  

We were very painfully touched by the unexpected and sad news of his sudden death. We feel immensely sad that the harsh hand of death has forever torn him from our ranks.

It is really very difficult for us to find words to express our grief. A precious man has left, whom we all respected and who we all will miss very much. We highly appreciated his affection and kindness for years. His support strengthened our conviction that our efforts are important.

Mister Ondrej Antovszký dedicated his whole life to gastronomy. He loved his profession and carried it out with love and enthusiasm. Mr. Ondrej Antovszký is one signed under the admission of Slovak Chefs Association to the World Association of Chefs Societies – Worldchefs. During his professional life, he received many awards and honours. The most important of these were the Honorary Lifetime Member awarded by the World Association of Chefs Societies – Worldchefs in 2010 and the highest award of Slovak Chefs Association, Order of Saint Vavrinec, and Order of the President of SZKC, with which the Slovak Chefs Association praised his work in 2017. He was the holder of the prestigious award for his life’s work GURMAN AWARD GRAND PRIX of the Slovak Republic.   

There are no words to express the sadness we feel. A rare man and an excellent expert left, from whom we still wanted to learn a lot. We will no longer be able to fulfill the common plans we had together. A cruel death interrupted everything. We will keep the memory of moments spent together forever. He left, but he will remain in our hearts and memories. We will consider him a part of us forever.

Farewell always hurts. Especially if we have to say the last goodbye to a man who has been with us for many years, not only as a colleague but also as a friend who has always been willing to help and advise. 


With a feeling of sadness and deep respect,

REST IN PEACE

 

            Vojto Artz                                 and                                  Zuzana Dúžeková

            President  of                                                                       general Secretary of

       Slovak Chefs Association                                                      Slovak Chefs Association

 

 

 

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Company / Partner Competition Country National News Press Releases

Win an All-Expense-Paid 7 Day Vacation to Sri Lanka: Pour & Plate Immunity Inspired by Tea!

Win an All-Expense-Paid 7 Day Vacation to Sri Lanka: Pour & Plate Immunity Inspired by Tea!

Calling all Chefs and Mixologists from around the world! Put on your apron and get inspired by tea around the theme of “immunity”, to stand a chance at winning a vacation of a lifetime!

Here’s an unrivalled opportunity to showcase your culinary skill and flair, while revolutionising and pushing the boundaries of tea in gastronomy and mixology, with recipes that can help boost immunity, with a 5000-year-old, immunity-boosting herb at the heart of it – tea!

Brew our judges away and win an all-expense-paid 7-day vacation to a luxury resort in Sri Lanka, and an opportunity to attend the only Worldchefs certified tea school – The Dilmah School of Tea in Sri Lanka!

Here’s how to enter:
 
1. Make a food item that is sweet or savoury using Dilmah Tea as an ingredient.

2. Make a non-alcoholic beverage using Dilmah tea as an ingredient. This could be an iced tea, chai, hot & cold tea mocktail, smoothie, tea shake etc.

3. Upload your entry as a video or image with a rationale behind your creations on to Dilmah’s tea inspired awards website.

Submissions close on 18th March 2021. After which, our global panel of judges comprising the following experts will get shortlisting!

 
Dilhan C. Fernando
Tea Grower, CEO of Dilmah Tea, Director, Dilmah School of Tea, Sri Lanka

Dr. Tissa Amarakoon
Author of Tea & Your Health, former Deputy Director Research at the Tea Research Institute of Sri Lanka 

Tomek Malek
World Champion Flair Bartender, Poland 

Peter Kuruvita
Chef & Restaurateur, Australia 

Shortlisted participants will be notified by 23rd March 2021 and will have the opportunity to present LIVE via Zoom to our judges.

Good luck!

Categories
Country News Worldchefs Without Borders

A Plea from the Croatian Culinary Federation and WCWB

Dear Worldchefs Members,

You have probably heard about another Croatian earthquake, the third this year. On December 29th, half of the town of Petrinja was destroyed in a 6,3 magnitude earthquake. The very next morning, another struck with a magnitude of 4,1.

We are doing our best to organize chefs from all over Croatia to come and feed the victims and workers. We especially appreciate the help of Slovenian chefs who managed to get the documentation to cross the border and help.  

Currently, the town of Petrinja is closed by the police because a lot of people came to help. We are waiting for the officials to coordinate us Chefs on where the best place is to help with food preparation.

We are getting a lot of support and Croatia is united to help the victims in these difficult times. 

Please share and call for donations through your channels and show the “Power of the White Jackets”. People can donate financial support for the victims through the Croatian Red Cross on this link: https://www.hck.hr/english/10656.
 
Thank you for your consideration,

Aleksandar Aki Vucković
Croatian Culinary Federation

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Photo credit: Hrvatski Crvenikriz/Croatian Red Cross

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