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Worldchefs Certified Judging Levels Expanded to Support Skills Development

Worldchefs Certified Judging Levels Expanded to Support Skills Development

  • The Worldchefs Culinary Committee has expanded Worldchefs Certified Judge levels to support the highest standards in culinary competitions and juries.
  • The new model provides additional opportunities for skills development in culinary competition judging.
  • Worldchefs Certified Judges will be issued updated Worldchefs’ certificates and digital badges matched to their new judging level. Individuals are encouraged to update their Worldchefs online profile for the most up-to-date information on the Worldchefs Certified Judge Directory.

Paris, 6 of July 2021 – The Worldchefs Culinary Competition Committee (CCC) has expanded Worldchefs Certified Judge levels to support the highest standards in culinary competitions and juries. The new model has been developed as part of the CCC’s mission to advance standards of excellence built on professionalism, leadership, and collaboration.

“The whole idea of the change was to modernize our approach to every changing aspect of the culinary world,” says Rick Stephen, Worldchefs Culinary Committee Chairman. “Keeping up with food and the world standards and the new challenges that face all food-related competitions with hygiene and food waste been paramount.”

The new levels will provide additional opportunities for skills development in culinary competition judging. Worldchefs Certified Judges can progress through the judging levels over the course of their career and culinary competition experience to reflect their commitment and expertise in the field.

The Culinary Committee has taken a dynamic approach to incorporate mentorship and peer learning into the new model. A Learner Judge-or Rookie Judge-level has been introduced to advance the future of juries, encouraging competitions around the globe to take a more active role in supporting the new guard of international competition standards.

“We envisage the opportunity to feature more traditional cuisines from our members’ regions and countries, but also to have these cuisines on the international stage and be judged by experts in that style of cuisine,” says Stephen.

Complete information on the application process and requirements to become a Worldchefs Certified Judge can be found here. A brief outline of the new judging levels is as follows:

  1. Rookie / Learner Judge: Qualifying candidates with the necessary endorsements can serve at a Rookie / Learner Judge level. Proof of participation as a Rookie / Learner Judge at Worldchefs Endorsed Competitions can be used as supporting documents in applications for all Worldchefs Certified Judge levels.
  2. Sponsored Judge: Qualified chefs recognized as experts from a reputable company or institution can serve at a Sponsored Judge level. Sponsored Judges are mentored by a Worldchefs Certified Judge prior to any event.
  3. Worldchefs Certified Regional Judge: The Worldchefs Certified Regional Judge level is designed for culinary competition jurors with a local scope, not just limited to regional, but also international regions where your language or cuisine may be featured. This is a stepping stone to the next level.
  4. Worldchefs Certified Continental Judge: The Worldchefs Certified Continental Judge level represents mid-level culinary professionals with some judging experience, including competitors with silver medal performance and/or a minimum of two years in a high-end restaurant environment. The Worldchefs Certified Continental Judge level has replaced the former B Judge level.
  5. Worldchefs Certified International Judge: The Worldchefs Certified International Judge level represents senior-level culinary professionals with advanced judging experience, including competitors with silver medal performance and/or a minimum of five years in a high-end restaurant environment. The Worldchefs Certified International Judge level has replaced the former A Judge level. The new rules also allow for Worldchefs Certified International Judges to serve as observer judges.
  6. Worldchefs Honorary / Life Judge: The Worldchefs Honorary / Life Judge level is awarded by the Worldchefs President for outstanding contributions to Worldchefs and competition programs. Recipients must be in good standing as a Worldchefs Certified Judge at any level.

Additional requirements for specialized credentials still apply for applications to judging categories, which now include: Culinary Arts & Hot Kitchen, Pastry Arts, Carving, Community Catering, and Vegan/Plant-Based Cuisine.

Current Worldchefs Certified Judges will be issued updated Worldchefs’ certificates and digital badges matched to their new judging level. Individuals are encouraged to update their Worldchefs online profile to ensure the most up-to-date information on the Worldchefs Certified Judge Directory.

From the Worldchefs Certified Judges Directory competition organizers, competitors, and colleagues can contact Worldchefs Certified Judge via their custom profile on Worldchefs online community platform.

To connect with Certified Judges, national associations, leading companies, and hospitality professionals around the globe, new users can create a free account within seconds at www.worldchefs.org/login.

-Ends-

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at www.Worldchefs.org.

For any media inquiries, contact: 

Clare Pettersson

Communications Manager, Worldchefs

marketing@Worldchefs.org


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    News Blog Company / Partner National Country Without Borders

    Announcing the World Chefs Without Borders Committee for 2020-2024

    Dear Worldchefs Members,
     
    We are pleased to announce the World Chefs Without Borders (WCWB) Committee for 2020-2024. Please see below for details.
     
    Your support of WCWB and the Chef Social Responsibility (CSR) tours, events and initiatives are always greatly appreciated.
     
    Stay Safe and Stay Well.
     
    With Culinary Regards,
     
    Willment Leong
    WCWB Committee Chairman

    And

    Thomas Gugler
    Worldchefs President

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    New Jobs on Worldchefs Online Community

    New jobs are up on Worldchefs online community! You can find thousands of opportunities around the globe to take your career to the next level.


    Create your free Worldchefs online account and find your next opportunity!



    Want to post a job with Worldchefs? Get in touch!

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    FHA Match: Dairy – Showcasing finest collections of dairy products and dairy alternatives

    FHA Match: Dairy – Showcasing finest collections of dairy products and dairy alternatives

    As a key component in cuisines around the world, the use of dairy as an ingredient or as the produce itself is both widespread and versatile. Relied on for great sources of nutritional values, the dairy and alternative dairy markets are seeing an uptick in demand due to consumers’ shift to healthier food consumption. 

    FHA Match: Dairy Virtual Event will bring the finest collection of dairy products and dairy alternatives to cover all of buyers’ sourcing needs. Attendees can plan and personalise their event schedule, send and receive meetings requests, engage in 1:1 video live chats with potential new suppliers, or catch up with partners and peers. Some of our early confirmed exhibitors include Bord Bia, Morinaga, Ingredia and Eurodelicies.

    Beyond product discovery and business matching activities, attendees can also attend content sessions featuring impressive speakers who will cover:

    • Top dairy trends and the major factors driving market growth
    • Opportunities underexplored in specific dairy categories
    • The best qualities of UHT milk by Ingredia Dairy Experts
    • Ireland’s commitment to supplying highest quality, sustainably produced and naturally tasty dairy products by Bord Bia
    • The impact of COVID-19 on the dairy world
    • The impact and development of China’s rise to the world’s largest importer of dairy products
    • Trade implications for dairy in APAC
    • The future of alternative milk in Asia
    • Solutions for large-scale dairy operations and producers to become more sustainable while maintaining a competitive edge

    Speakers are subject experts from Bord Bia, Ingredia Dairy ExpertsIFCN Dairy Research Center, GlobalData, Gira, Asian Trade Centre, Green Queen Media and Innova Market Insights.  Find out more about our content sessions and the agenda here.

    Dates: 19-20 May, 2021

    Time: 0900hrs – 2200hrs, Singapore (UTC+8)

    Location: Virtual

    Registration: Complimentary for Trade Buyers

    About FHA Match

    Born of out FHA-Food & Beverage trade show, FHA Match is a food & beverage sector-focused series comprising 6 virtual events to be held from April – October 2021. Powered by Saladplate.com, each FHA Match will feature 2 days packed with AI-driven and bespoke meetings to match businesses, enabling new connections and opportunities across markets. Attendees will also gain access to content sessions featuring top leaders and experts, browse product listings and demonstrations, and source from suppliers around the world. 



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    Company / Partner National Country News

    FHA Match: Meat – New Virtual Event Dedicated to the Global Meat Industry

    FHA Match: Meat – New Virtual Event Dedicated to the Global Meat Industry

    A new 2-day virtual event dedicated to all things Meat, attendees will have a fantastic opportunity to connect with top global meat suppliers and source from a wide range of meat related products such as beef, lamb, pork, poultry, processed meat, organic meat and more! 

    Attendees will be able to map and personalise their event schedule, request meetings and engage in 1:1 video live chats with potential new suppliers, or simply catch up with long-time partners and friends in the community. Some of our early confirmed exhibitors include Bord Bia, U.S. Meat Export Federation, Siam Canadian Group, ABBRA Corporation and more!

    Beyond the product sourcing and business matchmaking activities, attendees can also check out a host of topics covered under content sessions themed ‘Growth & Agility’ and ‘Risk & Resilience’ respectively. The 2-day agenda will see the congregation of world’s top business leaders and think-tanks to discourse over top trends and challenges impacting the meat industry, including Pathogens, Pandemics & Food Safety, Technology, Digitalisation & Value Chains, Sustainability & Resilience, and Free Trade & Market Access.   

    Early confirmed speakers include experts from Article ThreeCoBankGira FoodsGlobalDataHalal Development Council PakistanInnova Market Insights and IRI Worldwide.  Find out more about our content sessions and the agenda here.

    Dates: 13-14 April, 2021
    Time: 09:00am – 10:00pmSingapore (UTC+8)
    Location: Virtual

    About FHA Match

    Born of out FHA-Food & Beverage trade show, FHA Match is a food & beverage sector-focused series comprising 6 virtual events to be held from April – October 2021

    Powered by Saladplate.com, each FHA Match will feature 2 days packed with AI-driven and bespoke meetings to match businesses, enabling new connections and opportunities across markets. Attendees will also gain access to content sessions featuring top leaders and experts, browse product listings and demonstrations, and source from suppliers around the world. 

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    IDX_FS International Digital Food Services Expo powered by INTERNORGA: The starting signal for a top-class digital event for the industry

    IDX_FS International Digital Food Services Expo powered by INTERNORGA: The starting signal for a top-class digital event for the industry

    Originally published 03/04/21

    On 15 March 2021, the IDX_FS International Digital Food Service Expo powered by INTERNORGA (IDX_FS Expo), the digital industry event for the catering, foodservice and hotel industries, will get underway. One week before the start of the three-day digital format, the three partners and organisers – INTERNORGA, IDX Events GmbH and the Institute of Culinary Art – as well as a member of the INTERNORGA Exhibitor Advisory Board, explain in an online press conference the current situation amid an ongoing pandemic, the special features and highlights of the event, and the relevance of digital events. The focus is on the varied programme, presented from three stages in Cologne and Hamburg. In addition to an innovative, virtual platform with 100 exhibitors and partners, the IDX_FS Expo will present a series of top-class speakers, well-known competitions and award ceremonies, as well as new formats.

    The IDX_FS Expo from 15 to 17 March 2021 will create an industry format that is intended to encourage people, especially in times of ongoing uncertainty. ‘The entire trade fair industry was severely restricted by the coronavirus pandemic. At the same time, however, it has also led to new food for thought and significantly accelerated digitalisation. The IDX_FS Expo is not only an absolute must for all those involved in the foodservice and hospitality market, but also sets new benchmarks when it comes to digital approaches to trade fairs,’ says Bernd Aufderheide, Chairman of the Management Board of Hamburg Messe und Congress GmbH.

    Three exciting days of inspiration, food for thought and pioneering trends await attendees from the catering, foodservice and hotel industries. Claudia Johannsen, Division Manager at Hamburg Messe und Congress GmbH, sees the IDX_FS Expo as a strong signal to the industry and is looking forward to an inspiring and lively event: ‘For decades, INTERNORGA has been a hotbed of new trends and fresh impetus, and is known as a high-quality platform for the entire foodservice and hospitality market. We are thrilled that in this unusual year, with two great partners at our side, we are able to offer the entire foodservice and hospitality market a digital platform with the IDX_FS Expo that promises a varied supporting programme, as well as offering exhibitors and visitors opportunities to interact.’

    The aims of the industry event are: to connect national and international players from the fields of gastronomy, foodservice, catering and the hotel industry, as well as exhibitors and visitors, both digitally and virtually, and to stimulate exchange and networking. ‘That is unique,’ says Michael Buck, Managing Partner of IDX EVENTS GmbH, the technology and event company that is making the worldwide launch of the IDX_FS Expo possible with the help of a novel distribution platform. ‘We believe that this also provides great added value for all participants and attendees of the digital event. The event will motivate stakeholders in the industry to look positively to the future. Virtual formats will not disappear in the future, but the companies involved and all the rest of us can learn now how to navigate this new hybrid world. That is a great opportunity for learning and experimentation.’

    The Institute of Culinary Art (ICA), as sponsor of the trade fair, sees the digital exhibition approach for the entire foodservice and hospitality market as an opportunity to continue to do business successfully in the future and to redefine the value chain. ICA President Gerhard Bruder views the direct gathering of information as a particular source of added value: ‘The possibilities of digital mean visitors can find much of what they are looking for considerably faster. Depending on their interests, they can go straight to the food producers, and then, for example, to the checkout systems – without walking the long distances through the trade fair. They can immediately view the innovations there and interact directly via video.’

    MKN Maschinenfabrik Kurt Neubauer GmbH & Co. is an exhibitor and has been a member of the INTERNORGA Exhibitor Advisory Board for many years. Its CEO, Georg Weber, highlights the advantages from an exhibitor’s point of view: ‘Firstly, a participating company benefits from greater reach than at a physical event. The digital format is also used by people for whom travelling to a trade fair in person would be impossible or too expensive. This will significantly increase the potential number of participants in the event.’ Weber also emphasises that the format offers more wide-reaching opportunities: ‘We see the IDX_FS Expo as an opportunity to gain new digital experience and to use this platform for the exchange of expert knowledge beyond the boundaries of our field. We want to enter into dialogue with existing partners and potential customers and present our product highlights. Of course, we also can’t wait to meet and exchange ideas again in person at INTERNORGA in Hamburg. Nothing can replace that physical event.’

    Visit Worldchefs

    You can find Worldchefs at our interactive digital booth and be sure to tune in for Worldchefs President Thomas Gugler’s keynote address on Tuesday, 16 March at 12:30 CET.

    Get a free ticket to the IDX_FS International Digital Food Services Expo 2021!

    Don’t forget to visit our digital booth and tune in for Worldchefs President Thomas Gugler’s keynote address on Tuesday, 16 March at 12:30 CET.

    About INTERNORGA

    This image has an empty alt attribute; its file name is InternorgaLogo-Header.png

    INTERNORGA has been the leading international trade fair for the Hospitality Management, Catering, and Bakery & Confectioneries sectors for 100 years and is held annually in March at the Hamburg Messe und Congress site. Due to the Corona pandemic, the event cannot physically take place in March 2021. Instead, the first IDX_FS powered by INTERNORGA will take place digitally from 15 to 17 March 2021.

    Visit www.internorga.com to register and find them on Facebook and Instagram for updates.

    About  the Institute of Culinary Art

    The ICA is the exclusive networking platform for the top decision-makers in the Food Services industry. It aims to unite, inspire, and develop professionals and top international decision makers in the Food Services industry by providing a safe, robust, and independent enablement platform for knowledge transfer, networking, and personal development.

    About IDX EVENTS

    IDX EVENTS is a globally operating Digital Technology and Event Management company based in Cologne, Germany. The company works with global consumer and B2B brands to enable the conceptualization, technological enablement, and operational implementation of their global digital events and sales engagement platforms


    Learn More

    You can hear more about the event and the future of trade shows on the latest World on a Plate episode with IDX_FS founder Michael Buck. Visit latest.worldchefs.org/podcasts for more.

    Categories
    Blog Company / Partner GCC - Young Chefs National FeedThePlanet Country GCC GCC - Pastry Chefs News

    Worldchefs News: March 2020

    Hi Chef,

    Will you join us as a VIP guest at INTERNORGA’s IDX_FS International Digital Food Services Expo 2021? We’re giving away a limited number of free VIP tickets! 

    Tune in on Tuesday at 12:30 CET to hear from Worldchefs President Thomas Gugler. Learn more about the event and how to get your free VIP tickets here!

    See you there,
    The Worldchefs team

    FEATURED

    A New Generation of Trade Shows — World on a Plate

    This week’s guest is Michael Buck, a former top management executive at Dell and founder of IDX_FS Events. Hear how technology is redefining events to offer a safe platform for exchanging, networking, and discovering new trends.
    listen now >>

    We’re Live with a Fresh Website — Feed the Planet

    We’ve just launched a new Feed the Planet website! Explore our sustainability projects and get involved in the mission to build a more resilient food future for all.

    check it out >>

    New Series Kicking Off with Hawker Cuisine — #skillofthemonth

    Join us for our first installment of #skillofthemonth with At-Sunrice Digichef Academy! Our first episode airs on March 25th with a classic Hawker recipe: Chilli Crab. Have cuisines or skills you want to see? Let us know!
    contact us >>
     

    NEWS + MORE

    FHA Match: Meat – New Virtual Event Dedicated to the Global Meat Industry
    register now >>

    Wales Pressing Ahead with Plans to Host World’s Top Chefs in October


    read more >>

    Immunity Inspired by Tea Challenge


    see competition details >>

    Electrolux Professional Acts for Food Support and Sustainable Cooking Together with the Electrolux Food Foundation
    read more >>

    Sustainability Around the World #9: Zero-Waste Restaurants
    watch now >>

    The ‘Godfather’ of Singapore’s Culinary Fraternity with Otto Weibel
    listen now >>

    WE WANT TO HEAR FROM YOU

    Share your story and get published on latest.worldchefs.org!

    Do you have an article idea, recipe, or video you want to share with us? Let’s hear it! Get in touch via this link.

    #THISISWORLDCHEFS

    To get featured in this space, tag Worldchefs on your social posts and use the hashtag #ThisIsWorldchefs.
     
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    Blog Company / Partner FeedThePlanet - Blog FeedThePlanet 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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    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 ian.parkes@alshaya.com.


    To search this job and thousands more, create your free Worldchefs online account!


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    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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