About this role
Pour notre département Production Cuisine au sein de LuxairServices, nous recherchons un(e): Production Lead Catering operations (m/f/x) Missions : Main Duties Own end-to-end production operations, ensuring efficiency, quality, and safety across all production areas. Lead and develop production teams, driving performance, engagement, and operational accountability. Make operational decisions on resource allocation (staff, equipment, materials) to meet production goals. Monitor, improve, and standardize production processes to increase productivity and reduce waste. Ensure full compliance with food safety, hygiene, quality, and regulatory standards. Actively contribute to budget planning and control, monitor costs, optimize resource use, and implement corrective actions to achieve financial targets. Track KPIs, analyse performance data, and implement process improvements to achieve departmental objectives. Collaborate closely with culinary teams in developing new recipes, menus, and catering concepts, providing operational guidance, feasibility advice, and quality oversight to support innovation. Coordinate cross-functionally with other departments to implement operational initiatives, drive alignment, and ensure compliance with safety, hygiene, and internal standards. Profil requis: Minimum required criteria Master's Degree or equivalent in logistics, catering operations, or a related field. Proven experience managing production operations and teams. Strong leadership, organizational, and operational skills. Fluent in English (spoken and written). Proactive, autonomous, and able to drive improvements. Knowledge of food safety, hygiene, and quality standards. Proficient in Excel and office tools. Ability to collaborate cross-functionally Desired or to be acquired criteria Experience in budget preparation, cost control, and financial monitoring. Familiarity with large-scale production procedures and standards. Strong decision-making and problem-solving abilities. Knowledge of additional languages (French, German). Experience in supporting culinary innovation or concept development. Understanding of continuous improvement methodologies and operational best practices and operational best practices. The ideal candidate Knowledge of French, Luxemburgish or any other language is considered as asset. Extrait de casier judiciaire exigé