Executive Chef

Job DescriptionResponsible for the overall management of kitchen operations, including food production, quality control, staff supervision, menu planning, cost control, and compliance with food safety and company standards. The role ensures efficient kitchen operations and delivery of high-quality food services in line with client and organizational expectations.Key ResponsibilitiesKitchen Operations ManagementOversee all kitchen operations across the assigned site(s).Ensure food production meets quality, taste, presentation, and portion standards.Ensure compliance with company SOPs, client specifications, and contractual requirements.Plan and supervise daily food production activities.Menu Planning and Food QualityDevelop and implement menus in accordance with client requirements and budget.Ensure menu variety, nutritional balance, and consistency.Monitor food quality, taste, and presentation standards.Implement continuous improvement in menu offerings and food quality.Team Leadership and SupervisionLead, supervise, and manage kitchen staff including Sous Chefs, CDPs, and cooks.Conduct staff scheduling, task assignment, and performance management.Provide coaching, training, and skills development for kitchen staff.Ensure proper grooming, hygiene, and discipline of kitchen personnel.Cost Control and Inventory ManagementControl food cost and ensure operations remain within approved budget.Monitor food consumption, wastage, and implement cost-saving measures.Ensure proper stock control, storage, and inventory management.Coordinate with procurement for purchasing and supplier management.Food Safety and ComplianceEnsure full compliance with HACCP, food safety, and hygiene standards.Maintain cleanliness and sanitation of kitchen and food preparation areas.Ensure compliance with local regulations, company policies, and client requirements.Conduct internal audits and ensure corrective actions are implemented.Client and Stakeholder ManagementLiaise with client representatives regarding food quality, menu planning, and feedback.Ensure high levels of client satisfaction.Address and resolve food-related concerns promptly and professionally.Participate in client meetings when required.Reporting and AdministrationPrepare operational reports including food cost, staffing, and performance reports.Monitor kitchen KPIs and operational efficiency.Ensure proper documentation and compliance records are maintained.Support management in operational planning and improvements.Job RequirementsMinimum RequirementsDiploma or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field.Preferred CertificationsProfessional Culinary Certification from a recognized institutionHACCP Certification (mandatory)Food Safety Level 3 or Level 4 CertificationTrain-the-Trainer Certification (advantage)Nutrition Certification (advantage, especially for healthcare or institutional catering)ExperienceMinimum 8–10 years of culinary experience.Minimum 3–5 years of experience as Executive Chef or Sous Chef in large-scale operations.Experience in catering, institutional catering, remote site catering, hospitality, or similar environment preferred.Skills And CompetenciesStrong leadership and team management skillsStrong culinary and menu development skillsExcellent food presentation and quality control skillsStrong cost control and budgeting skillsGood problem-solving and decision-making abilityStrong organizational and planning skillsTechnical SkillsStrong knowledge of HACCP and food safety standardsKnowledge of food cost control and inventory managementProficient in Microsoft Office (Excel, Word, Outlook)Experience in managing large-volume food productionOther RequirementsAbility to manage high-volume kitchen operationsAbility to work under pressure and meet deadlinesStrong client-facing and stakeholder management skillsUAE experience preferredExperience in multi-site or remote catering operations is an advantage#J-18808-Ljbffr