Executive Chef

Responsible 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 Responsibilities

• Kitchen Operations Management
• Oversee 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 Quality
• Develop 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 Supervision
• Lead, 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 Management
• Control 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 Compliance
• Ensure 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 Management
• Liaise 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 Administration
• Prepare 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

Minimum Requirements

• Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field.

• Professional Culinary Certification from a recognized institution
• HACCP Certification (mandatory)
• Food Safety Level 3 or Level 4 Certification
• Train-the-Trainer Certification (advantage)
• Nutrition Certification (advantage, especially for healthcare or institutional catering)

• Minimum 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.

• Strong leadership and team management skills
• Strong culinary and menu development skills
• Excellent food presentation and quality control skills
• Strong cost control and budgeting skills
• Good problem-solving and decision-making ability
• Strong organizational and planning skills

• Strong knowledge of HACCP and food safety standards
• Knowledge of food cost control and inventory management
• Proficient in Microsoft Office (Excel, Word, Outlook)
• Experience in managing large-volume food production

• Ability to manage high-volume kitchen operations
• Ability to work under pressure and meet deadlines
• Strong client-facing and stakeholder management skills
• UAE experience preferred
• Experience in multi-site or remote catering operations is an advantage