Executive Chef

Job Purpose: The Executive Chef is responsible for overseeing the planning, execution, and management of all culinary operations within the catering environment. This role ensures consistent food quality, operational efficiency, food safety compliance, and cost control across large scale production, catering, and distribution. The Executive Chef provides strategic leadership to culinary teams and manages high volume food production for multiple outlets, clients, and special events.

Key Responsibilities:

Culinary Operations Management

• Lead and manage the culinary operations within the catering environment, ensuring high-quality, safe, and consistent food production for multiple service points, clients, and events.
• Oversee large-scale food preparation, batch cooking, and production planning to meet daily operational requirements.
• Ensure consistency in recipes, portion control, presentation, and taste across all menus and outlets.
• Develop and implement standardized operating procedures to improve efficiency, productivity, food quality and drive continuous improvement initiatives to reduce food waste and optimize production workflows.

Budgeting, Cost Control, Menu Planning and Development

• Develop and manage departmental budgets, analysing cost trends, ensuring cost-effective operations while maintaining high food quality standards.
• Create menus for daily production, staff dining, and large-scale catering and VVIP events.

Food Safety, Compliance / Team Leadership and Staff Management

• Ensure full compliance with food safety standards, including HACCP, local authority regulations, and company policies. Ensure all culinary staff are trained in food safety, allergen control, and proper food handling procedures.
• Lead, supervise, and mentor culinary staff, including conducting performance evaluation, providing coaching, training and professional development.

Client & Stakeholder Satisfaction / Reporting and Documentation

• Ensure high levels of client satisfaction through consistent food quality, service reliability, responsiveness. Address feedback and operational issues promptly, implementing improvements where required.

Desired Candidate Profile

• Bachelor’s degree in Hospitality Management, Culinary Arts, or Catering Management.
• Minimum 12 years of experience, including at least 5 years in a senior leadership role within a five-star hotel, central kitchen, or large-scale catering operation.
• Able to communicate effectively in English and Arabic languages.