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 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 & Development
Develop and manage departmental budgets, analysing cost trends to ensure 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
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 evaluations, providing coaching, training and professional development. Client & Stakeholder Satisfaction Reporting & Documentation
Ensure high levels of client satisfaction through consistent food quality, service reliability and responsiveness. Address feedback and operational issues promptly, implementing improvements where required. Qualifications
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.