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 QualificationsBachelor’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. #J-18808-Ljbffr
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METROMET CONTRACTING WLL