Executive Chef / Production Manager

Job Summery

Job Description

• Oversee all food production activities across assigned areas including corporate catering, company-operated restaurants, event services, and support functions.
• Develop and execute operational plans to achieve departmental goals through effective utilization of manpower, equipment, and materials.
• Plan and implement production schedules to meet client and internal demands while adhering to recipes, yield targets, hygiene, safety, and quality standards.
• Maintain clear communication channels to ensure timely dissemination and implementation of updated procedures, client requirements, and regulatory changes.
• Foster strong relationships with other departments, clients, and vendors to support smooth operations and service excellence.
• Develop operational contingency plans for peak periods such as Ramadan, Hajj, or other seasonal or high-volume events.
• Provide technical support and guidance in selecting raw materials and setting up production processes for new projects.
• Address and resolve customer complaints through root cause analysis and implementation of corrective actions.
• Regularly update standard operating procedures (SOPs) in response to operational feedback and evolving client requirements.
• Ensure all staff adhere to company policies, procedures, and performance standards, and understand the organization's vision and goals.
• Prepare regular reports on departmental performance, progress, and operational challenges as required.
• Actively participate in internal meetings and planning sessions to align on strategic goals and operational efficiency.
• Coordinate with Procurement and Stores for material planning and inventory control based on project forecasts.
• Develop and monitor the annual departmental budget and monthly forecasts, ensuring alignment with cost-efficiency targets.
• Optimize the use of resources to ensure cost-effective operations within approved budget limits.
• Implement controls to minimize wastage, equipment breakage, and losses through structured monitoring and accountability.
• Manage staff rosters, attendance, and leave plans to maintain productivity while controlling overtim

Skills

• Ability to design menus that align with client specifications, cost controls, and nutritional standards.
• Expertise in overseeing large-scale food preparation processes, including portion control, cooking methods, and presentation.
• Deep knowledge of HACCP, ISO, and other food safety and hygiene regulations.
• Skill in managing food cost, minimizing waste, and optimizing use of ingredients and supplies.
• Proficiency in preparing and monitoring departmental budgets and cost forecasts