Executive Chef, Production -RSG

Job Summary:

Oversee and manage all operations within assigned project areas, ensuring high-quality food production, compliance with operational standards, and efficient use of resources to meet organizational objectives.

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 overtime. 

•  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.