Executive Chef

About the company

Our client is a leading facilities management and integrated support services provider operating across the GCC region. The organization delivers catering, accommodation management, technical services, housekeeping, and workforce support solutions to large residential communities, industrial sites, and corporate environments.

Known for operational excellence, quality standards, and large-scale service delivery, the company manages high-volume catering operations serving thousands of residents and employees daily. The organization is committed to food safety, customer satisfaction, innovation, and continuous improvement.

Job summary

We are seeking an experienced executive chef to lead large-scale food production operations serving between 5,000 and 25,000 meals per day. The successful candidate will oversee menu execution, food quality, kitchen operations, cost control, hygiene compliance, and team management while ensuring exceptional service standards.

Key responsibilities

• Lead and oversee high-volume food production operations.
• Ensure meals are nutritionally balanced, culturally appropriate, and aligned with contractual requirements.
• Supervise food preparation, cooking processes, portion control, and presentation standards.
• Maintain consistency in taste, quality, and service delivery across all meal periods.
• Monitor food costs, wastage, yield percentages, and inventory utilization.
• Implement cost-control initiatives to improve kitchen profitability and efficiency.
• Ensure compliance with HACCP, food safety regulations, and sanitation standards.
• Conduct regular kitchen audits and inspections.
• Coordinate with procurement teams regarding food supplies and inventory planning.
• Monitor kitchen equipment utilization and liaise with maintenance teams to ensure operational readiness.
• Lead, train, mentor, and develop kitchen staff and supervisors.
• Manage workforce scheduling to ensure adequate staffing levels.
• Drive continuous improvement initiatives within catering operations.
• Ensure adherence to company policies, health regulations, and contractual obligations.

Requirements

Experience

• 8–10+ years of experience in industrial catering, workforce villages, labour accommodation, institutional catering, or large-scale food production.
• Proven experience managing operations serving 5,000+ meals daily.
• GCC/UAE experience preferred.
• Strong experience leading multicultural kitchen teams.

Qualifications

• Bachelor's degree or diploma in culinary arts, hospitality management, hotel management, or related discipline.
• HACCP certification preferred.
• Food safety management certification preferred.

Skills

• Large-scale catering operations
• Menu planning
• Cost control and budgeting
• Food production management
• Inventory management
• Yield optimization
• Workforce management
• Quality assurance
• HACCP compliance
• Food safety management
• Kitchen operations leadership
• Vendor coordination
• Operational planning
• Team leadership
• Communication and stakeholder management

Benefits

Compensation: AED 15,000 – AED 20,000 per month, along with applicable benefits and entitlements as per company policy and UAE Labour Law.