Executive Chef / Production Manager
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Key skills for this role
About the Role
Catrion Group seeks an Executive Chef / Production Manager to oversee food production across corporate catering, restaurants, and events in Saudi Arabia. The role requires expertise in large-scale food preparation, menu design, HACCP compliance, and budget management.
Key Skills for This Role
Responsibilities
- Oversee all food production activities across corporate catering, 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 demands while adhering to recipes, yield targets, hygiene, safety, and quality standards.
- Maintain communication channels for updated procedures, client requirements, and regulatory changes.
- Foster relationships with departments, clients, and vendors to support smooth operations.
- Develop operational contingency plans for peak periods such as Ramadan and Hajj.
- Provide technical support in selecting raw materials and setting up production processes for new projects.
- Address and resolve customer complaints through root cause analysis and corrective actions.
- Update standard operating procedures based on operational feedback and client requirements.
- Prepare regular reports on departmental performance and operational challenges.
- Coordinate with Procurement and Stores for material planning and inventory control.
- Develop and monitor annual departmental budget and monthly forecasts.
Requirements
- Bachelor's degree / higher diploma
- 8+ years of experience in food production management
- Expertise in HACCP and food safety regulations
- Experience in menu design and cost control
- Strong leadership and team management skills
Full Job Posting
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.
- 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.
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.
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