Executive Chef – Production Unit
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Key skills for this role
Key Skills for This Role
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Central Production Operations
- Oversee complete daily operations of the Central Production Unit.
- Plan and manage high-volume food production for branches, restaurants, catering, and other business units.
- Prepare demand-based production plans and ensure timely preparation, packing, dispatch, and delivery.
- Optimize production processes to improve productivity and efficiency.
Menu and Recipe Management
- Develop, standardize, and maintain recipes, production methods, and portion sizes.
- Ensure consistency in taste, quality, appearance, and portion control.
- Introduce new products and menu concepts with management.
- Conduct product trials and recipe testing when required.
Team Leadership
- Lead and supervise chefs, sous chefs, section chefs, cooks, helpers, and other production staff.
- Allocate manpower, prepare duty rosters, and schedule production teams.
- Train, coach, and develop culinary team members.
- Monitor employee performance and compliance with company procedures.
Quality and Food Safety
- Ensure food production complies with company food safety and hygiene standards.
- Control food handling, storage, cooking, cooling, and temperature requirements.
- Coordinate with Food Safety and Quality teams on HACCP and applicable standards.
- Conduct quality checks and take corrective action for deviations.
Cost and Resource Control
- Monitor food costs, recipe costs, yields, portion control, and food wastage.
- Identify cost-reduction opportunities and monitor raw material utilization.
- Coordinate with Procurement and Stores on material planning and availability.
- Ensure efficient use of equipment, manpower, and raw materials.
Coordination and Reporting
- Coordinate with Operations, Procurement, Stores, Logistics, Quality, and branch teams.
- Adjust production schedules to changing demand and coordinate outlet dispatches.
- Monitor production KPIs and prepare regular reports for management.
Kitchen and Equipment Management
- Ensure proper utilization and maintenance of kitchen and production equipment.
- Coordinate with Engineering and Maintenance on breakdowns and preventive maintenance.
- Keep the production area clean, organized, and compliant with required standards.
Qualifications and Experience
- Diploma or degree in Culinary Arts, Hotel Management, or a related field.
- 10 or more years of professional culinary experience with significant large-scale food production or central kitchen experience.
- Strong experience in high-volume food production, multi-outlet operations, and large culinary team management.
- Strong knowledge of food safety, HACCP, hygiene, quality standards, food costing, yield management, and wastage control.
- Strong leadership, communication, planning, and problem-solving skills.
Preferred Experience
- Previous experience as an Executive Chef, Head Chef, Corporate Chef, or Central Production Chef is preferred.
- Experience in FMCG, restaurants, catering, central kitchens, or multi-branch food operations is advantageous.
Compensation and Workplace
- Pay starts from QAR 15,000 per month.
- Work location is in person.
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