Executive Chef

Al Jazeera international catering LLC

Job Description

  • Will be overall responsible for food production of all the Cuisines, and Menu Planning including offsites & report to DOPM/PM.
  • To ensure profitability and customer satisfaction of the overall production
  • Liaison on a regular basis with DOPM/PM for Daily Indent, Pax on Board, Menu Planning or any other additional services based on the approved budget.
  • To Monitor HACCP guidelines and safety standards of the Food Production Process.
  • To monitor high standard of Staff discipline.
  • All information suggestion and complaints regarding Production need to be channelized through Exec. Chef.
  • Hold periodical review meetings with Production staff, Supervisors in coordination with Project Manager.
  • Reports daily to DOPM/PM and on periodically to Operations Manager.
  • Responsible for smooth and efficient operations of the Production Department.
  • Plan for the duty roaster for Production Supervisor and Production Staff in coordination with the Project Manager.
  • Responsible for Hygiene Standards in the Production area and the personal hygiene standards of the Production Staff at Site.
  • Responsible for HSE findings closure on daily basis.
  • Responsible for Menu Planning, Weekly / Daily / Monthly requisitions, Food Sampling, Food Cost, Customer Satisfaction, Customer feedback from Dining.
  • To monitor pre & post production wastage on daily basis.
  • To prepare the ODC menus in coordination with DOPM/PM and follow the menu development process.
  • Responsible for the implementation & follow up of best practices in the industry and for the successful completion of ISO standards as per the requirement of the Company.
  • Plan for the Annual Leave of the Production Staff ensuring smooth Operations of the Production Department.
  • Responsible for the successful implementation and compliance of Integrated Management System at site and an active member of the IMS Team.
  • To ensure safe work will be carried out all times by adhering to the requirements of Health and Safety Standard to achieve incident free work place.
  • To do the mentoring & monitoring of the low performers and do the counselling section with the coordination of DOPM/PM

Should be in hotel and catering background

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