Job Description

Reports to Resident Manager
Job Purpose :
An executive chef is Responsible of hands-on supervision of day-to-day functions of kitchens,
butchery, and bakery/confectionery. He is responsible for menu planning in coordination with
the Resident Manager and preparing the main course items. He organizes banqueting for barbe-
Que., special and theme nights.
Our Values and Behaviors:
An individual’s belief in our values and behaviors is as important as their technical and/or
professional know how. Our Job Descriptions are written keeping this in mind. Safety HSE, no
harm to people, no harm to the environment Look out for each other always Service
Customers really do come first, Standards, Performance, Unique Solutions Never compromise
on our service or performance standards Integrity Governance, Honesty, Ethics Report any
inappropriate acts or behaviors to line manager Efficiency Best in class competitiveness with
world-class competition, Performance Avoid all sort of wastage in our work Caring Nurturing
our people, Family Culture, Helping Communities Maintain excellent teamwork
Key tasks and duties:
? Responsible for hands-on supervision of day to day functions of food preparation,
kitchens, butchery, and bakery/confectionery.
? Responsible for production of main course items as per the menu certifies taste, quality
and quantity and appearance of all items from the kitchen.
? Coordinates with the heads with approval of the Resident Manager on menu planning,
barbeque, diet, hot buffets and special events menus and theme/fusion nights.
? Responsible for maintaining the food cost, planning cost-effective indents before
procurements, minimizing wastage and efficient utilization of food products before
expiry.
? Responsible for organizing and supervision of menu cycles in Continental, Arabic and
Indian Food and fusion.
? Conducts daily briefing and assigns duties with supervision to the head cooks/bakers
and cooks.
? Supervises mis-en-place, salad section and makes rounds at counter services at the
buffet for customer feedback.
? Raising indents and any other requirement according to the menu with the approval of
Chef and ensures the correct usage and minimal wastage.
Responsible for implementation of Q.A/HSE systems, food & personal hygiene of his
team.
? Conduct training & toolbox meetings in food hygiene and culinary skills and responsible
for keeping the food samples.
? Supervises the daily cleaning activity and deep cleaning including the sanitization.
? Responsible for reporting defects and hazards immediately and ensuring all safety
regulations are compiled by him and his team.
? Design and implement effective strategies for large-scale food production to meet
specified quality and quantity requirements.
? Lead and manage a diverse culinary team, providing guidance, training, and support to
ensure a high standard of food production.
? Develop and standardize recipes, menus, and food preparation procedures to maintain
consistency and quality across all production lines.
? Collaborate with the procurement team to ensure the timely and cost-effective sourcing
of high-quality ingredients and kitchen supplies.
? Maintain strict adherence to food safety and sanitation standards, ensuring compliance
with all regulatory requirements.
? Oversee the maintenance and cleanliness of kitchen equipment and facilities, ensuring
they are in optimal working condition at all times.
? Monitor and control food production costs, implementing efficient practices to maximize
profitability without compromising quality.
? Stay updated with industry trends and developments, integrating new techniques and
technologies to enhance kitchen productivity and quality.
? Foster a positive and collaborative work environment, promoting teamwork and a
culture of continuous improvement within the culinary team.
? Handle any kitchen-related issues or emergencies promptly and effectively,
demonstrating strong problem-solving skills and a calm demeanor under pressure.
? To be maintained and followed the Inventory systems to control the cost.
Education and Experience:
? Bachelor's degree in hotel management/Culinary arts
? Minimum 10-12 experiences in the same field. Prefer GCC experience
? Multi cuisine knowledge and experience- Continental, Indian, Arabic and Oriental cuisine
? Previous experience in managing mass kitchen production operations within the
hospitality or food service industry.
? CIEH Level 3 Food Safety qualification
? IOSH Managing Safety qualification
Skills/Competencies required:
? Proven experience as an Executive Chef or in a similar leadership role within a mass
kitchen production setting.
? Extensive knowledge of large-scale food production techniques, culinary trends, and
best practices.
? Strong leadership abilities, with a demonstrated track record of effectively managing
and motivating a diverse culinary team.
? Excellent communication and interpersonal skills, with the ability to collaborate and
coordinate with various departments effectively.
? In-depth understanding of food safety regulations and compliance standards.
? Ability to work in a fast-paced environment and handle multiple tasks simultaneously
without compromising quality.
? Creative and innovative mindset, with a passion for delivering exceptional culinary
experiences.
? Strong organizational and problem-solving skills, with a keen attention to detail.
Note :
1. Experience in handling large Institutional/industrial kitchen operations
catering to multi- cuisine needs - minimum of 5 years of experience as
Executive Chef
2. Hands-on experience in Indian, Continental and Arabic Cuisine.
3. Executive Chef with substantial experience in Industrial Catering, GCC
experience & Bulk cooking.
Salary + Fixed OT 250
Terms:
1. Contract : 2 Years (Renewable )
2. Food, Accommodation, Transportation, Medical insurance, Employment visa, Joining
and Return ticket: Provided by client
3. Overtime: Applicable
4. Working hours and days: 9 hours + 1 hour lunch break / 6 days a week
5. Eligible Nationality: Any (Except Omani)
CFC = FREE RECRUITMENT
GAMCA Medical Cost extra

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Skills

F & B Service , Cooking ,

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Qualifications

• Diploma / Degree in Hotel Management