Executive Chef – Food Production

About the role

The Executive Chef – Food Production will lead the entire food production operation, ensuring high‑quality output, compliance with health regulations, and efficient use of resources. This senior position involves strategic planning, staff development, and close collaboration with purchasing, sales, storeroom and operations teams.

Key responsibilities

• Review and authorize manpower planning schedules prepared by the Executive Sous Chef or Senior Sous Chef.
• Lead training and development programmes for all staff, focusing on technical and managerial skills.
• Oversee recruitment, selection and orientation of production department personnel.
• Monitor staff performance, conduct annual appraisals and manage wastage reports, taking corrective action as needed.
• Ensure all materials and products used in production meet the highest quality standards.
• Drive the development of new food products and ensure compliance with HACCP and Qatari health regulations, including blast‑chilling procedures.
• Maintain records of restricted‑machinery training, personal hygiene standards and accident reports.
• Foster strong working relationships with Purchasing, Sales, Storeroom and Operations departments.

Required profile

• Culinary or Hospitality degree at the bachelor level.
• 10+ years experience managing an industrial or inflight catering/ghost‑kitchen facility, preferably as an Executive Sous Chef.
• Basic knowledge of Operations and Management Information Computer Systems.
• Internationally recognised hygiene training (HACCP).

Required skills

• Industrial catering operations
• Inflight catering expertise
• Ghost‑kitchen management
• Food production facility management
• Operations and Management Information Computer Systems
• HACCP compliance