Our client, a catering company is looking for an Executive Chef to be based in Dubai.

Prime Objective

The Executive Chef is responsible for overseeing the culinary operations of the healthcare and institutional catering division. This role requires exceptional leadership, culinary expertise, and a deep understanding of dietary and nutritional needs specific to healthcare and institutional environments. The Executive Chef will ensure food quality, compliance with health and safety regulations, and efficient kitchen operations to deliver exceptional dining experiences for patients, staff, and clients.

Job Description

1. Menu Planning & Development

• Create and implement menus tailored to the nutritional, dietary, and cultural requirements of healthcare and institutional clients.
• Collaborate with dietitians and nutritionists to design balanced meals for diverse dietary needs, such as low sodium, diabetic-friendly, allergen-free, and therapeutic diets.
• Introduce innovative recipes and presentation styles to enhance client satisfaction.

2. Kitchen Operations Management

• Supervise daily kitchen operations, ensuring timely and efficient meal preparation and service delivery.
• Develop and implement standard operating procedures (SOPs) for consistent food production.

3. Food Quality & Presentation

• Maintain high standards of food quality, taste, and presentation.
• Conduct regular quality checks to ensure meals meet client expectations and dietary guidelines.

4. Compliance & Safety

• Ensure strict adherence to health, safety, and hygiene regulations, including HACCP and local food safety standards.
• Establish allergen management protocols to prevent cross-contamination.

5. Staff Leadership & Development

• Lead, train, and mentor kitchen staff, including sous chefs, cooks, and other team members, fostering a positive and productive work environment.
• Oversee staff scheduling to ensure adequate coverage during all shifts.

6. Budget Management

• Manage food costs and labor budgets, ensuring financial efficiency without compromising on quality.
• Monitor inventory levels, control waste, and oversee procurement to optimize resources.

7. Client Engagement

• Interact with healthcare administrators, institutional managers, and other stakeholders to understand and fulfil their catering needs.
• Provide regular updates and gather feedback to continually improve culinary services.

8. Catering Services

• Plan and execute catering for special events, conferences, and institutional programs, ensuring seamless service.

9. Sustainability Initiatives

• Implement environmentally responsible practices to reduce waste and promote sustainability within kitchen operations.

10. Crisis Management

Develop contingency plans to address kitchen emergencies, supply chain disruptions, or staff shortages.

Key Performance Indicators (KPIs):

• Client satisfaction scores.
• Food cost percentage and budget adherence.
• Compliance with health and safety audits.
• Staff retention and engagement levels.
• Operational efficiency and meal delivery timelines.

Qualifications:

• Education: Culinary degree or equivalent certification in a relevant field. Advanced training in dietary or therapeutic nutrition is a plus.
• Experience: Minimum 7–10 years of experience in institutional or healthcare catering, with at least 3 years in a leadership role.
• Skills:
  • Strong leadership and team management abilities.
  • Expertise in creating nutritionally balanced menus.
  • Proficiency in budget management and cost control.
  • Knowledge of food safety regulations and healthcare dietary requirements.
  • Excellent communication and interpersonal skills.