Executive Chef

V Konnect; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

A leading company in Dubai seeks an Executive Chef to manage culinary operations at an accommodation camp. The role involves menu planning, food preparation, and ensuring compliance with health and safety standards. The ideal candidate will lead a team, implement cost-effective practices, and cater to diverse dietary needs, ensuring high-quality meals for employees.

Qualifications

• Experience in managing culinary operations and food preparation.
• Knowledge of hygiene standards and food safety regulations.

Responsibilities

• Lead culinary operations, ensuring high-quality meal delivery.
• Supervise food preparation and maintain hygiene standards.
• Oversee procurement and inventory control of food supplies.

Skills

Team Leadership

Menu Planning

Food Safety

Job description

To lead and manage all culinary operations at the accommodation camp, ensuring the delivery of high-quality, nutritious, and culturally appropriate meals to employees. The Executive Chef is responsible for menu planning, food preparation, hygiene standards, inventory control, and team leadership, ensuring compliance with health and safety regulations and company standards.
Design and implement diverse, nutritious, and appealing menus tailored to the workforce's dietary needs and preferences
Supervise food preparation and presentation to ensure consistency and high standards
Conduct regular food tastings and quality checks
Ensure meals are served on time and in accordance with the daily schedule
Monitor portion control and minimise food waste
Enforce strict hygiene and sanitation standards in all kitchen and dining areas
Ensure compliance with local food safety regulations and internal policies
Conduct regular inspections and audits of kitchen facilities and equipment
Train staff on food safety, personal hygiene, and emergency procedures
Maintain records of cleaning schedules, temperature logs, and safety checks
Oversee procurement of food supplies and kitchen equipment in coordination with procurement teams
Monitor inventory levels and ensure proper storage and rotation of stock
Implement cost-effective practices without compromising food quality
Track food consumption and adjust orders to reduce waste and overstocking
Maintain accurate records of purchases, usage, and wastage
Develop weekly and monthly meal plans that meet nutritional standards.
Incorporate seasonal and locally available ingredients to enhance variety and reduce costs.
Cater to special dietary requirements (e.g., vegetarian, diabetic, religious).
Gather feedback from residents to continuously improve meal offerings.
Collaborate with nutritionists or health professionals if needed.

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