Executive Chef - Production

About the role

The Executive Chef – Production leads the daily meal production for airline catering, ensuring that every dish meets the highest standards of quality, presentation, and safety in line with airline specifications.

Key responsibilities

• Plan, direct and supervise all day‑to‑day kitchen activities, guaranteeing smooth workflow and efficient production.
• Evaluate raw‑material quality and food presentation to meet airline and BAS standards, coordinating with the Supply Section.
• Ensure raw‑material availability, work with Catering Supply on meal changes, and contribute to consumption forecasting.
• Assess food costs and kitchen operations, recommending production improvements and alternative ingredients.
• Verify staff hygiene, uniform compliance, kitchen cleanliness and adherence to ISO 22000 and HACCP standards.
• Develop training materials, conduct inductions and ensure staff competency in food safety and hygiene.
• Collaborate with maintenance teams to keep equipment functional and reconcile production records with meal sales.
• Guide menu innovation, ensure regulatory compliance and support ad‑hoc projects.

Required profile

• Proven experience in a senior culinary leadership role, preferably within airline or large‑scale catering environments.
• Strong knowledge of food safety regulations, ISO 22000 and HACCP.
• Ability to manage and motivate a production team, ensuring high standards of hygiene and safety.
• Experience in cost control, forecasting and menu development.

Required skills

• ISO 22000
• HACCP
• Food safety standards