Executive Chef – Production

About the role

The Executive Chef – Production leads the daily meal production for airline catering, ensuring that every dish meets strict quality, presentation, and safety standards. This position oversees the entire kitchen operation, from raw material evaluation to final meal assembly, while coordinating with supply and maintenance teams.

Key responsibilities

• Direct and supervise kitchen staff to maintain smooth workflow and compliance with ISO 22000 and HACCP standards.
• Evaluate raw material quality and food presentation, working with the Supply Section to resolve any issues.
• Ensure raw material availability, participate in forecasting, and prevent shortages.
• Assess food costs and recommend more efficient production methods and alternative ingredients.
• Verify staff hygiene, uniform compliance, kitchen cleanliness, and safety regulations.
• Prepare training materials, conduct inductions, and ensure staff competency in food safety.
• Coordinate with maintenance to keep equipment functional and reconcile production records with meal sales.
• Guide menu innovation and handle ad‑hoc projects to support business growth.

Required profile

• Diploma in professional Cookery (minimum 3‑year program).
• At least 7 years of managerial experience in institutional catering or first‑class hotel environments.
• Excellent communication and organisational abilities.
• Ability to work in a culturally diverse team and adapt to a flexible schedule.