Executive Chef for catering with HACCP 3 FACILITIES AND HOSPITALITY MANAGEMENT SERVICES & TRADING LLC

Job Type: Full-Time / Contract
Experience: Minimum 3-5 years in bulk cooking operatins
Reports To: Head Chef / Catering Manager
Job Summary:
We are looking for a skilled and experienced Kitchen Chef with strong experience in bulk cooking
for the catering industry. The ideal candidate should be capable of leading kitchen operations,
ensuring food quality and hygiene standards as per HACCP Level 3, and managing a team
efficiently Gulf experience is preferred.
Key Responsibility:
Plan, prepare, and execute large-volume cooking for catering orders and events.
Maintain kitchen hygiene, operations, and documentation strictly in line with HACCP
standards.

Train and monitor kitchen staffs to follow SOPs, food safety protocols, and quality
benchmarks.

Maintain food cost within budget while ensuring high-quality food productions.
Manage inventory and procurement efficiently to prevent wastage and shortages.
Communicate efficiently with clients and authorities, representing the organization
professionally.
Ensure smooth coordination with front-of-house teams to meet customer expectations
Handle audits, inspections, and compliance with local food safety regulations.
Required Skills & Qualifications:

Diploma or Degree in Culinary Arts / Hotel Management.
HACCP Level 3 Certification is mandatory.
Minimum 3 years of experience in bulk cooking for catering, banquets, or large-scale
kitchens.

Strong knowledge of, Arabic, Indian and international cuisine (based on client demand).
Proven ability to manage food cost, wastage control, and kitchen logistics.
Excellent communication skills to deal with clients, team members, and authorities.