Executive Chef

Job Title: Executive Chef

Key Responsibilities

• Prepare food products strictly according to approved recipes, batch sheets, and production schedules.
• Ensure consistency in taste, texture, appearance, and quality across every batch.
• Maintain high standards of food safety, hygiene, and cleanliness throughout food preparation.
• Verify the quality of raw materials before use and immediately report any non-conforming materials.
• Follow standard cooking procedures, processing parameters, and batch instructions without deviation.
• Minimize raw material wastage and ensure optimum utilization of ingredients.
• Maintain accurate production records and batch documentation as required.
• Ensure proper handling, storage, and identification of ingredients during production.
• Maintain cleanliness of workstations, utensils, equipment, and surrounding production areas before, during, and after production.
• Coordinate with the Production Floor Manager and Storekeeper to ensure uninterrupted production.
• Report equipment malfunctions, quality issues, or process deviations immediately.
• Train and guide kitchen assistants and helpers to ensure they perform their duties correctly.
• Instruct all Team Members for Equipment handling and care.
• Support teamwork and support for production efficiency.
• Support continuous improvement initiatives to improve product quality, efficiency, and productivity.

Requirements & Tech Stack

• Ability to accurately follow standardized recipes and batch formulations.
• Understanding of food safety, hygiene, and sanitation practices.
• Good organizational and time management skills.
• Ability to work efficiently under production schedules.
• Team-oriented with good communication and leadership skills.
• Zero major quality or food safety deviations.
• Comply with GMP, GHP, HACCP, BRCGS/FSSC 22000, food safety, hygiene, and workplace safety requirements at all times.