Executive Chef / Production Manager📣 Job Ad

About the Executive Chef / Production Manager Role

Catrion Group is seeking an experienced Executive Chef / Production Manager to oversee and manage all food production operations within assigned project areas in Jeddah. This full-time position requires a minimum of 10 years of experience and is crucial for ensuring high-quality food production, adherence to operational standards, and efficient resource utilization to meet organizational objectives.

Key Responsibilities in Food Production Management

The Executive Chef / Production Manager will be responsible for overseeing all food production activities across various segments, including corporate catering, company-operated restaurants, event services, and support functions. This involves developing and executing operational plans to achieve departmental goals through the effective utilization of manpower, equipment, and materials. The role also includes planning and implementing production schedules to meet client and internal demands, ensuring compliance with recipes, yield targets, hygiene, safety, and quality standards.

Operational Oversight and Strategic Planning

Maintaining clear communication channels is essential for the timely dissemination and implementation of updated procedures, client requirements, and regulatory changes. Fostering strong relationships with other departments, clients, and vendors is key to supporting smooth operations and service excellence. The role also requires developing operational contingency plans for peak periods such as Ramadan, Hajj, or other high-volume events. Providing technical support and guidance in selecting raw materials and setting up production processes for new projects is also a core function.

Quality Assurance and Customer Relations

Addressing and resolving customer complaints through root cause analysis and the implementation of corrective actions is a critical responsibility. The position involves regularly updating standard operating procedures (SOPs) in response to operational feedback and evolving client requirements. Ensuring all staff adhere to company policies, procedures, and performance standards, and understand the organization’s vision and goals, is paramount. The role also includes preparing regular reports on departmental performance, progress, and operational challenges.

Financial Management and Resource Optimization

The Executive Chef / Production Manager will develop and monitor the annual departmental budget and monthly forecasts, ensuring alignment with cost-efficiency targets. Optimizing the use of resources to ensure cost-effective operations within approved budget limits is a key financial responsibility. Implementing controls to minimize wastage, equipment breakage, and losses through structured monitoring and accountability is also required. Managing staff rosters, attendance, and leave plans to maintain productivity while controlling overtime is part of the role's operational management.

Required Qualifications and Expertise

Candidates must demonstrate the ability to design menus that align with client specifications, cost controls, and nutritional standards. Expertise in overseeing large-scale food preparation processes, including portion control, cooking methods, and presentation, is essential. A deep knowledge of HACCP, ISO, and other food safety and hygiene regulations is required. Proficiency in managing food cost, minimizing waste, and optimizing the use of ingredients and supplies is also necessary. The role requires proficiency in preparing and monitoring departmental budgets and cost forecasts.