Executive Chef - Food Point

Dubai (Emirate) (AE)
31 Aug 2016
28 Sep 2016
Job Type
Job Level

Applications are invited for the position of Executive Chef, within the Culinary Department in Food Point 


  • Develop, present and implement new products for Airline and Food service clients.
  • Manage new product rollout projects and cost saving initiatives to achieve business objectives and financial results.
  • Review existing menus and initiate process improvements for increased quality perception as well as realization of potential cost efficiencies.
  • Research and develop innovative products ranges in coordination with the Senior Business Development Manager for new and improvised product opportunities for new and existing clients.
  • Manage the culinary manufacturing process (low-care) supported by a team of Senior Sous Chefs, Sous Chefs, Process Technologists, supervisors and team members for improved regional ethnic meal authenticity and overall meal quality.
  • Participating in workshop’s with airline and non-airline clients developing concepts for presentation.
  • Work in conjunction with the entire supply chain process, including but not limited to procurement, to liaise with product and creative suppliers on packaging, component and presentation concepts.
  • Assessment of market development projects to identify product opportunities and constraints providing expert recommendations on feasibilities, potential profitability and sustainability of a concept, proposal or opportunity.
  • Develop and motivate all levels of reporting teams through formal and informal feedback for continuous performance and process improvement.
  • Conduct counselling and analyse staff issues which may include handling disciplinary and grievance issues in coordination with Human Resources.
  • Preparing and presenting MIS reports as applicable to areas under jurisdiction, and handle queries or issues pertaining to the same.
  • Achieve or exceed profitability contributors (cost/yield) as well as productivity objectives and present them with justifications appropriating credit to concerned segments of business.
  • Comply with the Company Occupational Health and Safety Policies, Quality Management Systems and all other regulatory framework as applicable from time to time.



  • 3-year Diploma or Degree in Hospitality Management or equivalent professional qualification.
  • Previous experience as an Executive Sous Chef or above in a food service establishment of reputation.
  • High standards of professional conduct with excellent communication and presentation skills.
  • Attentions to detail, ability to plan, multitask and work to strict time constraints.
  • Passion for motivating a team, strong results orientated assessor of people and processes.
  • Excellent people management skills managing positive cultural changes and promoting diversity.


  • Past experience in a Michelin starred establishment.
  • Credible industry-specific rewards and recognition from recent past.
  • Experience of managing a large volume kitchen with more than 50 client accounts of diverse nature.
  • Proactively committed to adding value and creating wealth for the company, through the elimination of waste and improved team effectiveness and productivity.