Executive Chef - Central Commissary Unit

Dubai (Emirate) (AE)
25 Sep 2016
23 Oct 2016
Job Level

The Job holder is Responsible for planning, developing and leading the Central Commissary Unit (CCU) to achieve a cost-efficient, profitable and seamless business that conforms to international best practice and standards whilst developing and promoting a broad product range


  • Responsible for leading and developing the Central Commissary team including recruitment, on job orientation, probation management, performance planning and review, training and succession planning. 
  • Manage timely, exact and conforming product outputs and maintenance of procedures and best practices through responsible team.  Ensure quality and quantity conformances in all areas of operation under direct or indirect control. 
  • Ensure appropriate control of products vis-à-vis specifications and quantities in all applicable production areas through efficient and regular monitoring/reporting.
  • Design product catalogues and recommended price guidelines for covered products in coordination with SVPACS and Pricing team for applicable areas.
  • Increase CCU’s year on year profitability by developing its insourced product range and promoting the business unit’s products both within EKFC and other potential customers.
  • Lead and manage a cost-efficient and smooth-functioning operation which delivers appropriate products in a timely manner at the optimum quality desired while improving upon operational efficiency and cost bottom-line.
  • Responsible for the preparation of budgets and management of costs to reflect operating forecasts and to keep within budgeted figures relating to staff payroll including overtime, equipment, food material utilisation and waste elimination.
  • Ensure smooth augmentation of capacity and efficiencies in order to successfully and profitably absorb forecast volume growths as well as capitalize on opportunities.
  • Plan and commission studies on processes to improve labour and overhead costs with management of efficient workflows and procedures.
  • Design product catalogues and recommended price guidelines for covered products in coordination with SVPACS and Pricing team for applicable areas.
  • ·Work across the entire supply chain to liaise with product and creative suppliers on packaging, component and presentation concepts.
  • Efficient and Cost-effective management of budgetary and KPI scores applicable to the areas under jurisdiction, maintaining or surpassing fixed and variable financial targets.
  • Develop proactive client response and industry standard delivery on all portfolios managed
  • Ensure compliance with the company Occupational Health and Safety system. 


  • Degree or Diploma in Hotel Management or Catering from an institute of repute.
  •  Advanced certification in Food Safety or equivalent from an institute of international repute.
  • Minimum 10 years of experience in large manufacturing firms / butcheries
  • Good understanding of financials and commercials to be able to drive revenue growth


  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Demonstrated ability to meet budget targets.
  • High standards of professional conduct with excellent communication and presentation skills.
  • Detailed knowledge of food safety and quality systems and demonstrated ability to achieve compliance with area of responsibility.
  • Attention to detail, ability to plan, multitask and ability to work to strict time constraints.
  • Excellent people management skills with proven experience of leading and managing a large multinational team in an effective manner.
  • Ability to work harmoniously and professionally with co-workers and supervisors.
  • High level of commitment to continuous improvement and adaptability to change.