Executive Chef - Industrial Catering & Large-Scale Food Production

Executive Chef to lead high-volume industrial catering operations serving 5,000–25,000 meals per day. Responsibilities include overseeing menu execution, food quality, kitchen operations, cost control, hygiene compliance, and team management; ensure nutritional balance, cultural appropriateness, and adherence to contractual requirements; supervise food preparation, portioning, presentation, inventory, and yield optimization; monitor food costs, wastage, and supplier coordination; drive continuous improvement and ensure HACCP compliance, audits, and safety standards; lead, train, and develop kitchen staff and managers, and manage staffing schedules.