Must have an average 5k daily meal output.

Reporting to the Managing Director of the unit, the Executive Chef, Production is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services.

Head of the kitchen and the culinary leader of the Unit.

Requirements

• Minimum 10 years as a Chef required
• Minimum of 4 years as an Executive Chef required.
• Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.
• At least 5 years work extensive exposure in catering ...