KITCHEN MANAGER

We are seeking an experienced and performance-driven Kitchen Manager to lead our back-of-house operations, drive quality standards, and manage kitchen profitability.

Key Responsibilities

• Oversee and manage all daily kitchen operations across the outlet.
• Lead, train, and develop cooks, senior cooks, and kitchen staff.
• Ensure consistency in food preparation, taste, presentation, and portion control.
• Monitor and control food cost, wastage, and kitchen expenses.
• Maintain strict adherence to food safety, hygiene, and HACCP standards.
• Manage inventory, purchasing, stock rotation (FIFO), and supplier coordination.
• Develop production planning and ensure smooth service during peak hours.
• Conduct regular performance evaluations and implement training programs.
• Collaborate with restaurant management to achieve operational and financial targets.
• Ensure compliance with local health and safety regulations.

Experience & Skills Requirements

• Minimum 8–10 years of experience in kitchen operations, with at least 4–5 years in an as assistant managerial role (mandatory).
• Strong leadership and team-building abilities.
• Proven experience in food cost control, budgeting, and operational planning.
• Excellent knowledge of food safety, sanitation, and regulatory compliance.
• Ability to manage high-volume operations efficiently.
• Strong organizational, communication, and problem-solving skills.
• Passion for quality, innovation, and continuous improvement.

Educational Requirements

• Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• HACCP / Food Safety Certification.
• Advanced culinary or kitchen management certifications are an advantage.

Job Type: Full-time

Pay: Up to RO350.000 per month