Kitchen Manager

The Kitchen Manager is responsible for overseeing daily kitchen operations, ensuring food quality, safety standards, cost control, and team performance. This role ensures smooth workflow, efficient production, and compliance with hygiene regulations while maintaining high culinary standards.

Key Responsibilities

• Manage day-to-day kitchen operations, staff scheduling, and task delegation
• Ensure food quality, presentation, and consistency meet company standards
• Monitor inventory levels
• Control food cost, waste, and kitchen expenses within budget targets
• Maintain hygiene, sanitation, and food safety compliance at all times
• Train, supervise, and evaluate kitchen staff performance
• Implement standard recipes, SOPs, and portion control measures
• Coordinate with front-of-house teams for smooth service flow

Requirements

• Minimum 5 years of F&B experience
• Strong leadership and team management skills
• Knowledge of food safety standards (HACCP or equivalent preferred)
• Ability to work under pressure in a fast-paced environment
• Good organizational and time-management skills
• Cost control and inventory management knowledge

Job Type: Full-time

Experience:

• F&B: 5 years (Required)

Language:

• English (Required)
• Arabic (Preferred)