chef kitchen manager

The Sassy Biscuit Co.

Overview We are seeking a dedicated and experienced Kitchen Manager to oversee the daily operations of our kitchen. The ideal candidate will have a passion for culinary excellence and a strong understanding of food safety and production processes. This role is crucial in ensuring that our kitchen runs smoothly, providing high-quality meals while maintaining a positive work environment for staff.Duties<ul><li>Manage kitchen staff, including hiring, training, and scheduling to ensure efficient operation.</li><li>Oversee food preparation and cooking processes to maintain quality and consistency.</li><li>Ensure compliance with food safety regulations and standards, including proper handling and storage of food.</li><li>Monitor inventory levels, order supplies, and manage food costs effectively.</li><li>Develop menus that reflect seasonal availability and customer preferences.</li><li>Provide exceptional customer service by addressing any concerns or feedback promptly.</li><li>Maintain cleanliness and organization of the kitchen area, ensuring all equipment is in good working order.</li><li>Collaborate with front-of-house staff to ensure seamless service during busy periods.</li></ul>Qualifications<ul><li>Proven experience in a kitchen management role within a casual dining or quick service fast food restaurant setting.</li><li>Strong knowledge of food handling, production techniques, and safety standards.</li><li>Familiarity with Aloha POS systems is preferred but not required.</li><li>Excellent customer service skills with the ability to communicate effectively with both staff and patrons.</li><li>Experience in training development to foster skill growth among team members.</li><li>Bartending experience is a plus but not mandatory.</li><li>Culinary degree or equivalent experience is preferred.</li></ul>Join our team as a Kitchen Manager where you can showcase your culinary skills while leading a passionate team dedicated to providing outstanding dining experiences.Job Type: Full-timePay: $47,313.00 - $53,791.00 per yearBenefits:<ul><li>Employee discount</li><li>Paid time off</li><li>Paid training</li></ul>People with a criminal record are encouraged to applyWork Location: In person

Chef / Kitchen Manager

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.
KEY RESPONSIBILITIES<ul><li>
Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.</li><li>
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.</li><li>
Ensure that all dishes are prepared to the highest quality and consistency.</li><li>
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.</li><li>
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.</li><li>
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.</li><li>
Monitor stock levels, assist in inventory management, and place orders as needed.</li><li>
Assist in managing food costs and minimizing waste.</li><li>
Step in to lead the kitchen in the absence of the Executive Chef.</li><li>
Ensure kitchen equipment is maintained in good working condition.</li><li>
Provide feedback on performance and support the development of kitchen staff.</li><li>
To ensure the team are correctly dressed and adhere to highest hygiene standards.</li><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.</li><li>
Collaborate with the F&amp;B team to ensure smooth food delivery.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Driving results</li><li>
Flexibility</li><li>
Problem solving</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel / F&amp;B outlet.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Knowledge of food safety and hygiene standards and regulations.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning<h3 class="jobSectionHeader">
People and Culture</h3>
Leadership Development</div></div>

Sous Chef

Propel Consult

We are seeking an experienced and passionate Sous Chef specialising in Italian cuisine to support the Head Chef in leading our kitchen operations. The ideal candidate will have strong experience in traditional and modern Italian cooking, excellent leadership skills, and the ability to maintain high standards of quality, consistency, and efficiency.Key ResponsibilitiesCulinary Operations<ul><li>Assist the Head Chef in managing daily kitchen operations.</li><li>Oversee food preparation, cooking, and presentation for all Italian dishes.</li><li>Ensure consistency in taste, portioning, and quality across all services.</li><li>Contribute to the development of seasonal menus, specials, and new Italian dishes.</li><li>Maintain high standards of authenticity in pasta, risotto, sauces, grills, and regional Italian specialties.</li></ul>Leadership &amp; Team Management<ul><li>Supervise, train, and guide junior chefs on assigned stations.</li><li>Allocate tasks and ensure smooth workflow during service.</li><li>Lead the kitchen in the absence of the Head Chef.</li><li>Promote teamwork, respect, and a positive working environment.</li></ul>Food Safety &amp; Hygiene<ul><li>Ensure full compliance with HACCP and all kitchen safety standards.</li><li>Monitor cleanliness, sanitation, and organisation of all kitchen areas.</li><li>Conduct regular checks on food storage, temperature control, and stock rotation.</li></ul>Cost Control &amp; Inventory<ul><li>Assist with managing food cost, portion control, and wastage.</li><li>Support with ordering, receiving, and inventory management.</li><li>Work closely with suppliers to ensure quality and authenticity of ingredients.</li></ul>Requirements<ul><li>Proven experience as a Sous Chef or strong Chef de Partie in an Italian restaurant.</li><li>Strong knowledge of traditional Italian cuisine, techniques, and regional dishes.</li><li>Experience with fresh pasta, sauces, wood-fired or grill cooking is an advantage.</li><li>Excellent leadership, communication, and time-management skills.</li><li>Ability to thrive under pressure in a fast-paced environment.</li><li>Knowledge of food safety guidelines, HACCP, and kitchen standards.</li><li>Passion for Italian flavours, creativity, and culinary excellence.</li></ul>Job Types: Full-time, PermanentPay: Up to BD500.000 per month

sous chef

Ridge Coffee House W.L.L

Ridge Coffee House is seeking a skilled and organized Head Chef to lead our kitchen operations. This role requires someone hands-on who can manage the entire back-of-house, maintain food quality, oversee staff, and ensure smooth daily service.Role OverviewThe Head Chef will be fully responsible for menu execution, food preparation, kitchen staff management, inventory, hygiene, and overall kitchen performance.Key ResponsibilitiesKitchen Management &amp; Operations<ul><li>Supervise daily kitchen activities, prep, cooking, and presentation</li><li>Ensure all dishes are prepared according to recipes, standards, and portion controls</li><li>Oversee kitchen opening and closing procedures</li><li>Maintain a clean, organized, and efficient kitchen environment</li></ul>Menu Execution &amp; Development<ul><li>Execute caf&eacute;-style menu items consistently</li><li>Assist in developing new dishes, specials, and seasonal items</li><li>Train the team on recipes, portioning, and plating</li><li>Maintain high-quality food presentation at all times</li></ul>Staff Leadership<ul><li>Manage, train, and supervise kitchen staff</li><li>Monitor performance and provide continuous coaching</li><li>Create and manage staff schedules in coordination with the Branch Manager</li><li>Assign prep lists and daily duties</li></ul>Inventory &amp; Cost Control<ul><li>Manage stock levels of food, packaging, and supplies</li><li>Conduct weekly inventory counts</li><li>Control wastage and maintain food cost targets</li><li>Place and track orders with suppliers</li><li>Oversee proper storage, labeling, and FIFO rotation</li></ul>Hygiene, Safety &amp; Compliance<ul><li>Ensure full compliance with Bahrain health and safety regulations</li><li>Maintain HACCP-level cleanliness and documentation</li><li>Monitor food handling, temperature control, and sanitation</li><li>Report and manage any kitchen equipment issues</li></ul>Financial &amp; Administrative Responsibilities<ul><li>Monitor kitchen expenses and maintain budget discipline</li><li>Assist with menu costing and pricing</li><li>Support monthly reporting and kitchen KPIs</li></ul>Requirements<ul><li>3&ndash;6 years of experience in a caf&eacute;/restaurant kitchen (at least 1&ndash;2 years in a supervisory role)</li><li>Strong knowledge of food preparation, cooking techniques, and kitchen workflow</li><li>Ability to manage a team and work in a fast-paced environment</li><li>Strong organizational and communication skills</li><li>Understanding of inventory, ordering, and food cost control</li><li>Familiar with food safety and hygiene standards</li><li>Creative, reliable, and able to take ownership</li></ul>Job Type: Full-time

Head Chef - Ridge Coffee House

Ridge Coffee House is hiring a motivated and reliable Commis Chef to support our kitchen operations. This role is perfect for someone with basic kitchen experience who is eager to learn, grow, and work in a high-standard caf&eacute; environment.Role OverviewThe Commis Chef will assist the Head Chef with food preparation, cooking, plating, hygiene, and daily kitchen tasks to ensure smooth and consistent service.Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li>Assist in preparing ingredients (chopping, portioning, marinating, etc.)</li><li>Cook and assemble menu items according to recipes and standards</li><li>Help prepare breakfast items, sandwiches, pastries, and caf&eacute; dishes</li><li>Follow portion control and presentation guidelines</li></ul>Kitchen Support &amp; Operations<ul><li>Set up the workstation daily and ensure proper mise en place</li><li>Assist in maintaining kitchen cleanliness and organization</li><li>Support with opening and closing procedures</li><li>Restock items, refill containers, and ensure readiness for service rushes</li></ul>Hygiene &amp; Safety<ul><li>Follow all food safety, hygiene, and sanitation standards</li><li>Properly store, label, and rotate ingredients (FIFO)</li><li>Keep equipment and tools clean and sanitized</li><li>Report any maintenance or safety issues</li></ul>Inventory &amp; Waste Control<ul><li>Inform the Head Chef of low stock items</li><li>Help track quantities and minimize food wastage</li><li>Assist with receiving and storing deliveries</li></ul>Requirements<ul><li>1&ndash;2 years of experience in a caf&eacute;/restaurant kitchen (freshers with strong basics also considered)</li><li>Basic cooking and food preparation skills</li><li>Good understanding of hygiene and safety practices</li><li>Ability to follow instructions, recipes, and kitchen standards</li><li>Willing to learn, hardworking, and a team player</li><li>Ability to work under pressure during busy hours</li><li>Punctual and reliable</li></ul>Job Type: Full-time

Commis Chef – Ridge Coffee House

OceanAir Travels

The Sous Chef is responsible for supporting the Executive Chef in managing all kitchen operations, ensuring high standards of food quality, hygiene, and service. The role includes supervising kitchen staff, overseeing food preparation for daily operations and large events, maintaining kitchen inventories, and ensuring consistent execution of menus. The Sous Chef plays a key role in training staff, managing production schedules, and ensuring exceptional guest experiences.Job Responsibilities:<ul><li>Assist the Executive Chef in planning, supervising, and executing daily kitchen operations.</li><li>Oversee food preparation, cooking, and presentation to ensure consistency and high quality.</li><li>Support in designing menus, recipes, and new dishes aligned with the venue&rsquo;s standards.</li><li>Ensure all dishes meet portioning, presentation, and taste standards.</li><li>Monitor the preparation for events, buffet setups, banquets, outdoor catering, and high-volume service.</li><li>Supervise and guide chefs, cooks, and kitchen helpers in daily tasks.</li><li>Conduct on-the-job training to maintain skill development and kitchen efficiency.</li><li>Support in scheduling staff shifts and managing kitchen manpower.</li><li>Maintain strong teamwork and communication within the kitchen.</li><li>Ensure all kitchen equipment and work areas meet food safety and hygiene standards (HACCP).</li><li>Conduct regular inspections of kitchens and storage areas.</li><li>Ensure compliance with Dubai Municipality food safety regulations.</li><li>Monitor proper storage, labeling, and rotation (FIFO) of all food items.</li><li>Assist in managing inventory, stock levels, and ordering of supplies.</li><li>Reduce food waste through effective planning and portion control.</li><li>Ensure all ingredients meet quality standards.</li><li>Support in cost control and maintaining targeted food cost percentages.</li><li>Work closely with service teams, events team, and management to align on menus and special requirements.</li><li>Coordinate with procurement for ordering and receiving items.</li><li>Provide updates to the Executive Chef on kitchen performance, issues, and improvements.</li></ul>Qualifications &amp; Requirements:<ul><li>Proven experience as a Sous Chef or Senior Chef de Partie (minimum 3&ndash;5 years).</li><li>Background in hospitality, resorts, catering, or large-scale events preferred.</li><li>Strong knowledge of international cuisine, Arabic dishes is an advantage.</li><li>Understanding of HACCP, food safety, and hygiene regulations.</li><li>Ability to manage high-volume service and event production.</li><li>Strong leadership, communication, and organizational skills.</li><li>Ability to work under pressure and within tight timelines.</li><li>Flexibility to work shifts, weekends, and outdoor events when required.</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,500.00 per monthApplication Question(s):<ul><li>How many years of experience do you have working as a Sous Chef or in a senior kitchen role?</li><li>Have you worked in hospitality, resorts, or catering operations before? Please specify.</li><li>Are you experienced in handling high-volume events or outdoor catering?</li><li>Are you familiar with HACCP and Dubai Municipality food safety regulations?</li><li>Do you have experience training and supervising kitchen staff?</li><li>What cuisines are you most experienced in preparing?</li><li>Are you comfortable working in shifts and outdoor locations when required?</li><li>What is your expected salary?</li><li>Are you currently in the UAE and available for an in-person&nbsp;trial?</li><li>What is your notice period?</li><li>What is your Nationality?</li></ul>

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Muscat
 
 
 
 
 Summary
 
 
 
 You will be responsible to assist with the efficient running of the Employee Restaurant Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 
 
 The Sous Chef is responsible for the operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
 </li>
 <li>
 Qualification in Kitchen Production or Management will be an advantage.
 </li>
 <li>
 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
 </li>
 <li>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
 </li>
 <li>
 Candidates who are in Oman are preferred.
 </li>
 </ul>
</div>

Sous Chef - Employee Restaurant

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