chef kitchen manager

STRATCOR PRIVATE LIMITED

Executive Head Chef &mdash; Catering Operations (Batch Cooking)Employer: Healthy Plates (School &amp; Institutional Catering)Location: Lahore, Pakistan Employment Type: Full&#8209;time Reports to: Program Director, Healthy Plates Start date: ImmediatelyRole OverviewHealthy Plates is seeking an Executive Head Chef to lead kitchen operations for our startup catering program, currently producing hundreds of meals daily for schools and institutions. This is an operations&#8209;first, batch&#8209;cooking leadership role: you will deliver safe, tasty, nutritious meals at scale, on time and on budget&mdash;every day. The ideal candidate combines production planning, kitchen leadership, and cost discipline with a practical, hands&#8209;on approach in a resource&#8209;constrained, growth&#8209;stage environment.Key Responsibilities<ul><li>Daily Production &amp; Batch Cooking: Supervise and execute medium&#8209;scale batch cooking (hundreds of portions) with consistent taste and texture.</li><li>Menu Execution: Deliver rotating menus aligned with nutrition targets, portion sizes by age group, and dietary/halal standards.</li><li>Food Safety &amp; Compliance: Enforce HACCP&#8209;based SOPs (receiving, storage, prep, cooking, cooling, reheating, holding, transport). Maintain sanitation records; pass internal and external audits.</li><li>People Leadership: Lead a small team of chefs and assistants. Build rosters, assign tasks, train for speed, quality, and hygiene; coach for improvement.</li><li>Procurement &amp; Cost Control: Collaborate with procurement to forecast needs, standardize specs, and minimize wastage. Hit cost per&#8209;meal targets.</li><li>Production Planning: Translate daily orders into production plans using standardized recipes and yield factors. Generate prep lists and dispatch plans.</li><li>Quality Assurance: Run tastings and final checks; monitor customer feedback loops (teachers/parents/admin) and take corrective action.</li><li>Equipment &amp; Maintenance: Ensure proper use and care of kitchen equipment; raise tickets for repairs promptly.</li><li>Documentation &amp; Reporting: Maintain accurate records (time&#8209;temp, inventory, cleaning, training). Report daily production KPIs.</li></ul>Startup &amp; Batch Cooking Standards<ul><li>Use standardized recipes with target yields and critical temperatures.</li><li>Apply FIFO and batch coding; maintain traceability from receiving to dispatch.</li><li>Strict time&#8209;temperature control: cooking, hot&#8209;holding, cooling, and reheating.</li><li>Implement portion control tools (scales, ladles, scoops).</li><li>Enforce allergen protocols and food safety practices.</li></ul>People &amp; Culture<ul><li>Build a culture of punctuality, cleanliness, and respect.</li><li>Conduct weekly tool&#8209;box talks on hygiene, safety, and efficiency.</li><li>Encourage flexibility and cross&#8209;training to cover absences.</li></ul>KPIs (Measured Weekly/Monthly)<ul><li>On&#8209;time dispatch rate (%)</li><li>Food cost per meal vs target (PKR)</li><li>Yield &amp; wastage (%)</li><li>HACCP compliance (audit score, incident count)</li><li>Customer satisfaction score</li><li>Staff attendance and training hours</li></ul>Qualifications &amp; Experience<ul><li>3&ndash;5 years in catering/central kitchen/banquet operations, including batch cooking.</li><li>Strong command of HACCP, hygiene, and Pakistani food safety regulations.</li><li>Proven ability to manage a small team in a startup or resource&#8209;limited kitchen environment.</li><li>Competence with production planning, inventory, and basic spreadsheets.</li><li>Culinary diploma/certification preferred; halal catering experience a plus.</li></ul>Skills &amp; Traits<ul><li>Hands&#8209;on leader comfortable in a startup kitchen.</li><li>Strong problem&#8209;solver with attention to detail.</li><li>Disciplined about SOPs and continuous improvement.</li></ul>Work Schedule<ul><li>6&#8209;day workweek; early&#8209;morning production windows aligned to dispatch times.</li></ul>Compensation &amp; Benefits<ul><li>Salary: Competitive + performance bonus tied to KPIs.</li><li>Benefits: Meals, paid leave, uniform, training.</li></ul>How to ApplySend your CV and a brief note on a past batch&#8209;cooking operation you led (meal count, menu, equipment used, KPIs hit) to usman.ahmad96@gmail.com with subject &ldquo;Executive Head Chef &mdash; Healthy Plates.&rdquo;Selection Process<ul><li>Screening Interview (operations focus)</li><li>Practical Assessment: Plan and produce a 150&#8209;meal batch dish with portion control and HACCP logs; submit cost sheet and yields.</li><li>Final Interview with Program Director</li></ul>30&#8209;60&#8209;90 Day Outcomes (Guidance)<ul><li>30 days: Stabilize SOPs, rosters, sanitation and time&#8209;temp logs; hit on&#8209;time dispatch &ge;95%.</li><li>60 days: Reduce wastage by &ge;10% vs baseline; standardize top 15 recipes with verified yields.</li><li>90 days: Achieve food cost per meal at or below target; implement continuous improvement with weekly KPI reviews.</li></ul>Healthy Plates is an equal opportunity employer. We comply with local labor and tax laws and maintain a zero&#8209;tolerance policy for unsafe food practices.Job Type: Full-timePay: Rs100,000.00 - Rs150,000.00 per monthWork Location: In person

Head Chef/Kitchen Manager

Afrex International

Hiring &ndash; Chef / Kitchen ManagerRelocate to Mogadishu, SomaliaWe are is seeking a talented Chef / Kitchen Manager to lead our catering operations. The role requires excellent cooking skills, experience with international cuisines, and strong leadership to manage kitchen staff and ensure food safety. You&rsquo;ll also be responsible for menu planning, budgeting, and maintaining high nutritional standards for large-scale catering.Requirements:Excellent cooking skills &amp; experience in large-scale cateringStrong knowledge of international cuisinesSkilled in menu planning with focus on nutrition &amp; varietyAbility to prepare budgets &amp; manage inventoryStrong leadership, organization &amp; communication skillsStrict adherence to health, hygiene &amp; food safety standardsResponsibilities:Lead kitchen operations and supervise staffPrepare balanced menus &amp; high-quality mealsMonitor budgets, inventory &amp; supply levelsEnsure compliance with safety &amp; sanitation standardsKey Responsibilities:<ul><li>Experience on managing medium size kitchen, inventory management, menu preparation etc.</li><li>Plan, prepare, and present high-quality dishes from multiple international cuisines.</li><li>Develop rotating menus that reflect seasonal ingredients and cultural variety.</li><li>Ensure consistency and authenticity in flavor, presentation, and techniques across all dishes.</li><li>Oversee food preparation and cooking activities in compliance with health and safety regulations.</li><li>Train and mentor kitchen staff in international cooking techniques and presentation.</li><li>Source high-quality, authentic ingredients appropriate to each cuisine.</li><li>Manage kitchen inventory, ordering, and cost control within budget guidelines.</li><li>Collaborate with management on new concepts, promotions, and events related to international culinary offerings.</li><li>Maintain cleanliness and organization in the kitchen and adhere to all food safety and sanitation standards.</li><li>Stay updated on culinary trends and emerging international food movements</li><li>Comfortable with meet preparation.</li><li>Supervise junior cook ,staff and dishwashers</li></ul>Qualifications:<ul><li>Proven experience as a chef with specialization in international or multicultural cuisine.</li><li>Culinary degree or equivalent formal training preferred.</li><li>Minimum [5] years of experience in a professional kitchen, preferably in upscale restaurants or hotels.</li><li>Strong knowledge of regional cooking methods, spices, and presentation styles.</li><li>Ability to manage a diverse kitchen team and work under pressure.</li><li>Excellent communication, time management, and organizational skills.</li><li>Passion for global culinary arts and hospitality.</li></ul>Preferred Experience (a plus):<ul><li>Experience in menu development for international-themed restaurants or global hotel chains.</li><li>Multilingual abilities (for communicating recipes or sourcing ingredients internationally).</li><li>Previous work or training experience abroad.</li><li>Preference for Immediate joiner </li></ul><ul><li>Compensation &amp; Benefits:</li><li>Salary: 1200-1400$</li><li>Project-related flights fully covered</li><li>Secure and well-maintained accommodation inside the AMISOM Green Zone</li><li>Access to dining, laundry, and uniforms</li><li>Paid scheduled vacation leave</li></ul>.Job Types: Full-time, PermanentPay: AED3,000.00 - AED4,000.00 per monthApplication Question(s):<ul><li>Are you willing to relocate to Somalia?</li><li>What is your current salary and benefit?</li><li>What is your minimum expected salary?</li><li>how many years of relevant experience do you have? </li><li>Please mention notice period..</li></ul>

Chef/Kitchen Manager-International Cuisine

Chain Blue Restaurant

Chain Blue is a fast-growing restaurant brand known for quality, consistency, and excellent customer experience. We are looking for a skilled and dependable Head Chef &amp; Kitchen Manager to lead our kitchen operations, maintain high food standards, and manage the kitchen from A to Z.Role OverviewThe Head Chef &amp; Kitchen Manager will be responsible for all cooking and food preparation, managing kitchen staff, maintaining cleanliness, and handling inventory and ordering. This role requires strong leadership, excellent cooking skills, and the ability to maintain smooth daily operations.Key ResponsibilitiesCooking &amp; Food Preparation<ul><li>Prepare and cook all menu items to high quality and consistency.</li><li>Oversee food prep and ensure proper portioning and presentation.</li><li>Maintain excellent taste, hygiene, and standards at all times.</li></ul>Kitchen Management<ul><li>Supervise and train kitchen helpers and prep staff.</li><li>Assign daily tasks and ensure smooth workflow.</li><li>Maintain cleanliness, hygiene, and safety standards in the kitchen.</li><li>Ensure all equipment is properly maintained.</li></ul>Inventory &amp; Ordering<ul><li>Track daily stock levels and usage.</li><li>Place orders for ingredients and supplies.</li><li>Prevent wastage and manage food cost efficiently.</li><li>Receive and inspect deliveries.</li></ul>Menu &amp; Quality Control<ul><li>Assist in menu improvements and new dish development.</li><li>Ensure consistency in flavour, presentation, and speed of service.</li><li>Monitor food safety and comply with health regulations.</li></ul>Team Leadership<ul><li>Lead by example with professionalism and discipline.</li><li>Build a positive and efficient kitchen environment.</li><li>Schedule shifts for kitchen staff when needed.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience as a Head Chef or Kitchen Manager.</li><li>Strong cooking and prep skills.</li><li>Knowledge of food safety and hygiene standards.</li><li>Good leadership and communication skills.</li><li>Ability to work under pressure and meet deadlines.</li><li>Organised and reliable.</li><li>Experience managing inventory and ordering supplies.</li></ul>Job Type: Full-timePay: QAR3,500.00 - QAR4,500.00 per monthApplication Question(s):<ul><li>Which restaurant did you work for?</li><li>Did you manage a kitchen before?</li></ul>Experience:<ul><li>Kitchen : 5 years (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Head Chef and Kitchen Manager

Muscat Glossy trading

The Kitchen Chef Manager is responsible for overseeing the operations of the central kitchen, ensuring high-quality food preparation and timely delivery to catering clients and three restaurant branches. The role involves menu planning, inventory control, staff supervision, compliance with food safety regulations, and cost management to optimize efficiency and profitability.Job Type: Full-time

Kitchen chef Manager - Central Kitchen • Muscat •

Koub Cafe (pre-opening)

Job Title: HeadChef &ndash; Healthy Diet Cloud KitchenLocation: Ajman Employment Type: Full-TimeJob Description: We are looking for an experienced and passionate Chef to lead our kitchen operations and create innovative, healthy dishes. The ideal candidate should have knowledge of healthy diets, calorie-balanced meals, and nutrition-based cooking.Key Responsibilities:<ul><li>Prepare and cook healthy meals, smoothies, and snacks according to caf&eacute; standards.</li><li>Develop and update menu items focused on nutrition, taste, and presentation.</li><li>Ensure high standards of hygiene, cleanliness, and food safety in the kitchen.</li><li>Manage kitchen staff, inventory, and food costs efficiently.</li><li>Coordinate with management to plan weekly specials and seasonal menus.</li><li>Maintain portion control and quality consistency.</li><li>Stay updated with healthy food trends and dietary requirements (e.g., vegan, keto, gluten-free).</li></ul>Requirements:<ul><li>Proven experience as a Chef or Cook (experience in healthy or diet-focused cuisine preferred).</li><li>Strong knowledge of nutrition and healthy cooking techniques.</li><li>Excellent leadership, time management, and organizational skills.</li><li>Creativity and passion for healthy food.</li><li>Ability to work in a fast-paced environment.</li><li>Basic knowledge of food costing and kitchen management.</li></ul>Benefits:<ul><li>Competitive salary (based on experience)</li><li>Friendly and supportive work environment</li><li>Opportunity to innovate and grow with a health-driven brand</li></ul>Job Type: Full-timePay: AED3,000.00 - AED35,00.00 per monthJob Type: Full-timePay: From AED3,500.00 per month

Head Chef (A Diet Cloud Kitchen )

Conservatorium Hotel

<div><div><div>Chef de Cuisine - Broadway
 <div></div><div><div><ul><li>543637
</li> </ul></div><div></div><div><ul><li>Culinary / Kitchen
</li> </ul></div><div></div><div><ul><li>Full time
</li></ul></div><div></div><div><ul><li><div>Emirates Palace Mandarin Oriental, Abu Dhabi
</div></li>
</ul></div></div><div></div><div>Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Chef de Cuisine to join our Culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city&rsquo;s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.

About the job

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Chef de Cuisine is responsible in leading, managing and organizing all aspects of the food production to the highest professional standards and in accordance with the Standard Operating Procedure as issued by the Executive Chef. Further responsible for running the kitchen outlet with creativity and innovative way by introducing new dishes and products on the market. Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. The Chef de Cuisine reports to the Executive Chef.

As a Chef de Cuisine, you will be responsible for the following duties:
<ul>
<li>Assist with organizing special events and special food promotions.</li>
<li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li>
<li>Maintain a hygienic kitchen environment.</li>
<li>Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.</li>
<li>Ensures that the reputation and image of the Restaurant reflects the highest possible standard.</li>
<li>Accepts flexible working hours according to the business demand.</li>
<li>Attends meetings and trainings required by the Executive Chef.</li>
<li>Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.</li>
<li>Work with Executive Management and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li>
<li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li>
<li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li>
<li>Work with Executive Management in the preparation of the department&rsquo;s budget.</li>
<li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li>
<li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li>
<li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li>
<li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li>
</ul>
As a Chef de Cuisine, we expect from you:
<ul>
<li>Experience in the same role within luxury hotel environment, resort experience will be a plus</li>
<li>Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.</li>
<li>Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills.</li>
<li>Knows and understands the job description of all positions in his/ her department, Knows and understands policies relating to his/ her department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
</ul>
We&rsquo;re Fans. Are you?</div></div></div></div>

Chef de Cuisine - Broadway

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 
 
 The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 Qualifications
 
 
 
 A potential candidate should ideally have:
 
 
 <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 and specifically Banquets experience.
 </li>
 <li>
 Preferably with experience in luxury international brands.
 </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>
 </ul>
</div>

Sous Chef

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