chef manager

Park Avenue Oyster Bar & Grill

Job Overview We are seeking a dynamic and experienced Chef / Kitchen Manager to lead our culinary team and oversee all aspects of kitchen operations. This role is perfect for a passionate culinary professional who thrives in a fast-paced environment, excels at team leadership, and has a strong background in food production, menu planning, and food safety. As a key driver of our food service excellence, you will ensure the highest standards of quality, presentation, and customer satisfaction while managing inventory, supervising staff, and maintaining compliance with health regulations. Your energetic leadership will inspire your team to deliver exceptional dining experiences every day.Duties<ul><li>Lead and supervise kitchen staff, including cooks, servers, and support personnel, fostering a positive and productive work environment</li><li>Oversee food preparation and presentation to ensure consistency, quality, and adherence to menu specifications</li><li>Manage inventory control and food ordering processes to minimize waste and optimize costs</li><li>Develop innovative menus that align with the restaurant&rsquo;s concept while catering to dietary needs and customer preferences</li><li>Ensure strict compliance with food safety standards and sanitation regulations across all kitchen operations</li><li>Coordinate catering events, banquets, and special functions with attention to detail and timely execution</li><li>Supervise shift management, including scheduling staff rotations and monitoring performance during service hours</li><li>Oversee kitchen equipment maintenance and cleanliness to uphold operational efficiency</li><li>Implement training programs for staff on culinary techniques, food handling, and safety procedures</li><li>Monitor food industry trends to keep menus fresh, exciting, and competitive</li></ul>Qualifications<ul><li>Proven experience in fine dining or high-volume food production environments with banquet experience preferred</li><li>Demonstrated supervising experience with strong team management skills</li><li>Extensive culinary experience including menu planning, food preparation, and kitchen management</li><li>Knowledge of dietary requirements, food safety standards (such as HACCP), and sanitation practices</li><li>Background in restaurant management or hospitality industry roles with a focus on food service management</li><li>Strong leadership qualities with the ability to motivate teams and foster collaboration</li><li>Experience in inventory management, cost control, and food handling procedures</li><li>Excellent organizational skills with the ability to manage multiple priorities effectively</li><li>Familiarity with catering operations, event coordination, and shift management processes</li><li>Passion for culinary arts combined with a proactive approach to continuous improvement</li></ul>Join us as we deliver outstanding culinary experiences through energetic leadership and meticulous attention to detail. If you&rsquo;re ready to elevate our kitchen operations while inspiring your team to excel every day &mdash; we want to hear from you!Job Type: Full-timePay: $60,000.00 - $70,000.00 per yearBenefits:<ul><li>Paid time off</li></ul>Work Location: In person

Chef / Kitchen Manager

Chaval

Job Overview We are seeking a dynamic Sous Chef to work together with the Executive Chef and lead our culinary team with passion and precision. You will oversee daily kitchen operations on the line and ensure food quality, and maintain a seamless flow of service. This position offers an exciting opportunity for a motivated culinary professional to showcase their skills in a fast-paced, creative and collaborative environment, driving excellence from the kitchenResponsibilities<ul><li>Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating to ensure consistency and quality.</li><li>Manage inventory control, ordering supplies, monitoring stock levels, and minimizing waste through effective food management practices.</li><li>Lead and motivate the kitchen team, providing training on food safety, handling, and service standards to foster a collaborative and efficient work environment.</li><li>Work with Chef on menu planning and development, incorporating dietary requirements and catering needs to meet diverse guest preferences.</li><li>Ensure compliance with health and safety regulations &amp; maintaining cleanliness standards.</li><li>Coordinate shift management, assigning tasks effectively to meet service demands while maintaining high standards of hospitality.</li></ul>Skills<ul><li>culinary experience with a background in some fine dining environments.</li><li>Proven supervising experience in a fast-paced kitchen setting.</li><li>Knowledge of dietary procedures and food handling regulations.</li><li>Expertise in food production, preparation, and presentation techniques.</li><li>Strong team management skills and leadership, with the ability to lead by example to motivate and foster teamwork</li><li>Knowledge of seasonality of foods</li><li>inventory management &amp; food costing</li><li>food service management, coordination, menu planning, and logistics.</li><li>Familiarity with food safety standards.</li></ul>Ability to handle multiple responsibilities efficiently while maintaining attention to detail in a hospitality setting. Join us as a Sous Chef where your culinary talent will shine! Bring your passion for food industry excellence into a role that challenges you daily while supporting your growth as a leader in the hospitality world. We are committed to providing an inclusive environment where every team member can thrive through collaboration, innovation, and dedication to exceptional service &amp; HospitalityPay: $60,000.00 - $70,000.00 per yearBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Application Question(s):<ul><li>What kind of cuisines have you cooked previously? example French, Japanese etc</li></ul>Work Location: In person

Sous Chef / Kitchen Manager

Le Café

Chef Manager &ndash; Cafe (Full Time) Location: Mall-based caf&eacute;Salary:Up to 3,500 + generous sales commissions Job Type:Full-timeJob SummaryWe are seeking a sales-driven Chef Manager to lead the culinary and commercial performance of a beautifully designed caf&eacute;. This role is ideal for a chef (preferably a pastry chef) with strong experience in menu management, cost control, sales growth, and social media coordination.f you understand how to reduce costs, increase sales, and make food look great both in-store and online, this role is for you.Key Responsibilities<ul><li>Manage daily kitchen food production operations (we only have a very small kitchen)</li><li>Plan, develop, and optimize menus with a focus on profitability</li><li>Actively reduce food costs and wastage while maintaining quality</li><li>Drive sales growth through menu engineering, promotions, and upselling .</li><li>Take ownership of increasing revenue and improving margins</li><li>Support and oversee effective social media management and food content planning </li><li>Ensure excellent food presentation and consistent standards and regulations are followed.</li><li>Maintain hygiene, food safety, and operational compliance</li></ul>Requirements<ul><li>Proven experience as a Chef Manager, Head Chef, or Pastry Chef in a caf&eacute; or similar setting *Pastry chef background preferred</li><li>Strong understanding of sales-driven food concepts and cost control Experience with social media or digital content for food brands is an advantage</li><li>Fluency in both English and Arabic is essential</li><li>Commercial mindset with strong leadership and organizational skills </li></ul>What We Offer * Competitive salary up to **3,500** * **Attractive commission structure based on sales performance** * Full-time role in a stylish caf&eacute; environment * Opportunity to directly impact business growth and profitability and be part of next big brand InshaAllah.Job Type: Full-timePay: From AED3,500.00 per monthApplication Question(s):<ul><li>Do you have UAE based chef experience? </li></ul>Language:<ul><li>Arabic and English fluently? (Required)</li></ul>

Cafe Manager (CHEF)

Brainstorm Human Resource Consultant

Head ChefLocation: Abu Dhabi CitySalary: 5,000&ndash;6,000 AED + Accommodation + Food + TransportJob Description:<ul><li>Oversee all kitchen operations and food preparation</li><li>Maintain food quality, consistency, and presentation</li><li>Ensure compliance with hygiene and safety regulations</li><li>Manage food cost, inventory, and waste control</li><li>Train, guide, and evaluate kitchen staff</li></ul>Requirements:<ul><li>UAE experience as Head Chef or Senior Chef In a Cafe</li><li>Strong kitchen management and leadership skills</li><li>English required; Tagalog or Arabic or Sinhala speakers preferred</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthApplication Question(s):<ul><li>Are you OK with the salary of AED 5000-6000 + Accommodation + Food + Transport?</li><li>Your Notice period, Visa Status?</li></ul>Experience:<ul><li>Senior Chef/Head Chef: 5 years (Required)</li><li>leading Kitchen Operations &amp; Food preparations: 2 years (Required)</li><li>Maintaining food quality &amp; presentation: 4 years (Required)</li><li>compliance with Kitchen/food hygiene &amp; safety regulations: 5 years (Required)</li><li>Training and leading Kitchen Staff: 2 years (Required)</li></ul>

Head Chef - UAE Cafe experienced

Bizaccenknnect Pvt. Ltd.

Profile - Mughlai Head chef/ Executive Chef Location - Kuwait CIty Required Experience - Relevant Experience In Mughlai minimum 10 Year's Salary - 340 KWD to 450 KWD Note - Indian Candidates Will be Consider for this roleA Mughlai Head Chef responsible for planning authentic North Indian/Mughlai menus, leading kitchen operations, ensuring food quality (Tandoori, curries, Biryanis) managing staff, and maintaining strict hygiene (HACCP).Key ResponsibilitiesCulinary Expertise: Develop, plan, and execute authentic Mughlai, North Indian, and Tandoori menus, ensuring authentic taste and presentation.Kitchen Leadership: Oversee daily operations, manage, train, and supervise kitchen staff (Sous Chefs, Commis), and maintain a disciplined, efficient team.Quality &amp; Safety: Maintain strict food hygiene, safety, and sanitation standards (HACCP).Inventory Management: Manage ingredient sourcing, inventory control, stock rotation (FIFO), and menu pricing.Operational Efficiency: Monitor food quality and consistency, handle kitchen equipment, and ensure timely service.Qualifications and RequirementsExperience: Proven experience (often 8+ years) as a Head Chef or Senior Sous Chef in reputable Indian/Mughlai restaurants.Skills: Strong knowledge of Indian spices, marination techniques, and Tandoor handling.How to ApplyPlease submit your Resume, and Platting PhotosHr@Kickchef.com +91-9540709696Job Types: Full-time, Permanent, Contract Contract length: 24 monthsPay: KD340.000 - KD450.000 per month

Mughlai Head Chef

D's Italian restaurants

The Chef is accountable for the quality, consistency, and production of the restaurant kitchen. This role leads all culinary operations while personally executing high-level Italian dishes with precision and authenticity. The Chef oversees menu development, food purchasing, inventory control, and preparation standards.Working closely with the management team, the Chef ensures exceptional guest satisfaction, maintains financial goals, and upholds strict sanitation and food safety standards. The Chef develops and mentors the kitchen team to continuously improve performance, consistency, and creativity.CANDIDATE PROFILE Education and Experience<ul><li>High school diploma or GED</li><li>4+ years of experience in culinary arts preferably within Italian cuisine</li></ul>CORE WORK ACTIVITIESEnsuring Culinary Standards and Authentic Italian Execution<ul><li>Develops, designs, and creates authentic Italian menu offerings, including seasonal and regional specialties.</li><li>Oversees daily kitchen operations and ensures compliance with all Food &amp; Beverage policies and procedures.</li><li>Maintains proper food handling, storage, labeling, and temperature standards.</li><li>Ensures high-quality presentation, flavor profiles, and consistency across all dishes.</li><li>Plans and manages food quantities and plating standards.</li><li>Estimates daily production needs and communicates requirements to team members.</li><li>Prepares and cooks food for regular service, private events, and special occasions.</li><li>Evaluates raw and finished products to ensure quality standards are met.</li><li>Creates visually appealing presentations that reflect Italian culinary artistry.</li><li>Ensures compliance with all local health regulations and safety standards.</li></ul>Leading the Kitchen Team<ul><li>Supervises and coordinates cooks and kitchen staff engaged in food preparation.</li><li>Leads by example by actively participating in food production and service execution.</li><li>Encourages teamwork, accountability, and mutual respect among staff.</li><li>Manages day-to-day operations including scheduling and staff coverage.</li><li>Cross-trains team members to support efficient service.</li><li>Provides coaching and performance feedback to improve team effectiveness.</li><li>Maintains productivity and high morale during peak service periods.</li></ul>Establishing and Maintaining Kitchen Goals<ul><li>Sets performance, quality, and financial goals for the kitchen.</li><li>Monitors food cost, labor cost, and waste management to meet budget objectives.</li><li>Develops operational plans to prioritize and organize daily kitchen tasks</li><li>Understands the impact of kitchen operations on overall restaurant profitability.</li></ul>Ensuring Exceptional Guest Experience<ul><li>Delivers dishes that exceed guest expectations in authenticity, quality, and presentation.</li><li>Works collaboratively with front-of-house staff to ensure smooth service flow.</li><li>Addresses and resolves guest concerns promptly and professionally.</li><li>Promotes a culture focused on hospitality, pride, and continuous improvement.</li></ul>Additional Responsibilities<ul><li>Communicates effectively with management, staff, vendors, and guests.</li><li>Analyzes operational challenges and implements practical solutions.</li><li>Attends and participates in management and culinary meetings.</li><li>Supports special events, catering functions, and promotional activities as needed.</li></ul>Job Type: Full-timePay: Up to $80,000.00 per yearWork Location: In person

Chef

Target Hospitality

<div>Job Title: Chef II

Reports to: Head Chef

Level: Hourly

Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation 


Primary Responsibilities:
<ul><li>Accountable and responsible for maintaining a safety culture (following all SOP&rsquo;s, JHA&rsquo;s, policies and procedures) as set out by Target Hospitality</li></ul>
<ul><li>Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens</li></ul>
<ul><li>Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines</li></ul>
<ul><li>Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef</li></ul>
<ul><li>Prepare meals on the line, grill oven and fryers</li></ul>
<ul><li>Serve guests and check for meal scans</li></ul>
<ul><li>Serve all foods in accordance to HACCP and food safety standards</li></ul>
<ul><li>Ensure proper utensils are used for serving, portion control and sanitation purposes</li></ul>
<ul><li>Prepare breakfasts to order such as omelet&rsquo;s, and eggs</li></ul>
<ul><li>Exceed our guests needs by providing world- class customer service</li></ul>
<ul><li>Shall attend all safety meetings and participate in Target Hospitality emergency response procedures</li></ul>
<ul><li>Additional duties may be assigned by supervisor or manager</li></ul> 


Physical Demands:
<ul><li>Stand for long periods of time (up to 12 hours or more) with scheduled breaks</li></ul>
<ul><li>Short and long-distance walking required</li></ul>
<ul><li>Use of stairs and step stools</li></ul>
<ul><li>Use force when pushing/ pulling carts that weigh on average 50lbs</li></ul>
<ul><li>Operate kitchen machinery</li></ul>
<ul><li>Frequently lift an average weight of 25lbs with a maximum of 50 lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory</li></ul>
<ul>
<li>Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction</li>
</ul>
<ul><li>Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lb with a maximum of 25lb</li></ul>
<ul><li>Simple, power and fine finger manipulation for a duration of an average 12-hour shift</li></ul> 


Working Conditions and Environment:
<ul><li>Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals</li></ul>
<ul><li>Ability to communicate effectively; written and orally in English</li></ul>
<ul><li>Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels</li></ul>
<ul><li>Exposure to extreme hot and cold environments</li></ul>
<ul><li>Ability to work with in a rotational schedule (6 weeks on and 2 weeks off or as per manager&rsquo;s discretion/ business needs)</li></ul>
<ul><li>Ability to works safely and navigate with in small/ close quarters and congested areas</li></ul>
<ul><li>Maybe exposed periodically to elevated noise and surroundings</li></ul>
<ul><li>Ability and willingness to travel/work long rotations away from home</li></ul> 


Candidate Requirements:
<ul><li>2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent</li></ul>
<ul>
<li>Ability to read and write in English</li>
</ul>
<ul><li>Valid food safe certification is an asset</li></ul>
<ul><li>First aid certification is an asset</li></ul>
<ul><li>Work within a team environment</li></ul>
<ul><li>Must be able to work effectively and efficiently with or without supervision</li></ul>
<ul><li>Strong prioritization and time management skills</li></ul>
<ul><li>Ability and willingness to travel/work long rotations away from home</li></ul>
<ul><li>Must be able to pass a background check and urine analysis</li></ul>
<ul><li>Must provide your own transportation to and from the facility</li></ul></div>

Chef II

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