culinary supervisor

International Group of Aamina

We are on the hunt for an experienced central kitchen supervisor to oversee the daily operations of our establishment&rsquo;s kitchen staff. As the kitchen supervisor, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels.To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities.Responsibilities:<ul><li>Order materials, supplies, and ingredients based on demand.</li><li>Supervise kitchen employees and organize food orders.</li><li>Oversee the food preparation and cooking process.</li><li>Recruit and train kitchen employees in designated stations.</li><li>Monitor inventory levels and perform weekly inventory assessments.</li><li>Work with the restaurant manager to price and change menu items.</li><li>Schedule work shifts for employees.</li><li>Store all food products in compliance with health and safety regulations.</li><li>Ensure the kitchen is clean and organized.</li><li>Maintain weekly and monthly cost reports.</li></ul>Requirements:<ul><li>Bachelor&rsquo;s degree in restaurant management or certification from culinary school is required.</li><li>A minimum of 3 years&rsquo; experience in a similar role.</li><li>In-depth knowledge of kitchen health and safety regulations.</li><li>Ability to work well in a stressful and fast-paced environment.</li><li>Excellent problem-solving and conflict management abilities.</li><li>Outstanding communication and organizational skills.</li></ul>Job Type: Full-timePay: KD375.000 - KD400.000 per monthExperience:<ul><li>hot/cold kitchen: 3 years (Required)</li></ul>

CENTRAL KITCHEN SUPERVISOR

Eathos

The Kitchen Supervisor is responsible for overseeing the grilling and cooking operations in the kitchen. This role involves preparing and grilling a variety of menu items to perfection, ensuring food quality and adherence to recipe standards. The Kitchen Supervisor should possess excellent cooking skills, a strong attention to detail, and the ability to work in a fast-paced environment while maintaining high food safety and sanitation standards.Responsibilities:<ul><li>Supervise and coordinate kitchen staff, including assigning tasks, providing guidance, and monitoring performance to ensure efficient and productive operations.</li></ul><ul><li>Oversee food preparation and cooking processes, ensuring adherence to recipes, portion control, and presentation standards.</li></ul><ul><li>Ensure that food quality and taste consistently meet Tortilla Restaurant's standards by regularly inspecting dishes and providing feedback to kitchen staff.</li></ul><ul><li>Monitor and maintain proper food safety and sanitation practices in the kitchen, including storage, handling, and labeling of ingredients.</li></ul><ul><li>Assist in menu planning, recipe development, and implementation of new dishes or cooking techniques.</li></ul><ul><li>Monitoring and managing food costs by closely tracking inventory levels, portion control, and waste reduction.</li></ul><ul><li>Collaborating with the kitchen staff to implement cost-effective cooking techniques and minimize food waste.</li></ul><ul><li>Analyzing food usage data and identifying trends to make informed purchasing decisions and optimize inventory levels.</li></ul><ul><li>Working closely with vendors and suppliers to negotiate favorable pricing and maintain quality standards.</li></ul><ul><li>Monitor stock levels and conduct regular stock control activities, such as inventory counts and reconciliations.</li></ul><ul><li>Work closely with suppliers to ensure timely and accurate deliveries while maintaining cost-effectiveness.</li></ul><ul><li>Set and communicate clear deadlines for kitchen staff to ensure timely food preparation and delivery.</li></ul><ul><li>Monitor kitchen operations during peak hours to ensure smooth workflow, timely service, and minimal waiting times for customers.</li></ul><ul><li>Train and mentor kitchen staff in proper cooking techniques, food safety practices, efficient work processes, and cost control measures.</li></ul><ul><li>Conduct regular kitchen inspections to identify and address any equipment maintenance or cleanliness issues.</li></ul><ul><li>Maintain open and clear communication channels with the management team, reporting any operational, stock, or cost-related issues promptly.</li></ul>Requirements<ul><li>Proven experience as a Kitchen Supervisor or in a similar kitchen management role, preferably in a high-volume restaurant.</li></ul><ul><li>In-depth knowledge of culinary techniques, food safety practices, kitchen operations, and cost control measures.</li></ul><ul><li>Strong leadership and supervisory skills, with the ability to motivate and inspire a team.</li></ul><ul><li>Excellent organizational and time management skills to prioritize tasks and manage a fast-paced kitchen environment.</li></ul><ul><li>Culinary training or certification is preferred, but relevant experience will also be considered.</li></ul><ul><li>Knowledge of inventory management, stock control, cost control, and menu planning principles.</li></ul><ul><li>Ability to work effectively under pressure, meet deadlines, and adapt to changing priorities.</li></ul><ul><li>Strong communication and interpersonal skills to collaborate with staff at all levels.</li></ul><ul><li>Flexibility to work evenings, weekends, and holidays as required.</li></ul>Job Type: Full-timePay: From AED4,000.00 per monthExperience:<ul><li>Kitchen Supervisor: 1 year (Preferred)</li></ul>Application Deadline: 27/01/2025

Kitchen Supervisor

Marriott International

<div>Additional Information 
Job Number25163234 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Goa Resort, 438 1 34 Mobor, Goa, India, India, 403731 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Maintains food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of Culinary and related kitchen area employees in high demand times.</li></ul>
<ul><li>Oversees production and preparation of culinary items.</li></ul>
<ul><li>Ensures employees keep their work areas clean and sanitary.</li></ul>
<ul><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li></ul>
<ul><li>Complies with loss prevention policies and procedures.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Supporting Culinary Team Activities
<ul><li>Supervises daily shift operations.</li></ul>
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures completion of assigned duties.</li></ul>
<ul><li>Participates in the employee performance appraisal process, giving feedback as needed.</li></ul>
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Participates in an on-going employee recognition program.</li></ul>
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Monitors employee's progress towards meeting performance expectations.</li></ul> 
Maintaining Culinary Goals
<ul><li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li></ul>
<ul><li>Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</li></ul> 
Providing Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Empowers employees to provide excellent customer service within guidelines.</li></ul> 

Additional Responsibilities
<ul><li>Reports malfunctions in department equipment.</li></ul>
<ul><li>Purchases appropriate supplies and manages food and supply inventories according to budget.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Sous Chef-Junior

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

Job Title: Executive Sous Chef (With Catering Experience)Job Summary: The Executive Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, maintaining food safety standards, and supervising kitchen staff. This role involves planning menus, coordinating kitchen workflows, and supporting training and development of culinary teams to deliver exceptional dining experiences. The Executive Sous Chef acts as a key leader in the kitchen, stepping in to manage operations in the Executive Chef&rsquo;s absence.Key Responsibilities:<ul><li>Assist the Executive Chef in planning, preparing, and presenting menus in line with quality and brand standards.</li><li>Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and support personnel.</li><li>Ensure adherence to food safety, hygiene, and sanitation standards in the kitchen at all times.</li><li>Monitor kitchen operations, workflow, and productivity to ensure timely and efficient service.</li><li>Train, mentor, and evaluate culinary staff, promoting skill development and teamwork.</li><li>Manage inventory of ingredients, kitchen supplies, and equipment, coordinating with the purchasing team.</li><li>Assist in cost control, budgeting, and minimizing food waste while maintaining quality.</li><li>Support the Executive Chef in menu innovation, recipe development, and culinary presentations.</li><li>Handle special requests, dietary requirements, and guest feedback professionally.</li><li>Step in to manage kitchen operations in the absence of the Executive Chef.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary degree or diploma from a recognized institution; relevant certifications are a plus.</li><li>Proven experience as a Sous Chef, Executive Sous Chef, or similar senior kitchen role in a professional culinary setting.</li><li>Strong leadership and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in the culinary industry.</li><li>Ability to work under pressure, meet deadlines, and manage multiple tasks efficiently.</li><li>Creative, detail-oriented, and committed to delivering high-quality culinary experiences.</li><li>Strong organizational, communication, and problem-solving skills.</li></ul>Job Type: Full-timePay: AED3,000.00 - AED8,000.00 per month

Executive Sous Chef

Accor

<div>Company Description 
We are thrilled to unveil the upcoming launch of our newest luxury lifestyle destination in Abu Dhabi&mdash;a sanctuary of nature, culture, and curated experiences. As we prepare to open doors to this exceptional property, we are seeking visionary senior managers to join our founding team. This is a rare opportunity to shape the guest journey from the ground up. If you are passionate about excellence, inspired by innovation, and driven to lead with purpose, we invite you to be part of this transformative chapter. 
Job Description 
We are looking for an experienced Sous Chef to support the Head Chef / Executive Chef and lead kitchen operations across all culinary outlets. This hands-on role requires creativity, technical expertise, and strong leadership skills to ensure the highest standards of food quality, consistency, and presentation are maintained.
What you&rsquo;ll do<ul><li>
Assist the Head Chef / Executive Chef in overseeing daily kitchen operations, including production, plating, and service.</li><li>
Supervise and mentor junior kitchen staff, fostering a culture of excellence, teamwork, and development.</li><li>
Ensure consistent execution of menus across all outlets, maintaining brand standards and quality.</li><li>
Collaborate in menu development, seasonal offerings, and special events.</li><li>
Monitor kitchen operations for efficiency, food safety, and cost control.</li><li>
Maintain inventory, manage ingredient usage, and support procurement processes.</li><li>
Enforce hygiene, safety, and HACCP standards across the kitchen.</li><li>
Assist with scheduling, staff training, and performance evaluations.</li><li>
Contribute to creative culinary concepts and signature dishes that enhance the guest experience.</li></ul> 
Qualifications 
What we&rsquo;re looking for<ul><li>
Culinary degree or equivalent professional experience.</li><li>
Minimum 5 years&rsquo; experience in a luxury or lifestyle hotel/resort kitchen, with at least 2 years in a supervisory or leadership role.</li><li>
Strong leadership, coaching, and team management skills.</li><li>
Excellent technical skills in food preparation, presentation, and culinary techniques.</li><li>
Knowledge of kitchen operations, inventory management, and cost control.</li><li>
Creative, innovative, and detail-oriented with a passion for excellence.</li></ul> 
Additional Information 
What&rsquo;s in it for you<ul><li>
Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>
Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul></div>

NEW OPENING Abu Dhabi Sous Chef

Aramark

<div><div><div><h2 class="jobSectionHeader">Job Description</h2></div><div>
The Lead Cook at the Gaston Food Hub is a highly skilled, hands-on culinary professional who serves as the frontline supervisory leader for the kitchen staff during assigned shifts. This role is responsible for ensuring the efficient execution of all culinary operations across the hub's four dining concepts. The Lead Cook coaches fellow cooks, enforces strict food safety protocols, and acts as the immediate operational support to the Sous Chef.</div></div><div><div><h2 class="jobSectionHeader">
Job Responsibilities</h2></div><div>
 Operational Leadership &amp; Coaching<ul><li>
Lead the Line: Serve as the designated shift leader in the absence of the Sous Chef or Manager, directing the flow of production and ensuring all stations are set up and running efficiently.</li><li>
Task Delegation: Assist management in delegating daily tasks and ensuring that all Food Service Workers and Cooks understand and execute their assignments correctly.</li><li>
Training and Quality Control: Provide hands-on coaching and training to kitchen staff on specific cooking techniques, recipe execution, and safety procedures. Conduct regular checks of food output for quality, temperature, and plate presentation consistency.</li><li>
Problem Resolution: Address immediate, minor operational and staff performance issues on the line, escalating complex matters to the Sous Chef or Manager.</li></ul>
Culinary Production and Execution<ul><li>
Prepare, cook, and present high-quality menu items across all four dining concepts according to standardized recipes and production guides.</li><li>
Maintain speed and efficiency in production to meet high-volume demands during peak meal periods, including late-night service.</li><li>
Ensure proper use and maintenance of all commercial kitchen equipment (grills, fryers, ovens, etc.).</li></ul>
Food Safety and Inventory<ul><li>
Enforcement: Actively enforce all food safety and sanitation standards (HACCP) among the culinary team, ensuring a clean and safe working environment.</li><li>
Accurately monitor, document, and manage product temperatures and holding times.</li><li>
Assist with verifying and receiving deliveries, and ensure strict adherence to the First-In, First-Out (FIFO) inventory rotation system.</li></ul> 
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.</div></div><div><div><h2 class="jobSectionHeader">
Qualifications</h2></div><div><ul><li> 
Minimum of 2 years of progressive hands-on experience as a Cook in a high-volume commercial kitchen environment.</li><li>
Minimum of 1 year of experience in a leadership, supervisory, or training capacity within a kitchen setting.</li><li>
Proven ability to read, follow, and teach others to follow standardized recipes accurately.</li><li>
Must be able to successfully work a rotating shift schedule, which includes covering day shifts (breakfast/lunch) and evening/late-night shifts.</li><li>
Strong knowledge of kitchen sanitation procedures and food safety principles (ServSafe certification is highly preferred).</li><li>
Exceptional communication and delegation skills.</li></ul>
Preferred<ul><li>
Current ServSafe certification.</li><li>
Experience working in a multi-concept dining environment.</li></ul>
Physical Requirements<ul><li>
Ability to stand and walk for extended periods (up to 8 hours per shift).</li><li>
Ability to lift, carry, push, and pull up to 50 pounds frequently.</li><li>
Requires frequent bending, reaching, and stooping in a fast-paced environment.</li></ul> 
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).</div></div><div><div><h2 class="jobSectionHeader">
Education</h2></div></div><div></div><div><div><h2 class="jobSectionHeader">
About Aramark</h2></div><div>
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.</div></div></div>

Lead Cook - UVA-Brandon Ave

Cogir Senior Living

<div>Description:

THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
WHAT WE OFFER<ul><li>
Competitive wages, training, and growth opportunities.</li><li>
Early access to paycheck (pay on demand).</li><li>
Health, Dental, Vision, and Life Insurance.</li><li>
Paid Vacation, Holidays, and Sick Leave.</li><li>
401K with company match.</li><li>
Free meals at work.</li><li>
Employee Assistance Program.</li><li>
Generous Employee Referral Program and more.</li></ul>
POSITION SUMMARY
Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors.
KEY RESPONSIBILITIES<ul><li>
Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget.</li><li>
Ensure resident satisfaction through a top-notch dining experience.</li><li>
Direct and manage all back- and front-of-the-house staff.</li><li>
Maintain all departmental documentation according to state and federal regulations.</li><li>
Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions.</li><li>
Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary.</li><li>
Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff.</li><li>
Cover shifts resulting from call-offs.</li><li>
Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines.</li><li>
Ensure proper handling and storage of cleaning supplies and chemicals.</li><li>
Maintain a professional appearance.</li><li>
Aid in all kitchen operations as needed.</li></ul>
Requirements:

CANDIDATE QUALIFICATIONS
Education and certificates:<ul><li>
High School Diploma or equivalent.</li><li>
Culinary education is preferred, or an equivalent combination of experience and education is required.</li><li>
Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.</li></ul>
Experience, Competencies, and Skills:<ul><li>
At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch.</li><li>
At least one (1) year of supervisory experience is preferred.</li><li>
Knowledge of kitchen equipment and knife handling skills.</li><li>
Knowledge of dietary restrictions and meal modifications for seniors is a plus.</li><li>
Proficiency in preparing a variety of meals, including large-batch cooking.</li><li>
Creative culinary and prep skills are a plus.</li><li>
Previous experience in senior living, healthcare, or hospitality settings is highly desirable.</li><li>
Availability to work flexible shifts, including weekends and holidays.</li></ul></div>

Sous Chef

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