executive kitchen manager

TTFB CA LLC.

Description Founded in 1990 with the opening of Thai Town Cuisine, TTFB Group began with the passion for gourmet food and has since grown into one of Asia&rsquo;s leading casual dining restaurant groups.From its beginnings in Taiwan, TTFB has expanded into a multi-brand restaurant group operating 153 restaurants across 9 distinctive brands, supported by approximately 4,500 employees. Today, the group serves 9 million guests annually, representing one in every three Taiwanese diners having experienced a TTFB restaurant.TTFB is committed to operational excellence, strong leadership development, and sustainable growth as it expands beyond Taiwan into global markets, including its entry into the U.S. market.Purpose of the Position Kitchen Manager / Head of Kitchen leads all back-of-house operations, ensuring consistent food quality, safety, and operational excellence. This role is responsible for managing kitchen teams, executing brand standards, and maintaining efficient daily operations.The position focuses on staffing, training, production planning, and cost control while fostering a strong culture of accountability and development. The Head of Kitchen plays a key role in delivering a high-quality guest experience and supporting the long-term success of the restaurant.Salary $75,000 - 90,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. Benefits<ul><li>Competitive Pay</li><li>Employer Contribution for individuals medical insurance</li><li>401(k) Plan with company match</li><li>Paid Time Off (PTO) to support work-life balance</li><li>Rapid U.S. Expansion - Opportunities for growth!</li></ul>Job Responsibilities &ndash; Head of Kitchen / Executive Kitchen ManagerKitchen Operations &amp; Execution<ul><li>Oversee all back-of-house kitchen operations, including Prep, Sanitation, Wok, Noodle, and Expo teams, ensuring consistent execution of brand standards, food quality, service timing, and operational excellence.</li><li>Manage daily kitchen operations through systems such as line checks, station cleanliness audits, food quality reviews, sanitation checklists, and food rotation logs.</li><li>Communicate daily prep priorities, production changes, station assignments, and operational updates to ensure seamless transitions between shifts and consistent BOH execution.</li><li>Ensure kitchen readiness for menu rollouts, operational changes, volume shifts, and peak service periods.</li></ul>Food Safety, Sanitation &amp; Compliance<ul><li>Ensure strict compliance with all food safety, sanitation, and cleanliness standards, including proper storage, labeling, temperature control, and equipment care.</li><li>Lead EcoSure, health department, and internal audit readiness; execute and follow up on corrective action plans as needed.</li><li>Oversee sanitation procedures, dish operations, and facility cleanliness to maintain a safe, compliant, and efficient kitchen environment.</li><li>Monitor and enforce HSE standards and address any noncompliance with internal policies or external regulations.</li></ul>Leadership, Coaching &amp; Team Development<ul><li>Teach, coach, and develop kitchen team members on brand standards, culinary techniques, speed of execution, safety practices, and service expectations.</li><li>Lead by example with strong culinary skills, professionalism, and accountability at all key stations.</li><li>Set clear performance expectations, provide ongoing feedback, document performance, and partner with leadership on development plans and corrective actions.</li><li>Foster a positive, disciplined, and high-performing kitchen culture aligned with company values and goals.</li></ul>Staffing, Scheduling &amp; Training<ul><li>Develop and validate daily and weekly kitchen schedules to ensure proper coverage for production, service, and sanitation needs while meeting labor budgets.</li><li>Partner with leadership to plan staffing needs based on forecasted sales and business volume.</li><li>Participate in interviewing, hiring, onboarding, and training of non-exempt kitchen positions across all BOH functions.</li><li>Ensure all team members maintain required training certifications and are properly cross-trained where applicable.</li></ul>Inventory, Production &amp; Cost Control<ul><li>Manage production planning using PAR sheets and sales forecasts to ensure accurate prep, proper yields, and minimal waste.</li><li>Validate inventory levels for food, prep ingredients, and sanitation supplies; oversee ordering and inventory control.</li><li>Support and implement COGS initiatives through waste reduction, portion control, yield accuracy, and efficient production practices.</li><li>Monitor key kitchen KPIs including ticket times, food quality, labor efficiency, and cost performance.</li></ul>Financial &amp; Business Management<ul><li>Understand and manage kitchen financial performance, including labor, food cost, and departmental budgets.</li><li>Review and interpret financial reports to identify opportunities for cost control, profitability improvement, and operational efficiency.</li><li>Drive kitchen initiatives that support sales growth, profitability, and long-term business success.</li><li>Maintain transparency with upper management through reporting, meetings, and operational updates.</li></ul>Job Requirements<ul><li>3+ years of kitchen management experience in a high-volume, full-service restaurant.</li><li>Mandarin Chinese speaking is a plus</li><li>Strong knowledge of food safety standards and kitchen operations, including inventory management, production planning, and cost control.</li><li>Proven leadership skills, with experience hiring, training, coaching, and developing back-of-house teams.</li><li>Ability to manage budgets and interpret financial reports, including food cost, labor cost, and P&amp;L statements.</li><li>Effective communication and organizational skills, with the ability to collaborate across departments.</li><li>Mandarin-speaking skills are a plus.</li><li>Must be 18 years of age or older and legally authorized to work in the United States.</li></ul>Location: 10250 Santa Monica Blvd. Ste. 2800, Los Angeles, CA 90067Job Type: Full-timePay: $75,000.00 - $90,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li></ul>People with a criminal record are encouraged to applyWork Location: In person

Kitchen Manager (Asian cuisine)

Naveed Caterers & Event Management

Job Title: Outdoor Catering Kitchen Operations ManagerJob Summary: We are seeking a senior Kitchen Operations Manager to lead large-scale outdoor catering kitchen operations. This is not a chef or cooking role. The position requires a professional who has headed kitchen operations in flight catering, institutional catering, industrial kitchens, hotel banquets, or central production units, with strong command over HACCP, ISO, and food &amp; hygiene safety standards.Key Responsibilities:Kitchen Operations &amp; Execution<ul><li>Own end-to-end kitchen operations for outdoor catering events</li><li>Convert event requirements into production plans, workflows, and timelines</li><li>Manage kitchen layout, equipment placement, setup, and dismantling at event sites</li><li>Ensure seamless coordination between production, logistics, and service teams</li></ul>People, Process &amp; Discipline<ul><li>Lead and manage kitchen supervisors, cooks, helpers, and contractual labor</li><li>Define duty rosters, shift plans, and task allocations</li><li>Enforce SOPs, hygiene protocols, and operational discipline</li><li>Act as the final authority for all kitchen operational matters on-site</li></ul>Food Safety, Hygiene &amp; Compliance<ul><li>Implement and monitor HACCP-based food safety systems</li><li>Ensure compliance with ISO standards (ISO 22000 / ISO 9001 where applicable)</li><li>Maintain temperature controls, storage standards, cross-contamination prevention</li><li>Conduct hygiene audits, checklist reviews, and corrective actions</li><li>Train kitchen teams on food safety, hygiene, and SOP adherence</li></ul>Planning, Cost &amp; Control<ul><li>Plan raw material requirements in coordination with procurement and stores</li><li>Control food cost, yield, portioning, and wastage</li><li>Ensure inventory accountability before, during, and after events</li><li>Prepare post-event consumption, wastage, and variance reports</li></ul>Coordination &amp; Stakeholder Management<ul><li>Coordinate closely with event managers and senior management</li><li>Handle high-pressure, time-critical operations independently</li><li>Resolve on-ground operational and compliance issues in real time</li></ul>Mandatory Background &amp; Experience:<ul><li>Must have worked in a Head / Managerial Kitchen Operations role</li><li>Must have hands-on experience implementing HACCP and ISO food safety systems</li><li>Acceptable backgrounds include:</li><li>Flight catering operations</li><li>Institutional or industrial catering</li><li>Hotel banquet kitchen operations</li><li>Central production kitchens</li><li>Large-scale outdoor catering</li></ul>Experience &amp; Qualifications:<ul><li>Minimum 8&ndash;12 years experience in large-scale catering operations</li><li>Formal training or certification in HACCP / ISO / Food Safety Management Systems</li><li>Degree or diploma in Hospitality, Food Production Management, or Operations</li></ul>Job Type: Full-time Location: Field-based / Outdoor event locationsJob Type: Full-timePay: Rs100,000.00 - Rs170,000.00 per monthApplication Question(s):<ul><li>Do you have understanding of ISO &amp; HACCP Safety Standards</li></ul>Experience:<ul><li>Kitchen Operation Manager: 5 years (Required)</li><li>Catering: 3 years (Preferred)</li></ul>License/Certification:<ul><li>Certification related to food safety (Required)</li></ul>Work Location: In person

Kitchen Operation Manager / Kitchen Head

International Group of Aamina

Job SummaryThe Central Kitchen Manager oversees daily operations of a central/commissary kitchen that produces food for multiple outlets or locations. This role ensures food quality, safety, efficiency, cost control, and timely distribution while managing staff, inventory, and compliance with food safety standardsKey ResponsibilitiesOperations &amp; Production<ul><li>Plan, coordinate, and supervise large-scale food production</li><li>Ensure standardized recipes and portion control are followed</li><li>Manage production schedules to meet delivery deadlines</li><li>Oversee food preparation, packaging, storage, and distribution</li></ul>Food Safety &amp; Quality Control<ul><li>Ensure compliance with HACCP, local health regulations, and company standards</li><li>Monitor cleanliness, sanitation, and equipment maintenance</li><li>Conduct regular quality checks on raw materials and finished products</li><li>Handle audits and inspections</li></ul>Staff Management<ul><li>Recruit, train, schedule, and supervise kitchen staff</li><li>Enforce workplace safety and hygiene practices</li><li>Conduct performance evaluations and address disciplinary issues</li><li>Foster teamwork and efficiency in a high-volume environment</li></ul>Inventory &amp; Cost Control<ul><li>Manage purchasing, receiving, and storage of ingredients</li><li>Control food costs, waste, and spoilage</li><li>Monitor inventory levels and conduct regular stock counts</li><li>Work with suppliers and negotiate pricing when needed</li></ul>Administration &amp; Reporting<ul><li>Maintain production records, temperature logs, and compliance documentation</li><li>Prepare operational reports (costs, output, waste, labor)</li><li>Coordinate with outlet managers, logistics, and senior management</li></ul>Qualifications &amp; SkillsEducation &amp; Experience<ul><li>3&ndash;5+ years of experience in a central kitchen, commissary, or high-volume food operation</li><li>Previous supervisory or management experience preferred</li></ul>Skills<ul><li>Strong leadership and organizational skills</li><li>Knowledge of food safety regulations and HACCP</li><li>Ability to manage large teams and production volumes</li><li>Cost control and inventory management skills</li><li>Problem-solving and decision-making abilities</li><li>Good communication and time-management skills</li></ul>Location: Malya, KuwaitSalary: 350-400 KWDJob Type: Full-timeContract Period: 1 YearProbation Period: 3 Months (90 Days)Working Hours: 11 Hours per DayAnnual Leave: 30 DaysRequirements:Male candidates onlyVisa: 18 Normal / VIP (Transferable) &amp; Small project Immediate joinerGood sales experience preferredFriendly and customer-orientedJob Type: Full-timePay: KD350.000 - KD400.000 per month

central kitchen manager

Hilton

<div>Executive Lounge Manager
An Executive Lounge Manager-Supervisor is responsible for the satisfaction of executive Guests throughout their stay at the hotel by ensuring that enquiries receive responses and advise and information is delivered when requested. 
 
 
What will I be doing? 
An Executive Lounge Manager-Supervisor, you are responsible for the satisfaction of executive Guests throughout their stay at the hotel by ensuring that enquiries receive responses and advise and information is delivered when requested. An Executive Lounge Manager-Supervisor contributes to the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards:
<ul><li>Manage the performance of the Executive Lounge in the hotel</li>
<li>Deliver the highest quality and brand service standards to consistently meet and exceed executive Guest and VIP expectations</li>
<li>Handle enquiries and complaints, promptly and efficiently</li>
<li>Ensure that all Guest supplies and amenities are offered and replenished to the required standards</li>
<li>Manage a Team that is current with all hotel services as well as VIP requests and special events and that demonstrate a knowledge of external locations, attractions and landmarks in the vicinity</li>
<li>Ensure the Team projects a professional manner with an emphasis on hospitality and Guest service</li>
<li>Ensure the Team complies with Hotel security, fire regulations and all health and safety legislation</li>
<li>Executive tasks as instructed by the Executive Lounge Supervisor or Manager</li>
<li>Serve your role and Team in an environmentally-conscience manner</li></ul>
What are we looking for? 
Executive Lounge Manager-Supervisors serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Previous supervisory experience in the hotel, leisure or retail sector</li>
<li>Calm, efficient and organised</li>
<li>Excellent personal presentation and communication skills</li>
<li>A passion for delivering exceptional levels of Guest service</li>
<li>Ability to listen and respond to demanding Guest needs</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous experience in Executive Lounge Supervisor or Manager in a hotel environment</li>
<li>Multi-lingual</li>
<li>Accountable and resilient</li>
<li>Ability to work under pressure</li>
<li>Flexibility to respond to a range of different work situations</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Lounge Manager

Touchstone Foundation

OVERVIEW ON COMPANY PROFILE:Touchstone Foundation Visakhapatnam is an independent charitable trust running a community central kitchen for serving breakfast and lunch to corporate population in Visakhapatnam City, on a daily basis.The facility manages operations from a single point of control, including receiving, storage, preparation, delivery, maintenance, among other processes that form the cycle of food preparation.JOB PROFILE:Touchstone Foundation is seeking a FOOD OPERATIONS MANAGER to help support food supply to corporate company. This position will be overseeing cooking south Indian food to thousands of corporate beneficiaries, serving them and having good customer relationship with the company.Touchstone Foundation will have to cook food in a centralized Kitchen, transport the food to various companies in around Kakinada vicinity and serve the meals to the employees at a specified time. The kitchen is located at NFCL Road Kakinada.The Passion to serve great food while managing food and labor costs within budget is a must. Successful candidates must be highly organized and able to handle multiple task in a fast-paced environment. Organizational and computer skills are high priorities.The ideal candidate will have the following preferred qualifications and experience:1. 5 yrs experience in a supervisory role, preferably within a campus setting and experience of cooking for more than 1000 pax.2. High expectations for customer service and quality of food3. High volume cooking experience4. Strong understanding of financials as they apply to cost controls of food and labor5. Strong food safety and sanitation and HACCP standards.6. Ability and willingness to develop and train hourly employee7. Passion for food and innovation8. Ability to think out of the boxThe ideal candidate will&middot; Have previous food operations management or other high-volume cooking experience&middot; 5 yrs operational experience at a director level and diverse team leadership within a food service environment preferred.&middot; Be proficient in use of on-line food management systems for menu/ recipe planning, ordering and inventory.<ul><li>Manage all F&amp;B and day-to-day operations within budgeted guidelines and to the highest standards</li><li>Preserve excellent levels of internal and external customer service</li></ul>&middot; Demonstrate proven financial acumen and proven success managing food cost and labor costs and budgets.&middot; Be a person with a strong focus with maintaining positive customer relations, a solid manager and a natural leader who is perceptive and has attention to details that make a difference- elevated quality and presentation food and exceptional customer service spirit are key to this position.&middot; Be customer focused, including providing excellent customer service in a welcoming environment.&middot; Establishes a safe work environment&middot; Billing and proper follow up for receivables from the client.&middot; Utilizes tools and programs to develop client, Customer and staff relationships to ensure good relation.&middot; Direct daily operations of food service to ensure employees have appropriate equipment, inventory and resources, ensures operating standards and regulatory. Requirement are met.&middot; Develops and implements plans, projects, with defined objectives, Methods, timetables and budget to support client and strategic plan.&middot; Ensures adherence to all HR standards and regulatory agency.&middot; Assist with client catering events as needed<ul><li>Establish targets, KPI&rsquo;s, schedules, policies and procedures</li><li>Design exceptional menus, purchase goods and continuously make necessary improvements</li><li>Identify customers&rsquo; needs and respond proactively to all of their concerns</li><li>Lead team by attracting, recruiting, training and appraising talented personnel</li></ul>In addition, this candidate will have strong culinary skills, management experience, solid knowledge of HAACP/ food sanitation and catering as well as excellent client and customer relations and leadership skills.Qualification:Basic education requirement &ndash; degreeBasic Management experience &ndash; 5 yrs in managing food operationsBasic functional experience &ndash; 2 yrs work experience in food and culinary services including resturants, fast foods, vending, catering services, institutional services, mall food courts etcJob Types: Full-time, PermanentPay: ₹35,000.00 - ₹45,000.00 per weekBenefits:<ul><li>Cell phone reimbursement</li><li>Food provided</li><li>Health insurance</li><li>Internet reimbursement</li><li>Leave encashment</li><li>Paid time off</li><li>Provident Fund</li></ul>Experience:<ul><li>total work: 5 years (Preferred)</li></ul>Work Location: In person

OPERATION MANAGER-KITCHEN

Mind's Eye Consultancy

Job Title: Sales Executive &ndash; Kitchen Appliances Location: Karachi Job Type: Full-time Experience: 2&ndash;4 years Reports To: Sales Manager / Regional Sales HeadJob Summary:We are looking for a dynamic and target-driven Sales Executive to join our team in the Kitchen Appliances industry. The ideal candidate will be responsible for promoting and selling a wide range of kitchen appliances to retail, corporate, and B2B clients. You will play a key role in driving sales growth, developing customer relationships, and ensuring excellent after-sales service.Key Responsibilities:<ul><li>Promote and sell kitchen appliances to existing and potential customers through direct visits, calls, and presentations.</li><li>Identify and develop new business opportunities within assigned territory or market segment.</li><li>Maintain strong relationships with dealers, distributors, and retail partners.</li><li>Achieve monthly and quarterly sales targets.</li><li>Conduct product demonstrations and provide technical information to customers.</li><li>Monitor competitor activity, pricing, and market trends.</li><li>Ensure proper display and branding of products at retail outlets.</li><li>Coordinate with the marketing and logistics teams for order processing and timely delivery.</li><li>Prepare regular sales reports and update CRM systems with customer data.</li><li>Participate in trade shows, exhibitions, and promotional activities.</li></ul>Requirements:<ul><li>Bachelor&rsquo;s degree in Business, Marketing, or a related field.</li><li>2&ndash;4 years of sales experience, preferably in kitchen appliances, consumer electronics, or home appliances.</li><li>Proven track record of achieving sales targets.</li><li>Strong communication, negotiation, and presentation skills.</li><li>Good understanding of retail and distribution channels.</li><li>Self-motivated, customer-focused, and result-oriented.</li><li>Proficiency in MS Office and basic reporting tools.</li></ul>Preferred Skills:<ul><li>Experience in handling modern trade and key accounts.</li><li>Familiarity with small and large kitchen appliance product lines.</li><li>Ability to work independently and as part of a team.</li><li>Own conveyance will be an added advantage.</li></ul>Job Type: Full-timeWork Location: In person

Sales Executive – Kitchen Appliances

Antal

Position Head ChefOne of our clients in the restaurant &amp; hospitality industry-a fast-growing, chef-driven caf&eacute; group is looking for an Head Chef to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.Location: KuwaitYears of Experience: Minimum 3-5 years of experience in breakfast or hot kitchen operations.Education: Diploma in Culinary Arts or relevant kitchen training.Department: Kitchen OperationsReports To: Executive Chef / Operations ManagerSupervises: Breakfast Cooks, Line Cooks, Prep Staff, Kitchen AssistantsNotice Period: Immediate joiners or a maximum one-month notice period.Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.https://www.arbetecareers.com/Candidate-PortalPosition Summary The Head Chef (Breakfast Concept) is responsible for leading and managing all breakfast-related kitchen operations . This role ensures consistent preparation of high-quality breakfast dishes, proper execution of recipes, and smooth coordination between production and service teams. The Head Chef plays a key role in menu execution, quality control, kitchen discipline, and operational efficiency for the breakfast concept.Job Description1. Breakfast Kitchen Operations Management<ul><li>Oversee daily breakfast production in all assigned branches.</li><li>Ensure all breakfast items are prepared according to recipe standards and presentation guidelines.</li><li>Maintain proper workflow, timely preparation, and smooth operation during peak hours.</li><li>Coordinate with branch teams to ensure adequate stock and readiness for service.</li></ul>2. Menu Execution &amp; Quality Standards<ul><li>Execute the breakfast menu developed by the Executive Chef.</li><li>Ensure consistency in taste, portion size, texture, and plating.</li><li>Conduct regular tasting and quality checks to guarantee product excellence.</li><li>Suggest improvements or new ideas related to the breakfast menu when needed.</li></ul>3. Food Preparation &amp; Production Control<ul><li>Manage preparation schedules to match demand forecasts accurately.</li><li>Ensure proper portion control, ingredient usage, and minimal wastage.</li><li>Monitor production output and adjust as required during busy periods.</li><li>Oversee mise-en-place setup for all breakfast dishes.</li></ul>4. Staff Management &amp; Training<ul><li>Supervise breakfast cooks, line cooks, and prep staff during operations.</li><li>Train staff on recipe execution, cooking techniques, and presentation standards.</li><li>Ensure staff follow proper kitchen procedures, hygiene, and safety rules.</li><li>Coordinate scheduling, manpower allocation, and shift assignments for breakfast teams.</li></ul>5. Hygiene, Safety &amp; Compliance<ul><li>Ensure strict compliance with food safety, hygiene, and sanitation rules.</li><li>Conduct daily checks to ensure workstations, equipment, and storage areas are clean and safe.</li><li>Monitor staff hygiene and adherence to safety procedures.</li><li>Coordinate with the Executive Chef for audits and compliance checks.</li></ul>6. Inventory &amp; Cost Control<ul><li>Monitor stock levels of breakfast ingredients and kitchen supplies.</li><li>Ensure accurate daily consumption reporting and minimal wastage.</li><li>Coordinate with the purchasing team for timely restocking of breakfast items.</li><li>Assist in controlling food costs through efficient usage and portioning.</li></ul>7. Equipment &amp; Maintenance Oversight<ul><li>Ensure breakfast-related equipment is functioning properly.</li><li>Report equipment issues immediately and coordinate repairs.</li><li>Maintain proper storage and care for all tools and kitchen appliances.</li></ul>8. Reporting &amp; Documentation<ul><li>Prepare daily production reports and wastage logs.</li><li>Maintain recipe files, portion guides, and breakfast preparation procedures.</li><li>Report operational issues, staff needs, and improvement plans to the Executive Chef.</li></ul>Qualifications<ul><li>Strong knowledge of breakfast menu items, cooking techniques, and production flow.</li><li>Ability to manage a fast-paced, high-volume breakfast environment.</li><li>Strong communication, organization, and leadership skills.</li></ul>Personal Competencies<ul><li>Strong Culinary Skills</li><li>Quality &amp; Consistency Focus</li><li>Team Leadership &amp; Training</li><li>Time Management</li><li>Creativity &amp; Attention to Detail</li><li>Problem Solving</li><li>Professional Conduct &amp; Discipline</li></ul>Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.Job Type: Full-timePay: Up to ﷼10,000.00 per month

Head Chef - café

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