executive kitchen manager

Al Toobi New Enterprises

We are seeking an experienced and performance-driven Kitchen Manager to lead our back-of-house operations, drive quality standards, and manage kitchen profitability.Key Responsibilities<ul><li>Oversee and manage all daily kitchen operations across the outlet.</li><li>Lead, train, and develop cooks, senior cooks, and kitchen staff.</li><li>Ensure consistency in food preparation, taste, presentation, and portion control.</li><li>Monitor and control food cost, wastage, and kitchen expenses.</li><li>Maintain strict adherence to food safety, hygiene, and HACCP standards.</li><li>Manage inventory, purchasing, stock rotation (FIFO), and supplier coordination.</li><li>Develop production planning and ensure smooth service during peak hours.</li><li>Conduct regular performance evaluations and implement training programs.</li><li>Collaborate with restaurant management to achieve operational and financial targets.</li><li>Ensure compliance with local health and safety regulations.</li></ul>Experience &amp; Skills Requirements<ul><li>Minimum 8&ndash;10 years of experience in kitchen operations, with at least 4&ndash;5 years in an as assistant managerial role (mandatory).</li><li>Strong leadership and team-building abilities.</li><li>Proven experience in food cost control, budgeting, and operational planning.</li><li>Excellent knowledge of food safety, sanitation, and regulatory compliance.</li><li>Ability to manage high-volume operations efficiently.</li><li>Strong organizational, communication, and problem-solving skills.</li><li>Passion for quality, innovation, and continuous improvement.</li></ul>Educational Requirements<ul><li>Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.</li><li>HACCP / Food Safety Certification.</li><li>Advanced culinary or kitchen management certifications are an advantage.</li></ul>Job Type: Full-timePay: Up to RO350.000 per month

KITCHEN MANAGER

Karami Companies Management

We are looking for an experienced culinary leader to oversee and manage the entire operations of our central kitchen and caf&eacute; outlets. The ideal candidate will have hands-on expertise in bakery, desserts, and hot kitchen operations, and a proven ability to develop innovative recipes, maintain high food quality standards, and lead a diverse kitchen team.Key Responsibilities:<ul><li>Manage end-to-end operations of the central kitchen and caf&eacute; outlets, ensuring consistency, efficiency, and high standards.</li><li>Develop and innovate recipes across bakery, desserts, and hot kitchen menus that align with brand identity and customer expectations.</li><li>Lead, train, and mentor kitchen staff to maintain operational excellence and team motivation.</li><li>Ensure strict adherence to food safety, hygiene, and sanitation standards.</li><li>Monitor inventory, control food costs, and work with procurement to optimize efficiency and profitability.</li><li>Collaborate with operations and management teams to plan menu rotations, seasonal offerings, and special promotions.</li><li>Continuously improve kitchen processes, workflow, and service delivery to maximize quality and efficiency.</li><li>Stay updated with culinary trends and competitor offerings to keep the caf&eacute; menu fresh and innovative.</li></ul>Qualifications &amp; Skills:<ul><li>Proven experience managing central kitchen operations and caf&eacute; outlets.</li><li>Strong expertise in bakery, desserts, and hot kitchen preparation.</li><li>Demonstrated leadership and team management skills.</li><li>Knowledge of food safety regulations and hygiene standards.</li><li>Excellent organizational, problem-solving, and decision-making abilities.</li><li>Culinary degree or diploma preferred.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have valid qid ?</li><li>What is your notice period?</li><li>How many years of experience you have in leadership/ Senior role ?</li></ul>Work Location: Remote

Head of Kitchen / Executive Chef – Café & Central Kitchen

Marriott International

<div>Additional Information 
Job Number26024175 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien Riyadh, King Abdullah Ibn Abdulaziz Road Al Woroud District, Riyadh, Saudi Arabia, Saudi Arabia, 11544 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</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.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, 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>

Executive Chef II

Dante Event Center

**Catering &amp; Banquet Sous Chef****Overview:**We are seeking a skilled Catering &amp; Banquet Sous Chef to join our team. As our Sous Chef, you will play a crucial role in assisting our Executive Chef in leading our culinary team with preparing and presenting high-quality dishes for various events and banquets. If you have a passion for the food industry and enjoy working in a fast-paced environment, we would love to hear from you.**Responsibilities:**- Supervise kitchen staff, manage daily operations, and ensure the kitchen runs efficiently in the absence of the Executive Chef.- Assist in menu planning, develop new dishes, and prepare food to meet quality and specification standards for banquets, events, and special occasions.- Train and mentor kitchen staff on preparation techniques, sanitation, and safety procedures. Collaborate with Executive Chef on staff scheduling and performance evaluations.- Manage food inventory, monitor par stock levels, and order necessary supplies to ensure sufficient quantity and quality of ingredients.- Maintain a clean and organized work area- Ensure all food is prepared, cooked, and stored at the correct temperatures and that all safety and sanitation standards are met and followed by staff.-Work in conjunction with the Events Manager, Executive Chef and General Manager.**Requirements:**- Strong knowledge of various cooking styles and techniques.- Ability to lead, motivate and manage a team effectively.- Clear communication skills to coordinate with staff and other departments.- Ability to work efficiently under pressure and meet tight deadlines.-Meticulous attention to food quality, presentation, and sanitation.-Ability to resolve conflicts and address customer concerns.If you are passionate about creating culinary delights, have experience in banquet cooking, and thrive in a dynamic kitchen setting, we encourage you to apply for the Catering &amp; Banquet Sous Chef position with us. Join our team and showcase your cooking skills at exciting events and banquets.Job Type: Part-timePay: From $24.00 per hourBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>People with a criminal record are encouraged to applyEducation:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>Leadership: 3 years (Preferred)</li><li>Culinary: 5 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>License/Certification:<ul><li>Food Handler Certification (Required)</li></ul>Shift availability:<ul><li>Day Shift (Required)</li><li>Night Shift (Required)</li></ul>Ability to Commute:<ul><li>Sacramento, CA 95825 (Required)</li></ul>Ability to Relocate:<ul><li>Sacramento, CA 95825: Relocate before starting work (Required)</li></ul>Work Location: In person

Catering & Banquet Sous Chef - (5 Years Experience Required)(Part Time)

The Bakery

Skills &amp; Requirements* Minimum [5] years of experience in kitchen or food production management.* Strong leadership and staff management skills.* Knowledge of food safety regulations and hygiene standards.* Excellent time management, organizational, and multitasking abilities.* Strong problem-solving and decision-making skills.* Experience in cost control, inventory, and stock management.* Good communication skills and ability to resolve conflicts.* Proficient in using POS systems and delivery platforms.Performance Indicators (KPIs)* Food preparation and delivery time efficiency.* Compliance with hygiene and safety standards.* Staff attendance, training completion, and performance.* Control of food cost, labor cost, and wastage.* Accuracy of monthly inventory reports.* Customer satisfaction and complaint resolution.* Smooth operations across delivery platforms.Job Type: Full-timeLocation:<ul><li>Mubarāk al-Kabīr (Required)</li></ul>

Central Kitchen Manager

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 At Anantara we always behave in the following way&hellip;
 
 
 <ul>
 <li>
 We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
 </li>
 <li>
 We use our initiative and always find the best way to solve a problem for a guest or a colleague.
 </li>
 <li>
 We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
 </li>
 <li>
 We always think of new ways to surprise and delight our guests.
 </li>
 <li>
 We treat guests and colleagues with dignity and respect. Everyone is important.
 </li>
 <li>
 We hold ourselves to the highest standards of honesty and integrity.
 </li>
 <li>
 We are proud to represent our hotel and our country to guests from all over the world.
 
 
 </li>
 </ul>
 
 Job Description
 
 
 
 
 Sous Chef
 
 
 
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 
 
 
 What you will be doing:
 
 
 
 <ul>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
 </li>
 <li>
 Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
 </li>
 <li>
 Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
 </li>
 <li>
 Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
 </li>
 <li>
 Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
 </li>
 <li>
 Use, wherever possible, locally and seasonally available products in menus and "specials".
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Good command of English and one other language used by majority of staff.
 </li>
 <li>
 Minimum 5-6 years&rsquo; experience in Hospitality.
 </li>
 <li>
 Good knowledge in Microsoft Excel, Word, Outlook.
 </li>
 <li>
 Good leadership, training, motivation and communication skills
 </li>
 </ul>
</div>

Sous Chef - Arabic Specialist

F&B FOR RESTAURANT MANAGEMENT

URGENT HIRING &ndash; EXECUTIVE CHEF (French Cuisine &amp; Bakery Specialist)We are currently looking for an experienced Executive Chef to join our team immediately. Position: Executive Chef Specialty: French Cuisine &amp; Bakery Availability: Immediate Joiner PreferredLocation: Doha, QatarKey Responsibilities:<ul><li>Lead and manage full kitchen operations.</li><li>Develop and execute authentic French cuisine menu items.</li><li>Oversee bakery and pastry production (artisan breads, viennoiserie, desserts).</li><li>Maintain high standards of food quality, presentation, and consistency.</li><li>Control food cost, inventory, and kitchen budgeting.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Train, supervise, and motivate kitchen staff.</li></ul>Requirements:<ul><li>Proven experience as an Executive Chef (minimum 7&ndash;10 years).</li><li>Strong background in French cuisine and professional bakery operations.</li><li>Experience in high-end restaurant, caf&eacute;, or hotel environment.</li><li>Strong leadership and kitchen management skills.</li><li>Excellent knowledge of HACCP and food safety standards.</li><li>Locally available candidates preferred.</li><li>Able to join immediately.</li></ul>Please share your CV to: Raze@fbhospitality.coJob Type: Full-timePay: QAR100.00 per week

Executive Chef

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