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kitchen operations manager

Al Sham Restaurant & Pastries

Cloud Kitchen Manager &ndash; Fast Food / QSRLocation: Abu DhabiWe are looking for an experienced Kitchen Manager with a background in fast food or quick service restaurants (QSR) to manage all daily kitchen operations.Responsibilities:- Oversee daily kitchen operations and staff- Manage stock, inventory, and supplier orders- Ensure food quality, hygiene, and operational standards- Supervise cashier and order flow- Handle customer issues when needed- Prepare daily reports and coordinate with management- Ensure smooth operation of all on-site activitiesRequirements:- Minimum 3 years experience in fast food or QSR kitchens- Strong leadership and organizational skills- Experience in inventory and operations managementTo apply: Send your CV to management@boxydrops.comJob Type: Full-timePay: AED4,000.00 - AED7,000.00 per monthExperience:<ul><li>Operations management : 3 years (Required)</li></ul>Work Location: In person

Kitchen Operations Manager

OliOli Children's Museum

Position: Chef de Partie (CDP) &ndash; Kitchen Operations LeadDepartment: Kitchen / Back of HouseReporting To: F&amp;B Operations ManagerLocation: Abu Dhabi, UAEWHO WE AREOliOli&reg; was our first pioneering project - a children&rsquo;s museum that redefined play and learning by creating immersive galleries for open-ended exploration. Building on this foundation, we are now bringing Hoppi&reg; - a new play destination for families - coming soon to a new mall in Abu Dhabi.Hoppi&reg; is designed especially for children aged 2&ndash;8, combining active physical play experiences with engaging, hands-on exhibit zones. It is a space where children can play, imagine, and explore, while parents enjoy a safe, enriching, and welcoming environment.Hoppi&reg; aims to be a beloved family destination in Abu Dhabi, adding joy, creativity, and playfulness to the lives of families.NOTE FROM OUR FOUNDERSWe are young parents who have been blessed to follow our dream. Our dream is for children to be happier, more creative, more imaginative, more informed, inspired, aware, balanced, and amazed. We aim to see joy on children's faces.WHAT THIS ROLE IS ALL ABOUTThe Chef de Partie (CDP) will lead the daily kitchen operations and ensure food production, food safety, inventory control, and kitchen standards are consistently maintained. The role is responsible for managing kitchen ordering, controlling food cost ratio (FCR), maintaining stock availability, ensuring no service disruption due to stock shortages, and maintaining full compliance with food safety and operational standards.WHAT WE'LL TRUST YOU WITHKitchen Operations<ul><li>Lead daily kitchen operations and ensure smooth service execution.</li></ul><ul><li>Ensure the kitchen is fully prepared before service and adequately staffed during operations.</li></ul><ul><li>Coordinate with FOH regarding product availability and operational readiness.</li></ul><ul><li>Ensure kitchen ticket times are maintained within service standards.</li></ul>Production Planning<ul><li>Plan daily food production based on expected caf&eacute; traffic and party bookings.</li></ul><ul><li>Ensure sufficient food preparation to avoid stock shortages (86 items).</li></ul><ul><li>Adjust production levels based on demand and service trends.</li></ul>Ordering &amp; Inventory Control<ul><li>Manage kitchen ordering and maintain proper stock levels.</li></ul><ul><li>Ensure all ingredients and products are sourced only from approved suppliers.</li></ul><ul><li>Maintain proper stock rotation following FIFO/FEFO standards.</li></ul>Food Cost &amp; Wastage Control<ul><li>Monitor and control Food and non-food expenses / petty cash purchases.</li></ul><ul><li>Track daily wastage and ensure it remains within approved limits.</li></ul>Recipe &amp; Portion Control<ul><li>Ensure all menu items follow approved recipes and portion standards.</li></ul><ul><li>Maintain consistency in food quality, taste, and presentation as per the standard</li></ul>Food Safety &amp; Compliance<ul><li>Ensure food safety standards are strictly followed at all times.</li></ul><ul><li>Ensure hot food is served hot and cold food is served cold as per food safety standards.</li></ul><ul><li>Ensure correct procedures for cooking, reheating, thawing, and cooling.</li></ul><ul><li>Ensure allergen control procedures are followed to prevent cross contamination.</li></ul>Food Safety Documentation<ul><li>Ensure all food safety checklists and logs are completed daily.</li></ul><ul><li>Maintain documentation for internal audits and inspections.</li></ul><ul><li>Conduct scheduled Dubai Municipality/ self-inspections.</li></ul>Receiving &amp; Storage<ul><li>Ensure all deliveries are checked for quality, temperature, and expiry.</li></ul><ul><li>Ensure proper storage and stacking of products in dry storage, chillers, and freezers according to SOP.</li></ul><ul><li>Ensure all products are properly labelled with production and expiry dates.</li></ul>Cleaning &amp; Hygiene<ul><li>Ensure daily kitchen cleaning and scheduled deep cleaning are completed.</li></ul><ul><li>Maintain kitchen hygiene and sanitation standards at all times.</li></ul>Training &amp; Team Development<ul><li>Conduct kitchen training sessions on SOPs, food safety, and operational standards.</li></ul><ul><li>Compliance &amp; Third-Party Services</li></ul><ul><li>Ensure scheduled third-party services such as pest control, grease trap cleaning, and equipment maintenance are completed and recorded.</li></ul>WHAT YOU'LL NEED TO BRING TO THE TABLE&middot; Minimum 3&ndash;5 years experience in a professional kitchen&middot; Previous experience as Chef de Partie or similar supervisory role&middot; Experience in high-volume caf&eacute; or restaurant operations preferred&middot; Strong knowledge of kitchen operations and food safety standards&middot; Experience in inventory control, ordering, and food cost management&middot; Ability to lead and train kitchen team members&middot; Good understanding of HACCP and food safety compliance&middot; Ability to work in a fast-paced caf&eacute; or restaurant environmentWHAT ELSE IS IN IT FOR YOU&middot; Internal growth and development opportunities&middot; Diverse and welcoming team&middot; Employee Discounts for Hoppi&reg; products&middot; Regular team socials and outings&middot; Employee referral programJob Types: Full-time, PermanentWork Location: In person

Chef de partie

abdulla harib group

We are currently seeking an experienced and highly organized Banquet Manager to join our team in Dubai. The ideal candidate will have strong experience in banquet operations within the hotel industry and the ability to manage events efficiently while maintaining high service standards.Key Responsibilities:<ul><li>Oversee and manage all banquet operations and events</li><li>Coordinate with kitchen and service teams to ensure smooth event execution</li><li>Supervise banquet staff and maintain high service quality</li><li>Ensure proper setup, service, and breakdown of banquet functions</li><li>Maintain excellent guest satisfaction and handle any event-related issues</li></ul>Requirements:<ul><li>Proven experience as a Banquet Manager in the hotel or hospitality industry</li><li>Strong leadership and team management skills</li><li>Excellent communication and organizational abilities</li><li>Arabic speaker is required</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>What is your nationality?</li><li>When can you join?</li></ul>Experience:<ul><li>Hotel industry: 3 years (Required)</li></ul>Language:<ul><li>Arabic (Required)</li></ul>

Banquet Manager

DANA CATERING

We are a leading Abu Dhabi-based catering company specializing in large-scale bulk meal production. We are hiring an experienced HSE Officer to own and manage all aspects of Health, Safety, and Environment across our kitchen and production facilities, worker accommodations, and operational sites. The ideal candidate has deep, hands-on experience in Abu Dhabi&rsquo;s regulatory environment (OSHAD, ADFCA) and has worked specifically within catering or food production operations . This role is central to protecting our workforce, maintaining regulatory compliance, and ensuring zero-tolerance for safety incidents.Key Responsibilities1. Kitchen &amp; Food Production Safety<ul><li>Conduct daily safety inspections of all kitchen and food production areas: cooking stations, cold storage, dry storage, receiving docks, and packaging lines.</li></ul><ul><li>Identify and mitigate hazards specific to catering operations: burns, slips, cuts, manual handling injuries, exposure to hot surfaces and steam, chemical handling (cleaning agents), and electrical equipment safety.</li></ul><ul><li>Ensure all kitchen equipment (ovens, fryers, blast chillers, mixers, gas systems) undergoes scheduled maintenance and meets manufacturer and regulatory safety standards.</li></ul><ul><li>Develop and enforce Standard Operating Procedures (SOPs) for safe food handling, personal protective equipment (PPE) usage, and ergonomic practices across all production shifts.</li></ul><ul><li>Conduct toolbox talks and safety briefings before each production shift.</li></ul>2. Fire Safety &amp; Emergency Response<ul><li>Design, implement, and maintain the company&rsquo;s fire safety plan across all facilities, including kitchen areas, storage, offices, and accommodations.</li></ul><ul><li>Conduct quarterly fire drills and emergency evacuation exercises; document results, identify gaps, and implement corrective actions.</li></ul><ul><li>Ensure all fire suppression systems (kitchen hood suppression, fire extinguishers, sprinklers, fire alarms) are inspected, tested, and maintained per Abu Dhabi Civil Defence requirements.</li></ul><ul><li>Maintain and update emergency response plans covering fire, gas leaks, chemical spills, medical emergencies, and natural disasters.</li></ul><ul><li>Train designated first aiders and fire wardens from each department; maintain certification records.</li></ul>3. HACCP &amp; Food Safety Compliance<ul><li>Collaborate with the quality/food safety team to ensure the HACCP plan is implemented and monitored across all Critical Control Points (CCPs) in the production process.</li></ul><ul><li>Conduct internal audits of food safety practices: temperature monitoring, cross-contamination prevention, allergen management, pest control, personal hygiene compliance.</li></ul><ul><li>Ensure compliance with ADFCA (Abu Dhabi Agriculture and Food Safety Authority) regulations, Dubai Municipality food safety standards (for Dubai operations), and Northern Emirates health authority requirements.</li></ul><ul><li>Manage corrective and preventive actions (CAPA) arising from internal audits, customer complaints, or regulatory inspections.</li></ul>4. Worker Accommodation &amp; Labor Camp HSE<ul><li>Conduct monthly HSE inspections of worker accommodations: fire safety, ventilation, sanitation, pest control, electrical safety, and emergency exits.</li></ul><ul><li>Ensure accommodations comply with Abu Dhabi&rsquo;s Musanada or CICPA labor welfare standards and any applicable municipal regulations.</li></ul><ul><li>Manage waste disposal, water quality testing, and general hygiene standards in accommodation facilities.</li></ul><ul><li>Address worker HSE concerns and grievances promptly; maintain a confidential reporting mechanism.</li></ul>5. OSHAD / Abu Dhabi HSE Regulatory Compliance<ul><li>Serve as the primary point of contact for all OSHAD (Abu Dhabi Occupational Safety and Health System Framework) compliance requirements.</li></ul><ul><li>Develop, maintain, and update the company&rsquo;s OSHAD-SF management system documentation, including risk registers, HSE plans, and performance reports.</li></ul><ul><li>Ensure timely submission of all OSHAD reporting requirements: incident reports, annual HSE performance data, and audit findings.</li></ul><ul><li>Conduct and document risk assessments (HIRA) for all operational activities, with annual reviews and updates.</li></ul><ul><li>Prepare the company for external OSHAD audits and regulatory inspections; manage all audit findings through to closure.</li></ul>6. Incident Management &amp; Reporting<ul><li>Investigate all workplace incidents, accidents, near-misses, and unsafe conditions using root cause analysis methodologies.</li></ul><ul><li>Maintain an incident tracking database; produce monthly incident statistics, trend analysis, and lessons learned reports for the Operations Manager.</li></ul><ul><li>Ensure all reportable incidents are communicated to OSHAD and relevant authorities within the mandated timeframes.</li></ul><ul><li>Develop and track implementation of corrective actions arising from incident investigations.</li></ul>7. Training &amp; Awareness<ul><li>Develop and deliver an annual HSE training calendar covering: induction for new employees, fire safety, manual handling, food hygiene basics, PPE usage, chemical handling, and emergency procedures.</li></ul><ul><li>Maintain training records and ensure 100% compliance with mandatory training requirements.</li></ul><ul><li>Promote a proactive safety culture through HSE campaigns, notice boards, toolbox talks, and recognition programs.</li></ul>Mandatory Requirements<ul><li>Minimum 5 years of HSE experience in Abu Dhabi &mdash; candidates must demonstrate specific knowledge of OSHAD-SF, ADFCA, and Abu Dhabi Civil Defence requirements.</li></ul><ul><li>Must have worked in catering, bulk food production, hospitality food services, or institutional feeding operations. Construction-only or oil &amp; gas-only backgrounds will not be considered.</li></ul><ul><li>Proven experience managing kitchen/food production safety, fire safety systems, worker accommodation HSE, and regulatory compliance simultaneously.</li></ul><ul><li>Strong incident investigation skills with documented experience conducting root cause analyses.</li></ul><ul><li>Ability to develop and deliver HSE training programs for multilingual workforces.</li></ul><ul><li>Proficient in HSE documentation: risk assessments, method statements, SOPs, audit reports, and management system documentation.</li></ul><ul><li>Fluent in English (written and spoken). Arabic and/or Hindi/Urdu is an advantage for communicating with kitchen staff.</li></ul>Job Type: Full-timePay: AED2,500.00 - AED4,000.00 per monthWork Location: In person

HSE Officer

Quest Restaurant Management LLC

Title: Head ChefJob Location: Dubai/Abu DhabiLevel: Senior RoleIndustry: F&amp;B (Restaurants Management)Salary: AED 10,000 - 12,000Role:We are seeking an experienced and dynamic Head Chef to lead our kitchen operations in Dubai/Abu Dhabi. The ideal candidate must have strong multi-cuisine experience and a proven track record in managing high-performing kitchen teams while maintaining exceptional quality, consistency, and operational efficiency. This role is responsible for everything that goes on in the kitchen including hiring of employees, meeting health and safety standards and dreaming up new recipes for the restaurant. To build an effective, efficient and driven team, who not only achieves the set targets but does so by adhering to the Company values and culture. The Head Chef has the overall responsibility for ensuring that the kitchen functions are performed as per required standards, and that the kitchen team is motivated, disciplined and able to meet goals and objectives, in a timely manner and to contribute to the overall vision and mission of the organization.Reporting to: Executive ChefDuties &amp; Responsibilities:<ul><li>Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOP&rsquo;s and production standards.</li><li>Maximizes profitability by ensuring accurate, efficient processing of orders and production of all menu itemsin line with the Company&rsquo;s production and quality standards.</li><li>Ensures the kitchen procedures and standards are implemented and monitored effectively</li><li>Overall responsibility for food quality</li><li>Responsibility for promoting the Company&rsquo;s culture, including adherence to, and promotion of, the Company&rsquo;s Policies, Mission and Values</li><li>Ensures correct use and maintenance of all kitchen equipment</li><li>Ensures that all kitchen operations are adequately stocked all times, while controlling usage and wastage</li><li>Manage, plan, guide and develop all kitchen staff</li><li>Quality Control - Rectify any issues identified concerning food quality, consistency or taste</li><li>Perform necessary administrative duties &ndash; Stock orders, Appraisals, Inter dept. planning Ensure all kitchen operations are in compliance with applicable Health &amp; Safety regulations and standards</li><li>Maintain a positive and professional approach with all co-workers and customers</li><li>Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Be fully in charge of hiring, managing and training kitchen staff Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of payroll and attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.</li><li>Interacts with guests to obtain feedback on food quality, presentation and service levels.</li><li>Actively responds to and handles guest problems and complaints. To carry out all the roles and responsibilities of all the junior levels as per business requirement.</li><li>Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.</li><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.</li><li>Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis</li><li>Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management</li><li>Monitor inventory levels of commonly used items.</li><li>Look for ways to reduce spoilage of infrequently used items.</li><li>Regularly meets with Branch Manager and discusses guest feedback, wastage and restaurant activities to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams</li><li>Strictly ensures that Company policies and procedures regarding the handling of cash, property, products and equipment are followed at all times and without compromise</li><li>Remains aware and attentive, to ensure safe working conditions and environment is maintained</li><li>Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.</li><li>Actively sources and refers all potential candidates to HR</li><li>Ensure all information and notices provided by HR or Senior Management are appropriately communicated to all staff as necessary and appropriate;</li><li>Ensures high level of communication, understanding and compliance to all policies and procedures by the Branch team</li><li>Identifies and establishes sources of strategic alliances and partnerships</li><li>Liaises with potential products and services providers to obtain new information, prices and product information</li><li>Liaises with HR departmentfor Training and Development needs and requirements of the team</li><li>Attends applicable and approved networking eventsto represent the Company</li><li>Interacts with all guests</li><li>Ensuring all processes and procedures within the restaurant are captured and are well documented and updated on a regular basis</li><li>Ensures all paperwork is kept in meticulous order and correctly executed within the Branch, complying with all management information and reporting requests and in compliance with legal/regulatory standards/requests</li><li>Ensures that all documentations are up to date and the team is following and are audited as per the set benchmarks on a regular basis</li><li>Ensures that the team use only the hardware and software systems as provided by the Company for all communications, information and data storage purposes</li><li>Ensures billing information is updated in both Delivery Tracking sheet and POS software after every order punching Ensure Quality Standards set are adequately followed and a culture for the same is developed and maintained across all teams</li><li>Prepares the weekly of bi-weekly duty roster for Kitchen teams, ensuring appropriate level of staffing and resource utilisation, in order to achieve Company service objectives and in consideration of peak operational times;</li><li>Periodically evaluate the Kitchen team development progress with Senior Managers;</li><li>Ensure that a &lsquo;one to one&rsquo; discussion is conducted with each team member on a regular basis (every 2 months);</li><li>Evaluate the team&rsquo;s performance and take corrective actions where required, utilising the support and assistance of the Operations and HR departments;</li><li>Evaluate all team members training requirements by assessing their present skill set and identifying gaps or areas for improvement. Coordinate all training requirements with HR in line with each team members training plan;</li><li>To deal with all issues, disputes, conflicts, discretions of team members, professionally, fairly and discretely, keeping in mind the best interests of the Company and the overall Branch Team;</li><li>To immediately report to Senior Management or HR as soon as they become aware of an issue with any team members that may adversely affect the reputation of the Company, safety of the team member or other team members and guests, or any instance where there has been a breach of the law or significant breach of Company Policies;</li><li>Motivate the team to adhere to the Company Values and Policies and Procedures;</li><li>Ensure overall team attitude and morale is positively maintained and guided in the right direction for the overall benefit of the team and the Company;</li><li>Provide initial approval on all team requests: Leave, Travel, Other benefits</li><li>Coordinate with HR to deal with Disciplinary Issues according to the defined procedures</li><li>Conduct a Daily Team Briefing to ensure regular communication amongst team, attentiveness to performance issues and expectations, communication from Head Office, and to discuss relevant Branch specific issues</li></ul>Confidentiality &amp; Ethics:<ul><li>Ensure full compliance with the Company&rsquo;s Confidentiality policy and Third-Party Non Solicitation policy which prohibits the sharing or discussion of sensitive information and the earning of fees through third party channels not connected with the Company;</li><li>Protection of the Company always in relation to informational databases, IP, secrets and strategy, as well as sensitive information, all of which may not be discussed with any unauthorised person</li><li>Ensure all sensitive client and Company information remains confidential and ensure this culture is built across the Branch</li><li>Ensure any unethical behaviour of any team member is quickly brought to the attention of Senior Management, so that it may be appropriately addressed</li></ul>Pre-requisites<ul><li>8-10 years ofminimum experience in a restaurant(including Italian cuisine) orrelated industry</li><li>Diploma/Degree in related field would be an added advantage</li><li>Minimum 5 years of experience in a branch management role within a restaurant or hotel</li><li>Fluent in English (Speaking, Reading, Wiring)</li><li>Experienced in using computer/making reports</li></ul>Character requirements - Pleasing Personality: Positive, Energetic, Motivated &amp; Optimistic- Leadership Skills- Courteous, Respectful &amp; Polite- Excellent attention to detail, observation and memory- Shows Compassion and is caring and driven- Able to demonstrate a clear passion for the F&amp;B and Service Industry- Excellent face-to-face and telephone communication skills- Ability to handle significantstress and pressure- A good listener, and able to consider all information- Flexible and willing to work long hoursJob Type: Full-timePay: AED10,000.00 - AED15,000.00 per month

Head Chef

UNCLE SHAWERMA RESTAURANT

Job DescriptionWe are looking for an experienced and responsible Restaurant Supervisor to oversee the daily operations of our restaurant. The ideal candidate will ensure excellent customer service, manage staff during shifts, and maintain high standards of cleanliness and food service.Key Responsibilities<ul><li>Supervise restaurant staff and ensure smooth daily operations</li><li>Provide excellent customer service and handle customer concerns professionally</li><li>Operate and assist staff with the POS system for order taking, billing, and transactions</li><li>Ensure proper table setup, cleanliness, and organization of the dining area</li><li>Train new staff on menu knowledge, service procedures, and system use</li><li>Coordinate with the kitchen and cashier during busy hours</li><li>Perform multitasking duties, including assisting in service, cashiering, and customer support when needed</li><li>Ensure food safety, hygiene, and company standards are followed</li><li>Assist the manager in daily reports and operational tasks</li></ul>Requirements<ul><li>Previous experience as a Restaurant Supervisor or Team Leader</li><li>Knowledge of POS systems and restaurant operations</li><li>Strong leadership and communication skills</li><li>Ability to multitask and work in a fast-paced environment</li><li>Flexibility to work shifts, weekends, and holidays</li></ul>Job Type: Full-timePay: AED2,500.00 - AED3,500.00 per monthWork Location: In person

Restaurant Supervisor

Al Fahad Group

Restaurant Cashier manage cash and sales transactions in restaurant's POS. Cashier responsibilities include promoting services, improving customer satisfaction, answering to inquiries, reporting to the restaurant's manager, and greeting customers.Responsibilities:<ul><li>Welcome customers and help determine their orders.</li><li>Process customer orders.</li><li>Relay customers&rsquo; orders to the kitchen staff.</li><li>Ensure all orders are delivered to the customers in a timely manner.</li><li>Accept card payments/cash and return the correct change.</li><li>Tally money in the cash drawer at the beginning and end of each work shift.</li><li>Place food orders in the appropriate bags and boxes.</li><li>Respond to customer inquiries, issue receipts, and record customer suggestions.</li><li>Clean and arrange eating, service, and kitchen spaces.</li><li>Help kitchen staff when needed.</li></ul>Job Type: Full-timePay: AED2,000.00 per monthWork Location: In person

Cashier

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