front office supervisor

site supervisor

assistant manager

operations supervisor

plumbing supervisor

kitchen supervisor

Fusion Foodie Zone Kitchen LLC

Kitchen Operations SupervisorJob Location: Al Qouz 4, Dubai.This role is designed for a hands-on operations leader who ensures smooth daily functioning of our cloud kitchen facility, improves tenant satisfaction, supports revenue growth, and maintains full compliance with DM food safety standards.The role also includes business development responsibilities to help maintain high-occupancy and support new client onboarding.Key Responsibilities:Operations, Compliance &amp; Facility Management:Oversee daily kitchen operations, cleanliness, equipment condition, and tenant compliance.Conduct daily DM food safety checks and ensure A-grade inspection results.Maintain and update staff OHC, food handler training, and compliance records.Supervise cleaning team with consistent daily and weekly schedules.Identify operational issues early and arrange required maintenance or vendor support.Coordinate with external vendors for repairs, pest control, exhaust cleaning, grease trap, etc.Ensure all tenants comply with DMChecked / FoodWatch requirements, waste management, and health and food safety rules.Support DM, auditor and government inspections as needed.Handle attendance monitoring, staff discipline, and HR coordination for cleaner and support staff.Client Management, Service Quality &amp; Business Development:Build strong relationships with all tenants to support satisfaction and smooth operations.Coordinate tenant onboarding: kitchen orientation, DMChecked/FoodWatch steps, and compliance briefings.Manage tenant turnover and renewals, ensuring units are prepared for handover.Respond to prospective tenant inquiries, conduct kitchen tours, and assist with agreements.Ensure on-time rent collection and follow up on overdue invoices.Act as the main point of contact to resolve tenant issues quickly and professionally.Cost Control, Vendor Coordination &amp; Administration:Negotiate with vendors for maintenance, services, supplies, and repairs to keep costs within budget.Review and approve vendor work completion before payments.Maintain strict cost control over consumables, maintenance, and operational expenses.Prepare simple daily/weekly updates on operations, issues, and upcoming tenant activities.Use Excel, Google Sheets, and basic software tools for tracking occupancy, invoicing, and compliance.Confidently use DMChecked / FoodWatch Portal for staff management, approvals, and documentation.Key Performance Indicators (KPIs):Maintain 90%+ kitchen occupancy.A-grade DM Food Safety inspection rating.Maintain on-time revenue collection.High tenant satisfaction and quick issue resolution.Strong cost control and efficient vendor management.Consistent high-standard of cleanliness and repair.Requirements:2+ years experience in F&amp;B or cloud kitchen supervision.Strong knowledge of DM health and food safety rules.Strong English; Urdu/Hindi preferred.Experience using Excel and DMChecked / FoodWatch Portal.Proven leadership with staff supervision and discipline management.Strong communication, organization, and follow-through.Ability to multitask, take initiative, and make decisions independently.Valid Person In Charge (PIC) certificate is preferred.Compensation &amp; BenefitsAED 4,000 monthly salary + benefits + bonus30 days of paid annual leave (PTO) per yearFlight allowance of AED 750 every year or AED 1,500 every two yearsMedical insurance coveredBonus based on achievement of KPIs and overall operational performanceJoin an established and growing company with career path options reaching management.To apply, submit your CV by email to yusefk@kitchenworks.ae. Last interview will be conducted.Job Type: Full-timePay: From AED4,000.00 per month

Kitchen Supervisor

Sureminds HR Consultancy LLC

Food Preparation &amp; Cooking<ul><li>Prepare and cook high-quality dishes as per hotel standards.</li><li>Ensure consistency in taste, presentation, and portioning.</li><li>Develop new dishes and improve existing recipes.</li><li>Oversee food quality during service hours.</li></ul>2. Kitchen Operations<ul><li>Manage workflow and coordinate with kitchen staff.</li><li>Ensure all food preparation areas comply with hygiene and safety guidelines.</li><li>Monitor and maintain kitchen equipment.</li><li>Supervise food storage, stock rotation, and inventory.</li></ul>3. Menu Planning<ul><li>Assist in creating menus for restaurants, banquets, and special events.</li><li>Plan cost-effective dishes while maintaining premium quality.</li><li>Adapt menus to seasonal ingredients and customer feedback.</li></ul>4. Team Leadership<ul><li>Train and guide cooks, commis, and junior chefs.</li><li>Allocate tasks and monitor performance.</li><li>Maintain a positive working environment.</li></ul>5. Quality, Safety &amp; Hygiene<ul><li>Ensure compliance with FSSAI/ HACCP / hotel safety standards.</li><li>Conduct regular sanitation inspections.</li><li>Maintain cleanliness of food preparation and storage areas.</li></ul>6. Guest Interaction (If Required)<ul><li>Interact with guests during live counters, special events, or chef&rsquo;s tables.</li><li>Address guest preferences, special dietary requirements, and feedback.</li></ul>Job Type: Full-timePay: AED1,100.00 - AED1,200.00 per monthWork Location: In person

Cooking

OceanAir Travels

The Sous Chef is responsible for supporting the Executive Chef in managing all kitchen operations, ensuring high standards of food quality, hygiene, and service. The role includes supervising kitchen staff, overseeing food preparation for daily operations and large events, maintaining kitchen inventories, and ensuring consistent execution of menus. The Sous Chef plays a key role in training staff, managing production schedules, and ensuring exceptional guest experiences.Job Responsibilities:<ul><li>Assist the Executive Chef in planning, supervising, and executing daily kitchen operations.</li><li>Oversee food preparation, cooking, and presentation to ensure consistency and high quality.</li><li>Support in designing menus, recipes, and new dishes aligned with the venue&rsquo;s standards.</li><li>Ensure all dishes meet portioning, presentation, and taste standards.</li><li>Monitor the preparation for events, buffet setups, banquets, outdoor catering, and high-volume service.</li><li>Supervise and guide chefs, cooks, and kitchen helpers in daily tasks.</li><li>Conduct on-the-job training to maintain skill development and kitchen efficiency.</li><li>Support in scheduling staff shifts and managing kitchen manpower.</li><li>Maintain strong teamwork and communication within the kitchen.</li><li>Ensure all kitchen equipment and work areas meet food safety and hygiene standards (HACCP).</li><li>Conduct regular inspections of kitchens and storage areas.</li><li>Ensure compliance with Dubai Municipality food safety regulations.</li><li>Monitor proper storage, labeling, and rotation (FIFO) of all food items.</li><li>Assist in managing inventory, stock levels, and ordering of supplies.</li><li>Reduce food waste through effective planning and portion control.</li><li>Ensure all ingredients meet quality standards.</li><li>Support in cost control and maintaining targeted food cost percentages.</li><li>Work closely with service teams, events team, and management to align on menus and special requirements.</li><li>Coordinate with procurement for ordering and receiving items.</li><li>Provide updates to the Executive Chef on kitchen performance, issues, and improvements.</li></ul>Qualifications &amp; Requirements:<ul><li>Proven experience as a Sous Chef or Senior Chef de Partie (minimum 3&ndash;5 years).</li><li>Background in hospitality, resorts, catering, or large-scale events preferred.</li><li>Strong knowledge of international cuisine, Arabic dishes is an advantage.</li><li>Understanding of HACCP, food safety, and hygiene regulations.</li><li>Ability to manage high-volume service and event production.</li><li>Strong leadership, communication, and organizational skills.</li><li>Ability to work under pressure and within tight timelines.</li><li>Flexibility to work shifts, weekends, and outdoor events when required.</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,500.00 per monthApplication Question(s):<ul><li>How many years of experience do you have working as a Sous Chef or in a senior kitchen role?</li><li>Have you worked in hospitality, resorts, or catering operations before? Please specify.</li><li>Are you experienced in handling high-volume events or outdoor catering?</li><li>Are you familiar with HACCP and Dubai Municipality food safety regulations?</li><li>Do you have experience training and supervising kitchen staff?</li><li>What cuisines are you most experienced in preparing?</li><li>Are you comfortable working in shifts and outdoor locations when required?</li><li>What is your expected salary?</li><li>Are you currently in the UAE and available for an in-person&nbsp;trial?</li><li>What is your notice period?</li><li>What is your Nationality?</li></ul>

Sous Chef

Gevora Hotel

<div><div><div> Key Responsibilities : Prepare and cook high-quality dishes according to the standard recipes. Supervise and guide Commis II and Commis III in daily operations. Maintain proper storage, labeling, and rotation of food items to ensure freshness and minimize waste. Assist in menu planning, food costing, and portion control as required. Ensure that the section is properly organized, clean, and meets all hygiene and safety regulations. Coordinate with other kitchen sections to ensure smooth and timely service. Check the quality of raw and cooked food items to ensure standards are met. Follow proper food handling, sanitation, and hygiene procedures at all times. Report any equipment malfunction or maintenance requirement to the Chef de Partie. Maintain discipline and teamwork within the kitchen.
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Commis I

DUBAI INTERNATIONAL HOTEL

JOB PURPOSE:The Sous Chef reports directly to the Executive Sous Chef with accountability for managing the Kitchen Department&rsquo;s food planning and production processes.PRINCIPAL ACCOUNTABILITIES:Manage the daily activities- Supervise and participate in food preparation.- Make a routine check of the quality and quantity of food before service or buffet set-up.- Check all the production outlets and find ways to minimize wastage and spoilage.- Check the refrigerators, freezers and equipment and ensure that they are cleaned and maintained as per standard.- Report defective equipment to the Engineering Department and ensure follow-up.- Check all the monitoring forms as been fill as per the HACCP- Ordering the market list and IDTR.- Need to handle busy operation in ala carte and buffet- Coordinate with the Restaurant Manager on any changes in set-up, menu, presentation and out-of-stock items.- Assist the outlet in organizing fast and efficient service.- Ensure that daily purchases are carefully checked, correctly stored and properly rotated to maintain quality.Supervision of staff- Supervise the activities of the kitchen staff to ensure that they are performing to the required standard.<ul><li>Work closely with the kitchen staff in order to identify their training needs.</li><li>Conduct on-the job training to create an environment that fosters staff morale.</li><li>Uphold a warm and friendly working environment.</li></ul>KNOWLEDGE, SKILLS AND BEHAVIORAL CHARACTERISTICS:<ul><li>Strong working skills in Hot &amp; Cold section of kitchen, with good knowledge of various international cuisines.</li><li>Hotel Graduate/ Diploma holder.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel.</li><li>Be able to read, write and speak in English language, basic working skills in MS Word and Excel.</li><li>Strong in handing buffet, A la carte and be able to handle bigger groups.</li><li>Up to date knowledge of latest culinary trends.</li><li>A team player and hands-on work approach.</li><li>HACCP or Advance food hygiene certified and be able to make quick decision.</li></ul>CUISINE KNOWLEDGE:<ul><li>Middle Eastern, Asian and Western cuisines</li></ul>Job Type: Full-time

Bakerist Group

Position OverviewThe Pastry Sous Chef supports the Pastry Chef in managing the pastry section of the kitchen, ensuring high-quality preparation and presentation of desserts, pastries, and baked goods. They oversee daily operations, manage pastry staff, maintain hygiene standards, assist in developing new recipes and menus, and manage the logistics of dessert production and distribution across multiple locations.Key Responsibilities1. Operational Management<ul><li>Assist the brand chef in planning, organizing, and supervising all pastry operations.</li><li>Prepare and execute a variety of desserts, pastries, and baked goods according to recipes and standards.</li><li>Ensure the timely delivery of all pastry items during service.</li></ul>2. Logistics and Distribution Management<ul><li>Oversee the production and distribution of desserts across four restaurant locations.</li><li>Coordinate with restaurant managers to ensure timely delivery of pastries based on service schedules.</li><li>Maintain proper storage and transportation conditions to uphold quality and presentation.</li><li>Optimize delivery schedules and packaging to minimize waste and ensure efficiency.</li></ul>3. Staff Supervision<ul><li>Train, mentor, and supervise junior pastry chefs and kitchen staff.</li><li>Schedule pastry team shifts to ensure smooth workflow.</li><li>Monitor staff performance and provide feedback for improvement.</li></ul>4. Menu Development<ul><li>Ability to create and test new recipes.</li><li>Incorporate seasonal ingredients and innovative techniques in the menu.</li><li>Ensure consistency in taste, texture, and presentation of pastry items.</li></ul>5. Inventory and Cost Control<ul><li>Monitor inventory levels of pastry ingredients and supplies for all restaurant locations.</li><li>Place and manage orders to ensure availability while minimizing waste.</li><li>Maintain cost control measures to stay within budget, including production and logistics expenses.</li></ul>6. Quality Assurance<ul><li>Enforce quality standards for all pastry products, ensuring consistency across all locations.</li><li>Maintain hygiene, cleanliness, and safety standards in compliance with health regulations.</li><li>Inspect equipment and tools regularly to ensure proper functioning.</li></ul>7. Logistics Planning and Communication<ul><li>Work closely with restaurant managers to assess their pastry requirements and plan production schedules accordingly.</li><li>Develop efficient systems for packaging, labeling, and transporting desserts to ensure they arrive in perfect condition.</li><li>Track and manage the flow of goods between the pastry kitchen and the restaurants, ensuring seamless communication.</li></ul>8. Problem Solving<ul><li>Address and resolve any issues related to production, logistics, or delivery delays.</li><li>Manage unexpected challenges during service or logistics disruptions with professionalism and efficiency.</li></ul>Requirements<ul><li>Proven experience as a Pastry Sous Chef or in a similar role, preferably with multi-location logistics experience.</li><li>Expertise in pastry techniques, baking, dessert preparation, and transportation requirements.</li><li>Strong leadership and team management skills.</li><li>Ability to work in a high-pressure environment while maintaining attention to detail.</li><li>Creativity in menu development and presentation.</li><li>Excellent organizational and logistical planning skills.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Culinary degree or equivalent certification preferred.</li></ul>Working Conditions<ul><li>Full-time position, including weekends and holidays.</li><li>Long hours on feet in a fast-paced kitchen environment.</li><li>Regular travel between restaurant locations for supervision and delivery coordination.</li><li>Interaction with staff, suppliers, and occasionally guests.</li></ul>This role is ideal for someone passionate about pastry arts, skilled in logistics management, and eager to take on the challenge of delivering high-quality desserts across multiple locations while ensuring consistency and efficiency.Job Type: Full-timeApplication Question(s):<ul><li>What is your Notice Period ?</li><li>What is your Expected Salary ?</li></ul>Education:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Preferred)</li></ul>

Pastry Sous Chef

Marriott International

Supervise and coordinate activities of cooks and workers.Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared.Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks.Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Chef de Partie (Banquet/Main Kitchen)

Explore 444+ Kitchen supervisor in Dubai this December. Find roles across top companies and apply now to boost your career.

444 kitchen supervisor jobs IN Dubai

Kitchen Supervisor

Cooking

Sous Chef

Commis I

Sous Chef

Pastry Sous Chef

Chef de Partie (Banquet/Main Kitchen)