Job Summary

The Kitchen Manager is responsible for overseeing all daily operations of the central kitchen, ensuring efficient food production, quality control, food safety compliance, inventory management, staff supervision, and timely distribution to outlets or customers. The role focuses on maintaining high operational standards while controlling costs and maximizing productivity.

Key ResponsibilitiesOperations Management

• Plan, organize, and supervise daily food production activities.
• Ensure production schedules are met according to demand forecasts and outlet requirements.
• Monitor workflow efficiency and implement process improvements.
• Coordinate with procurement, logistics, and outlet managers to ensure smooth operations.

Food Quality & Safety

• Ensure all food products meet company quality standards and specifications.
• Maintain compliance with local food safety regulations, HACCP principles, and sanitation standards.
• Conduct regular inspections of production areas, equipment, and storage facilities.
• Investigate and resolve quality issues promptly.

Inventory & Cost Control

• Manage inventory levels of raw materials, packaging, and kitchen supplies.
• Monitor food costs, waste, and yield to achieve budget targets.
• Conduct regular stock counts and reconcile inventory records.
• Approve requisitions and coordinate purchasing needs with procurement teams.

Team Leadership

• Recruit, train, supervise, and evaluate kitchen staff.
• Prepare staff schedules and manage workforce allocation.
• Promote a culture of teamwork, discipline, and continuous improvement.
• Ensure compliance with company policies and workplace safety requirements.

Equipment & Facility Management

• Ensure kitchen equipment is properly maintained and operational.
• Coordinate preventive maintenance and repairs.
• Monitor cleanliness and organization of all production and storage areas.

Production Planning

• Forecast production requirements based on sales data and demand trends.
• Ensure accurate recipe adherence, portion control, and product consistency.
• Develop and implement standard operating procedures (SOPs).

Reporting & Administration

• Prepare daily, weekly, and monthly operational reports.
• Track key performance indicators (KPIs) such as productivity, waste, food cost, and delivery accuracy.
• Maintain production, quality, and compliance records.

Qualifications

• Minimum 3–5 years of experience in a supervisory or management role within a central kitchen, commissary or catering operation.
• Strong knowledge of food safety regulations and HACCP standards.
• Experience with inventory management and cost control.

Required Skills

• Leadership and team management.
• Production planning and scheduling.
• Food safety and quality assurance.
• Inventory and cost management.
• Time management and organizational skills.
• Effective communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.

Key Performance Indicators (KPIs)

• Food quality compliance rate.
• Production output versus plan.
• Food cost percentage.
• Waste reduction targets.
• Inventory accuracy.
• On-time delivery performance.
• Staff productivity and attendance.
• Audit and food safety inspection results.

Work Environment:
The role is based in a central production kitchen and may require flexible working hours, including weekends and public holidays, depending on operational requirements.

We are looking for candidates who are currently based in the UAE and available for immediate joining. If you meet these requirements, please share your CV.