Role Overview

To function as the Kitchen Manager for the Calo Kitchen and work closely with the Head Chef to ensure all production sections operate successfully in accordance with company standards through an efficient, scalable, and modern style of kitchen management.

The Kitchen Manager will be responsible for overseeing daily kitchen production operations, ensuring the highest standards of food quality, safety, efficiency, and team performance while delivering operational excellence in a high-volume production environment.

Main Responsibilities

• Manage and oversee the end-to-end production process of the Dubai kitchen operations.
• Ensure efficient utilization of labor, equipment, and raw materials to optimize production output while maintaining quality standards.
• Develop and implement production plans aligned with demand forecasts and order volumes.
• Monitor production schedules and ensure timely delivery of products in line with operational requirements.
• Drive continuous improvement initiatives to improve throughput, quality, productivity, and cost efficiency.
• Monitor and manage key operational KPIs including productivity, food cost, wastage, labor efficiency, and service levels.
• Implement and enforce all health, safety, and food safety policies and procedures across the operation.
• Conduct regular safety inspections and audits to identify and mitigate potential risks and hazards.
• Ensure compliance with HACCP requirements, UAE food safety regulations, municipality requirements, and all other applicable food safety standards.
• Implement and maintain quality control measures to ensure consistency and excellence across all menu items and production output.
• Monitor and analyse production processes to identify opportunities for operational improvement and process optimization.
• Collaborate closely with Supply Chain, Procurement, Dispatch, and Operations teams to ensure seamless operational execution.
• Recruit, onboard, train, develop, and manage production staff while fostering a positive and collaborative working environment.
• Provide leadership, coaching, and performance management to the team to achieve operational and production targets.
• Ensure proper workforce planning and manpower allocation across all production sections.
• Oversee inventory levels of raw materials, packaging materials, and finished goods.
• Implement effective inventory control measures to minimize waste and optimize stock levels.
• Ensure all equipment is properly maintained and coordinate preventative maintenance activities to minimize operational downtime.
• Support new product launches and operational implementation of menu changes in collaboration with the Culinary and NPD teams.

Qualifications

• Proven experience in large-scale food production operations with a focus on management roles within reputed international hotel groups, restaurant chains, airline catering, meal subscription businesses, cloud kitchens, or large catering operations.
• Bachelor’s degree in Food Science, Culinary Arts, Hospitality Management, or a related field is preferred.
• In-depth knowledge of Health & Safety, HACCP, ISO standards, and other relevant food safety regulations.
• Minimum of 5 years of leadership experience within large-scale food production environments, including experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, Production Manager, or similar leadership role.
• Experience managing multicultural teams within fast-paced and high-volume production environments.
• Experience managing kitchen operations serving large daily meal volumes is highly preferred.
• Strong understanding of inventory management, cost control, and production planning principles.
• Excellent organizational, analytical, and problem-solving abilities.
• Effective communication skills with the ability to collaborate with cross-functional teams and stakeholders.
• Ability to thrive in a fast-paced, dynamic, and rapidly scaling production environment.

Ideal candidate

Knowledge and Competencies

• Strong knowledge of various cooking methods, ingredients, and production processes.
• Strong understanding of food safety systems and quality assurance practices.
• Excellent leadership and people management capabilities.
• Strong commercial awareness with an understanding of food cost and operational efficiency drivers.
• Familiarity with ERP systems, inventory management systems, and production reporting tools.
• Excellent time management and prioritization skills.
• Strong attention to detail and commitment to quality standards.
• Ability to make decisions quickly and effectively under pressure.

Personality

• Strong communicator with the ability to influence and engage teams at all levels.
• Pleasant personality with the ability to lead, coach, and develop team members with empathy and patience.
• Hands-on leader who leads by example and drives accountability.
• Proactive and solutions-oriented mindset.
• Adaptable and comfortable operating in a fast-paced and evolving environment.
• Passionate about food, operational excellence, and continuous improvement.