Kitchen Manager

Leading regional hospitality group looking to hire Kitchen Managers or Head Chefs to join our hospitality group in Dubai, United Arab Emirates.

Job profile

• A minimum of 10 years of cooking experience as a Kitchen Manager or Head Chef
• A minimum of 5 years of experience in Lebanese Cuisine
• Excellent time management and multitasking skills, and ability to prioritize tasks
• Good command of English and Arabic

Duties and responsibilities

• Supervise the management of all the kitchen departments on a daily basis
• Supervise and control Food and Beverage (F&B) HOH operation according to company’s standards within agreed budgetary limits
• Insure the same food consistency is achieved
• Assist in controlling and analyzing, on an on-going basis, the following: Quality levels of production and presentation including staff meals, Guest satisfaction, food costs, cleanliness, sanitation, and hygiene
• Establish and maintain effective employee relations
• Assist in conducting formal and on-the-job training sessions for kitchen employees
• Maintain high quality and control system in the kitchen
• Insure all operational adjustments are made to insure targets, including COGs
• Keep track of all incidents that may occur in the food production area
• Check all food preparation to determine the type and quality of items to be prepared
• Ensure that all employees handle and use kitchen utensils and equipment properly
• Control cooking procedures, portioning, garnishing and presentation of all dishes
• Liaise with purchasing department to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control
• Liaise with the Restaurant management to ensure a constantly good standard of food quality, efficient profitability and creative presentation
• Make recommendations to management for modernization of equipment, production methods, presentation and improved guest satisfaction
• Coordinate functions and activities with other head of departments
• Able to handle the pass area and coordination with the expaditer
• Know the product we sell in details & menu description
• Aware of the sequence of service and how to serve
• Follow standard recipes, portion controls, and presentation specifications
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
• Ensure that all communication between the Front of House (FOH) and Back of House (BOH) is accurate
• Attend all daily briefings and de-briefings and bring suggestions for improvement
• Audit the kitchens and send reports and action plans
• Take care of all 3rd party audits
• Assist in composing new recipes and menu ideas
• Assist in the inspection of physical aspects of all kitchen areas, cold rooms and equipment
• Ensure that correct workplace health and safety regulations are maintained
• Ensure that correct ordering and receiving procedures are followed
• Check all food preparation to determine the type and quality of items to be prepared
• Ensure that all employees handle and use kitchen utensils and equipment properly
• Control cooking procedures, portioning, garnishing and presentation of all dishes
• Liaise with purchasing department to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control
• Liaise with Restaurant Manager in order to ensure correct scheduling of employees
• Plan and organize all training activities within the department
• Implement company culture and mindset in the kitchens
• Inform on a daily basis the Operations Manager and management of all information related to the food production operations
• Interact with management of other departments within areas of responsibility and develop solid working relationships with them