Breakfast-Driven Kitchen Lead & Chef de Partie

Flip retail; Sharjah; On-site; AED 78,000 - 123,000; Full time

Job summary

Flip retail is seeking a skilled Kitchen Incharge / Chef de Partie with proven experience in breakfast preparation to lead the cooking area. You will oversee daily kitchen operations, ensure quality and consistency, and work to optimize procedures and menus.

The role requires strong leadership and a proactive approach to health, safety and staff training. The ideal candidate will stay updated on cooking trends, manage resources efficiently, and collaborate closely with the team to deliver

Qualifications

• Tried and tested experience as Head Cook.
• Proven ability to manage kitchen operations.
• Ability to split duties and monitor progress.
• Strong communication and management skills.
• Up-to-date with cooking trends and optimized kitchen procedures.
• Familiarity with common software (MS Word, restaurant mgmt software, POS).
• Credentials in health and safety training.

Responsibilities

• Control and direct the food preparation process and related activities.
• Create menus with new or existing dishes ensuring variety and quality.
• Approve and refine dishes before serving to customers.
• Plan equipment and supply orders based on needs.
• Arrange for repairs when necessary.
• Hire, manage and train kitchen staff.
• Supervise staff performance and schedules.
• Estimate staff workload and wage costs.
• Maintain payroll and attendance records.
• Follow nutrition, sanitation and safety guidelines.
• Foster teamwork and mutual respect among staff.

Skills

Kitchen management

Team leadership

Menu planning

Food safety

Communication

Education

Health and safety training credentials

Tools

MS Word

Restaurant management software

POS

Job description

Flip retail is seeking a skilled Kitchen Incharge / Chef de Partie with proven experience in breakfast preparation to lead the cooking area. You will oversee daily kitchen operations, ensure quality and consistency, and work to optimize procedures and menus.

The role requires strong leadership and a proactive approach to health, safety and staff training. The ideal candidate will stay updated on cooking trends, manage resources efficiently, and collaborate closely with the team to deliver