Central Kitchen Operations Leader

\"BD SELECT\"

Dubai

On-site

AED 290,000 - 469,000

Full time

14 days+

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Job summary

BD SELECT in Dubai is seeking an Operations Manager to oversee a central kitchen, coordinating production schedules, food safety, procurement, inventory, staffing and distribution to outlets. The role ensures efficient, safe, and profitable operations while meeting quality standards and delivery schedules in full compliance with Dubai Municipality regulations.

You will lead cross-functional teams, manage budgets, implement SOPs, and drive continuous improvements in HACCP compliance, food safety,

Qualifications

Bachelor's degree or diploma in Hospitality Management, Culinary Arts, Food Science, Business Administration, or a related field.
Minimum 5 years of progressive experience in food production operations, with at least 2 years in a supervisory or managerial role within a central kitchen, catering facility, or high-volume F&B operation.
Experience with Dubai Municipality food safety requirements and inspection processes is strongly preferred.

Responsibilities

Plan, organise, and supervise daily production schedules to meet outlet and client demand while optimising capacity, yields, and labour utilisation.
Coordinate with the culinary team on menu planning, recipe standardisation, portioning, and batch production processes.
Monitor production KPIs (output volumes, wastage, yield, downtime, on-time dispatch) and implement corrective actions.
Develop, document, and continuously improve standard operating procedures (SOPs) across all kitchen sections.
Oversee packing, dispatch, and temperature-controlled delivery of finished products to outlets/clients on schedule.
Coordinate delivery routes, vehicle maintenance, and cold-chain integrity from kitchen to point of delivery.
Recruit, train, schedule, and evaluate kitchen and operations staff; build a culture of accountability, safety, and teamwork.
Conduct regular training on food safety, SOPs, and equipment use; maintain training records.
Manage shift rosters, overtime, and leave planning to ensure continuous operations.
Ensure preventive maintenance of kitchen equipment, refrigeration, and utilities; manage service contracts and breakdowns.
Enforce occupational health and safety standards, fire safety readiness, and incident reporting procedures.