Kitchen Incharge

YOSH HOSPITALITY LLC OPC; Abu Dhabi; On-site; AED 156,000 - 234,000; Full time

Job summary

YOSH HOSPITALITY LLC OPC in Abu Dhabi is seeking an experienced kitchen supervisor to oversee daily kitchen operations, including preparation, cooking, plating, service, cleaning, and closing procedures. The role leads chefs and kitchen staff, ensures menu execution, maintains HACCP compliance, monitors quality, and coordinates with suppliers and other teams to deliver high standards during service.

Ideal candidates have 3-5 years in supervisory roles, a culinary qualification, strong leadership

Qualifications

• Minimum 3-5 years of kitchen supervisory/management experience in hospitality or food service.
• Professional culinary qualification or diploma in Culinary Arts, Food Production, Hospitality Management.
• Strong knowledge of food preparation, cooking techniques, and menu execution.
• Solid HACCP, food hygiene, allergen management and safety knowledge.
• Experience supervising, training, scheduling, and motivating kitchen staff.
• Knowledge of stock control, food costing, purchasing, and inventory management.
• Strong leadership, communication, organisational and time management skills.
• Ability to work under pressure during busy service periods.
• Food safety or food hygiene certification is preferred.
• Flexibility to work shifts including weekends and holidays.

Responsibilities

• Oversee daily operation of the kitchen, including food preparation, cooking, plating, service, cleaning, and closing procedures.
• Lead, supervise, and allocate duties to chefs, cooks, kitchen assistants, and other kitchen team members.
• Prepare and serve food in accordance with approved menus, recipes, presentation standards, portion sizes, and required service timings.
• Monitor food quality, taste, temperature, presentation, and consistency before and during service.
• Ensure compliance with HACCP principles, food safety procedures, allergen controls, personal hygiene requirements, and applicable health and safety regulations.
• Maintain accurate records for food temperatures, cleaning schedules, stock rotation, waste, and other kitchen control procedures.
• Manage food stock levels, check deliveries, verify product quality and quantities, and ensure proper storage and FIFO stock rotation.
• Coordinate with suppliers, service teams, management, and other departments to ensure smooth kitchen and food service operations.
• Monitor food costs, minimise waste, control portion sizes, and support efficient use of kitchen resources.
• Ensure all kitchen equipment, utensils, work surfaces, storage areas, and facilities are clean, maintained, and used safely.
• Train and coach kitchen team members on culinary standards, food safety, hygiene, safe working practices, and company procedures.
• Respond promptly to customer feedback, service issues, and operational concerns, escalating matters to management where appropriate.
• Support menu planning, recipe development, and changes to food production requirements as directed.
• Perform other duties as assigned by the Direct Manager.

Skills

Kitchen supervision

Leadership

Menu execution

HACCP knowledge

Food safety

Communication

Time management

Staff training

Education

Professional culinary qualification or diploma in Culinary Arts

Job description

• Oversee the daily operation of the kitchen, including food preparation, cooking, plating, service, cleaning, and closing procedures.

• Lead, supervise, and allocate duties to chefs, cooks, kitchen assistants, and other kitchen team members.

• Prepare and serve food in accordance with approved menus, recipes, presentation standards, portion sizes, and required service timings.

• Monitor food quality, taste, temperature, presentation, and consistency before and during service.

• Ensure compliance with HACCP principles, food safety procedures, allergen controls, personal hygiene requirements, and applicable health and safety regulations.

• Maintain accurate records for food temperatures, cleaning schedules, stock rotation, waste, and other kitchen control procedures.

• Manage food stock levels, check deliveries, verify product quality and quantities, and ensure proper storage and FIFO stock rotation.

• Coordinate with suppliers, service teams, management, and other departments to ensure smooth kitchen and food service operations.

• Monitor food costs, minimise waste, control portion sizes, and support efficient use of kitchen resources.

• Ensure all kitchen equipment, utensils, work surfaces, storage areas, and facilities are clean, maintained, and used safely.

• Train and coach kitchen team members on culinary standards, food safety, hygiene, safe working practices, and company procedures.

• Respond promptly to customer feedback, service issues, and operational concerns, escalating matters to management where appropriate.

• Support menu planning, recipe development, special events, and changes to food production requirements as directed.

• Perform other duties as assigned by the Direct Manager.

Desired Candidate Profile

• Minimum 3-5 years of experience in a kitchen supervisory, senior chef, chef de partie, or kitchen management role within hospitality, catering, restaurant, or food service operations.

• Professional culinary qualification or diploma in Culinary Arts, Food Production, Hospitality Management, or a related discipline.

• Strong knowledge of food preparation, cooking techniques, kitchen operations, menu execution, portion control, and food presentation.

• Good understanding of HACCP, food hygiene, allergen management, workplace health and safety, and kitchen sanitation requirements.

• Experience supervising, training, scheduling, and motivating kitchen team members.

• Knowledge of stock control, food costing, purchasing, inventory management, waste reduction, and supplier coordination.

• Strong leadership, communication, organisational, time management, and problem-solving skills.

• Ability to work under pressure, manage multiple priorities, and maintain high standards during busy service periods.

• Food safety or food hygiene certification is preferred.

• Flexibility to work shifts, weekends, public holidays, and extended hours when required by business operations.