Kitchen Manager

Investium; Dubai; On-site; AED 391,000 - 670,000; Full time

Job summary

Investium in Dubai seeks a Kitchen Manager/Head Chef with 10+ years in senior kitchen roles and 5+ years in Lebanese cuisine. Strong English and Arabic required. You will lead all kitchen operations, ensure quality and profitability, and mentor staff in a dynamic hospitality group.

Join a high-demand environment where oversight of F&B processes, budgeting, and training will drive guest satisfaction and consistent culinary excellence.

Qualifications

• 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.

Responsibilities

• Supervise the kitchen departments daily.
• Control F&B HOH operations within budgetary limits.
• Ensure consistent quality and presentation of dishes.
• Monitor production quality, guest satisfaction, and food costs.
• Maintain hygiene, sanitation and safety standards.
• Lead and train kitchen staff, manage relations, and conduct training.
• Coordinate with purchasing and restaurant management for smooth operation.
• Suggest equipment upgrades and improved recipes for guest satisfaction.

Skills

Time management

Multitasking

Prioritization

English proficiency

Arabic proficiency

Job description

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