Kitchen Manager

Crown Concepts Group; Dubai; On-site; AED 240,000 - 360,000; Full time

Job summary

Crown Concepts Group in Dubai seeks Kitchen Managers or Head Chefs with Lebanese cuisine experience to lead kitchen operations in a dynamic hospitality setting. Candidates must show a track record of high-volume food production and team leadership.

Fluency in English and Arabic is preferred, with strong time management, budgeting, and quality control skills. This role requires hands-on supervision of all kitchen departments and adherence to brand standards.

Qualifications

• Minimum of 10 years of cooking experience as a Kitchen Manager or Head Chef.
• 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

• Oversee the management of all the kitchen departments on a daily basis.
• Supervise and control F&B HOH operation according to company standards within budgetary limits.
• Ensure food consistency and quality across all dishes.
• Monitor production quality, guest satisfaction, food costs, cleanliness, sanitation, and hygiene.
• Maintain effective employee relations and conduct training sessions for kitchen staff.
• Maintain high quality and control systems in the kitchen and ensure proper use of utensils and equipment.
• Coordinate with purchasing for supplies, stock control and inventory; liaise with Restaurant management on scheduling and profitability.
• Implement modern equipment, production methods, and presentation improvements to enhance guest satisfaction.

Skills

Kitchen management

Lebanese cuisine

English & Arabic

Job description

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

Candidates must have experience with Lebanese cuisine.

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