Kitchen manager – Arabic Cuisine

RTC1 Recruitment Services; Sharjah; On-site; AED 120,000 - 190,000; Full time

Job summary

Levantine restaurant in Dubai is seeking a Kitchen Manager – Arabic Cuisine to lead daily kitchen operations in Sharjah. The role requires guiding a 16–18 member team, maintaining authentic Levantine flavor, and ensuring top presentation during peak service times.

Responsibilities include inventory control, food costing, and waste reduction while upholding HACCP and hygiene standards in a fast-paced environment.

Qualifications

• Minimum 5 years of professional kitchen experience with 2+ years in leadership roles.
• Strong expertise in authentic Levantine, Palestinian or Lebanese cuisine.
• Experience managing 15–20 kitchen staff with food costing and inventory control.
• Thorough HACCP understanding and adherence to food safety and hygiene standards.

Responsibilities

• Oversee daily kitchen operations, ensuring consistent Levantine quality and service standards.
• Lead, train, schedule and supervise a 16–18 person kitchen team to maintain productivity.
• Manage inventory, procurement, food costing, portion control and wastage reduction.
• Ensure HACCP compliance and collaborate with management for smooth operations.

Skills

Kitchen leadership

HACCP & food safety

Inventory management

Staff training

Food presentation

Cost control

Job description

Position Title: Kitchen manager – Arabic Cuisine

Employment Type: Full Time

Job Location: Sharjah

About the Client:

A Levantine restaurant in Dubai, highly recognized by the Michelin Guide offering high-quality food at good value

Job Description:

• Oversee daily kitchen operations, ensuring consistent food quality, authentic Levantine flavors, presentation standards, and efficient preparation during peak service periods.
• Lead, supervise, train, and schedule a kitchen team of 16–18 employees, maintaining productivity, teamwork, discipline, and adherence to restaurant SOPs.
• Manage kitchen inventory, procurement coordination, food costing, portion control, wastage reduction, and stock rotation to maintain operational efficiency and profitability.
• Ensure strict compliance with HACCP, food hygiene, health and safety standards while coordinating with restaurant management to achieve smooth kitchen operations and timely food service.

Qualifications:

• Minimum 5 years of professional kitchen experience, including at least 2 years in a leadership role such as Kitchen Manager, Head Chef, or Sous Chef.
• Strong expertise in authentic Levantine, Palestinian, Lebanese, or Middle Eastern cuisine, including traditional cooking techniques, recipes, and presentation.
• Proven ability to manage kitchen teams of 15–20 employees, with strong knowledge of food costing, inventory control, portion management, supplier coordination, scheduling, and wastage reduction.
• Thorough understanding of HACCP, food safety, hygiene standards, and kitchen SOPs, with hands‑on leadership skills and the ability to maintain food quality and consistency in a fast‑paced environment.