Kitchen Manager – Levantine Cuisine

RTC-1 Employment Services; Dubai; On-site; AED 91,000 - 109,000; Full time

Job summary

RTC-1 Employment Services is recruiting a Kitchen Manager for a Levantine restaurant in Dubai. You will oversee daily kitchen operations, maintain authentic Levantine flavors, and supervise a 16–18 person kitchen team to ensure top service during peak hours.

This role focuses on cost control, inventory management, HACCP compliance, and maintaining high standards of food safety while coordinating with restaurant management for timely service and profitable operations.

Qualifications

• 5+ years of professional kitchen experience.
• Leadership roles in kitchen (2+ years) required.
• Expert in Levantine/Middle Eastern cuisine.
• Strong cost control and inventory skills.

Responsibilities

• Oversee daily kitchen operations and ensure Levantine authenticity.
• Lead, train, and schedule 16–18 kitchen staff.
• Manage inventory, food costing, and waste reduction.
• Ensure HACCP and food safety standards.

Skills

Kitchen leadership

Levantine cuisine

Food cost management

HACCP & food safety

Job description

Position Title: Kitchen Manager – Levantine CuisineEmployment Type: Full TimeSalary AED: up to 9,000 inclusive depending on experience and qualifications plus tipsJob Location: Dubai, UAEAbout 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

• - Experienced Kitchen Leader: Bring 5+ years of professional kitchen experience, including at least 2 years in a leadership role such as Kitchen Manager, Head Chef, or Sous Chef, with proven ability to lead a high-performing kitchen team.
• - Expert in Levantine Cuisine: Showcase strong hands‑on expertise in authentic Palestinian, Lebanese, Levantine, or Middle Eastern cuisine, including traditional recipes, preparation techniques, and food presentation.
• - Strong Kitchen & Cost Management: Confidently manage teams of 15–20 kitchen staff, food costing, inventory, portion control, supplier coordination, staff scheduling, and waste reduction while maintaining operational efficiency.
• - Hands‑On Leadership & Food Safety: Lead by example in a fast‑paced kitchen, ensure consistent food quality, and maintain high standards of HACCP, hygiene, food safety, and kitchen SOPs while keeping the team motivated and service running smoothly.