Kitchen Supervisor

eathos; Dubai; On-site; AED 60,000 - 100,000; Full time

Job summary

Eathos Cloud Kitchen is seeking a capable Supervisor to oversee day-to-day kitchen operations in Dubai. You will lead BOH and FOH teams, ensure quality standards, manage inventory, and enforce HACCP guidelines to deliver exceptional food and service.

Key responsibilities include coordinating with Head Chef, planning production schedules, maintaining inventory accuracy, and fostering a positive work environment while ensuring compliance and cost control.

Qualifications

• Proven supervisory or managerial experience in fast-paced food service environments.
• Strong leadership and people management skills with ability to motivate a diverse team.
• In-depth knowledge of food safety regulations and proper hygiene practices.

Responsibilities

• Supervise and coordinate activities of BOH and FOH teams to ensure smooth kitchen operations.
• Provide guidance, training, and support to team members to foster a positive work environment.
• Monitor production processes, ensure recipes, portion control, and quality standards are followed.
• Plan and execute daily production schedules in collaboration with Head Chef and BOH staff.
• Oversee ordering and stock management, maintain adequate inventory and control costs.
• Conduct regular inventory counts and maintain accurate documentation.
• Enforce HACCP guidelines and hygienic practices across all kitchen areas.
• Coordinate with maintenance to keep equipment clean, functional, and safe.
• Oversee stations setup and readiness for each shift and service.
• Ensure items are prepared per standardized recipes and quality standards.
• Restock inventory at each station and manage condiments and utensils.
• Maximize staff productivity during service hours and optimize workflow.

Skills

Leadership

People management

Food safety

Communication

Inventory management

Education

High school diploma

Job description

The Supervisor at Eathos Cloud Kitchen plays a key role in overseeing the day-to-day operations of the kitchen, ensuring efficient production, exceptional food quality, and a positive work environment. This position involves supervising and supporting the teams, coordinating activities, enforcing standards and procedures, and maintaining a high level of customer satisfaction. The Supervisor should possess strong leadership skills, excellent communication abilities, and a passion for delivering outstanding food and service.

Responsibilities

• Supervise and coordinate the activities of the BOH and FOH teams, ensuring smooth and efficient kitchen operations.
• Provide guidance, training, and support to team members, fostering a positive work environment and promoting their professional development.
• Monitor food production processes, ensuring adherence to recipes, portion control, and quality standards.
• Collaborate with the Head Chef and BOH staff to plan and execute daily production schedules, considering customer demand and inventory levels.
• Oversee ordering and stock management, ensuring adequate inventory levels, minimizing waste, and controlling costs.
• Conduct regular inventory counting and ensure accuracy in inventory encoding, maintaining proper documentation.
• Implement and enforce food safety standards and compliance, including HACCP guidelines and proper hygiene practices.
• Coordinate with the maintenance team to ensure cleanliness, functionality, and safety of kitchen equipment and facilities and managing daily cleaning of the unit.
• Oversee the preparation and opening of stations, ensuring proper setup, organization, and availability of necessary ingredients and tools.
• Overseeing the preparation process before each shift, ensuring all stations are set up and ready for service.
• Collaborating with the kitchen staff to ensure that all food items are prepared according to standardized recipes and quality standards.
• Checking and restocking inventory levels at each station, including condiments, utensils, and other essentials.
• Monitoring and maximizing staff productivity during service hours, ensuring that all team members are performing their duties efficiently.
• Coordinating with the front-of-house and kitchen staff to manage order flow and ensure timely and accurate order delivery.
• Assist in the training and development of BOH team members, ensuring they are equipped with the necessary skills and knowledge to perform their roles effectively.
• Create and manage employee schedules, considering staffing requirements, labor cost, and operational needs.
• Foster a culture of continuous improvement, identifying areas for enhancement in processes, efficiency, and customer satisfaction.
• Collaborate with the FOH team to ensure seamless coordination, communication, and service delivery.
• Ensure compliance with health and safety regulations, conducting regular inspections and implementing corrective actions as needed.

Qualifications

• High school diploma or equivalent qualification. A degree or certification in a related field is a plus.
• Proven experience in a supervisory or managerial role in the food service industry, preferably in a cloud kitchen or similar fast-paced environment.
• Strong leadership and people management skills, with the ability to motivate, guide, and develop a diverse team.
• Excellent communication and interpersonal skills, with the ability to effectively interact with team members, customers, and other stakeholders.
• In-depth knowledge of food safety and sanitation regulations, with the ability to implement and enforce proper hygiene practices.
• Solid understanding of kitchen operations, including food production, inventory management, and quality control.
• Ability to work under pressure and handle multiple tasks simultaneously while maintaining attention to detail and meeting deadlines.
• Flexibility to work in shifts, including evenings, weekends, and holidays as required by the operational needs of the cloud kitchen.
• Knowledge of inventory management systems and familiarity with basic financial principles (food cost, labor cost, etc.) is preferred.
• Strong problem-solving skills and the ability to make sound decisions in a fast-paced environment.
• Customer-focused mindset with a commitment to delivering exceptional food quality and service.
• In-depth understanding of food safety and sanitation regulations, including HACCP guidelines, and the ability to enforce them in the kitchen.