Kitchen Manager/ Expeditor - Pass Operations

Confidential; Saudi Arabia; On-site; SAR 150,000 - 210,000; Full time

Job summary

Confidential is seeking a Kitchen Manager / Expeditor to lead pass operations and ensure seamless communication between kitchen and front-of-house. You will oversee quality, timing, and presentation of every plate during service.

The role requires strong leadership, HACCP knowledge, and the ability to perform under pressure in a high-volume restaurant environment. Collaborative, detail-oriented, and proactive problem-solving are essential.

Qualifications

• Strong leadership and team supervision abilities.
• Excellent communication with kitchen, FOH, and suppliers.
• High level of organizational skill and multitasking under pressure.
• Solid understanding of food safety standards and HACCP.
• Ability to maintain quality and consistency across high-volume service.

Responsibilities

• Manage and coordinate pass operations during service.
• Ensure all dishes meet quality, presentation, portioning, and temperature standards.
• Coordinate timing between kitchen sections for complete, timely service.
• Monitor ticket times and resolve delays or bottlenecks.
• Communicate guest modifications, allergies, and dietary requirements accurately.
• Maintain clear communication between kitchen, food runners, and front-of-house teams.
• Conduct pre-service checks to ensure stations, mise en place, equipment, and staffing are prepared.
• Maintain cleanliness, organization, hygiene, and food safety across pass and kitchen operations.
• Support Head Chef with daily operations, team performance, and service standards.
• Coach and guide team members to ensure consistent execution and efficient service.

Skills

Leadership

Communication

Organizational skills

Attention to detail

Food safety knowledge

Job description

Kitchen Manager / Expeditor – Pass Operations

Department: Culinary / Kitchen Operations

Reports To: Executive Chef / Head Chef

Role Purpose

The Kitchen Manager / Expeditor is responsible for managing the kitchen pass and ensuring the smooth, accurate, and timely flow of food from the kitchen to guests. The role acts as the key link between the kitchen and front-of-house teams, maintaining high standards of food quality, presentation, timing, and order accuracy.

Key Responsibilities

• Manage and coordinate pass operations during service.
• Ensure all dishes meet required standards for quality, presentation, portioning, and temperature before leaving the kitchen.
• Coordinate timing between kitchen sections to ensure complete and timely table service.
• Monitor ticket times and resolve delays or service bottlenecks.
• Ensure guest modifications, allergies, and dietary requirements are communicated and handled correctly.
• Maintain clear communication between kitchen, food runners, and front-of-house teams.
• Conduct pre-service checks to ensure stations, mise en place, equipment, and staffing are ready.
• Maintain cleanliness, organization, food safety, and hygiene standards at the pass and throughout kitchen operations.
• Support the Head Chef with daily kitchen operations, team performance, and service standards.
• Coach and guide team members to maintain consistent execution and efficient service.

Requirements

• At least 6 years experience
• Previous experience in kitchen management, expediting, supervisory, Sous Chef, or similar roles.
• Strong knowledge of kitchen and restaurant service operations.
• Excellent communication, leadership, and organizational skills.
• Strong attention to detail and ability to work effectively under pressure.
• Knowledge of food safety, hygiene, HACCP, and allergen procedures.
• Experience in a high-volume restaurant environment is preferred.

Key Performance Areas

Food Quality | Order Accuracy | Service Speed | Pass Efficiency | Food Safety | BOH/FOH Coordination | Team Performance