Kitchen Pass Lead & Expeditor — Precision & Service

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

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.