Kitchen Manager
# Kitchen Manager **Nourish Restaurant LLC** · Dubai · `On-site` 🕒 **Статус:** *Опубликовано: вчера* · *Источник: Indeed* --- ### About the Role - Establish a working schedule and organize the work in the kitchen so operations functions. - Discover talented chefs and train them to achieve high standards - Maintain order and discipline in the kitchen during working hours - Ensure HACCP standards are met in all stages of food preparation, starting with ingredients, and ending with the finished dish - Train and develop junior chefs to provide the best results in the minimum time, using maximum resources available, to restaurant and kitchen standards; cross-train staff on multiple stations to assist in their absence. - Ensures equipment is in good working condition, preventing malfunction and injury; used safely and correctly cleaned and maintained, records kept. - Leads kitchen team during operations - Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. - Oversees and organizes kitchen stock and ingredients; track, record and replenish inventory as needed, ensuring stock par levels are held. - Ensures the FIFO (first-in, first-out) food rotation system is adhered to, and verifies all food products are properly dated and organized for quality assurance - Ensure cooking stations are kept stocked, especially before and during prime operation hours - Manages food and product ordering by keeping detailed records and minimize waste, plus assisting in the development of existing systems, to improve waste reduction and manage budgetary concerns - Supervises all food preparation and presentation to ensure quality and restaurant standards - Works to maintain kitchen organization, staff ability, and training opportunities - Verifies that food storage units all meet standards and are consistently well-managed - Respond to customer inquiries and concerns personally when required - Effectively record data on wastage, staff food, receiving purchase orders, batch production, reviewing stock shortages daily - Ensure guests are always receiving an exceptional dining experience representing true value for money - Be aware of all financial budgets and goals, ensure the department's budgets are strictly adhered to. - Ensure chefs are always in clean tidy uniforms and presentable to be in guest view - Ensure culinary operations manuals are followed and updated as required. - Prepare and execute team briefings, ensuring they are result and goal oriented. - Be aware of new items which are introduced onto the menu, and product knowledge, fully understanding the market needs and desires. - Ensure culinary department is motivated and positive feedback on work performance is given - Supervision of stewards and their activities. - Conduct trial shifts for new recruits following the SOP of the company. Candidate requirements: - Formal training in Culinary Arts or at least 6 years practical culinary experience with 4 years in leadership position - Attention to detail – it is essential that the plates are perfect when they leave the kitchen and you must check your own work as well as that done by subordinates. A critical eye will instantly see possible issues and fix them along the way. - Initiative – cooking for others is an art and you must always innovate and show passion - Flexibility – Be adaptable to working conditions for unexpected situations - Good stress tolerance – This is a high-pressure environment and you must remain level headed and turn negativity into positivity - Leadership – Work along the team to achieve perfection. Impose respect through attitude, leading by example and good choices. - Team player – create & ensure the team spirit is upheld to achieve better results - Passion for food: enjoy the process of food preparation and creative thinking, always researching to enhance skill set - Strong communication skills, as you will be in constant contact with suppliers and service providers - Managerial skills; As you will be both involved with managing the kitchen operations and BOH administration, strong ability to multitask, prioritize, directing and effective planning is compulsory - Computer literacy; knowledge of Microsoft word, excel & operating system (SAPAD) - Understanding of food design to create perfect match between aspects and taste of the dish - Fair and firm management abilities with high influencing skills. - Strong knowledge of the food and beverage industry. - Hands-on approach to all operational aspects. - Initiative and Self-motivated, maintaining the same attitude amongst all associates. - Training and coaching skills. - Must have a driving license and car - Able to handle 5 branches and visit them - Sapad software experience is a major plus Pay: AED8,000.00 - AED10,000.00 per month Work Location: In person
Наблюдалась 2026-10-15, впервые 2026-10-13, источник — Indeed.