The Kitchen Manager will be responsible for overseeing daily kitchen production operations, ensuring the highest standards of food quality, safety, efficiency, and team performance while delivering operational excellence in a high-volume production environment.

Main Responsibilities

• Manage and oversee the end-to-end production process of the Dubai kitchen operations.
• Ensure efficient utilization of labor, equipment, and raw materials to optimize production output while maintaining quality standards.
• Develop and implement production plans aligned with demand forecasts and order volumes.
• Monitor production schedules and ensure timely delivery of products in line with operational requirements.
• Drive continuous improvement initiatives to improve throughput, quality, productivity, and cost efficiency.
• Monitor and manage key operational KPIs including productivity, food cost, wastage, labor efficiency, and service levels.
• Implement and enforce all health, safety, and food safety policies and procedures across the operation.
• Conduct regular safety inspections and audits to identify and mitigate potential risks and hazards.
• Ensure compliance with HACCP requirements, UAE food safety regulations, municipality requirements, and all other applicable food safety standards.
• Implement and maintain quality control measures to ensure consistency and excellence across all menu items and production output.
• Monitor and analyse production processes to identify opportunities for operational improvement and process optimization.
• Collaborate closely with Supply Chain, Procurement, Dispatch, and Operations teams to ensure seamless operational execution.
• Recruit, onboard, train, develop, and manage production staff while fostering a positive and collaborative working environment.
• Provide leadership, coaching, and performance management to the team to achieve operational and production targets.
• Ensure proper workforce planning and manpower allocation across all production sections.
• Oversee inventory levels of raw materials, packaging materials, and finished goods.
• Implement effective inventory control measures to minimize waste and optimize stock levels.
• Ensure all equipment is properly maintained and coordinate preventative maintenance activities to minimize operational downtime.
• Support new product launches and operational implementation of menu changes in collaboration with the Culinary and NPD teams.

Qualifications

• Proven experience in large-scale food production operations with a focus on management roles within reputed international hotel groups, restaurant chains, airline catering, meal subscription businesses, cloud kitchens, or large catering operations.
• Bachelor’s degree in Food Science, Culinary Arts, Hospitality Management, or a related field is preferred.
• In-depth knowledge of Health & Safety, HACCP, ISO standards, and other relevant food safety regulations.
• Minimum of 5 years of leadership experience within large-scale food production environments, including experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, Production Manager, or similar leadership role.
• Experience managing multicultural teams within fast-paced and high-volume production environments.
• Experience managing kitchen operations serving large daily meal volumes is highly preferred.
• Strong understanding of inventory management, cost control, and production planning principles.
• Excellent organizational, analytical, and problem-solving abilities.
• Effective communication skills with the ability to collaborate with cross-functional teams and stakeholders.
• Ability to thrive in a fast-paced, dynamic, and rapidly scaling production environment.

Ideal candidate

Knowledge and Competencies

• Strong knowledge of various cooking methods, ingredients, and production processes.
• Strong understanding of food safety systems and quality assurance practices.
• Excellent leadership and people management capabilities.
• Strong commercial awareness with an understanding of food cost and operational efficiency drivers.
• Familiarity with ERP systems, inventory management systems, and production reporting tools.
• Excellent time management and prioritization skills.
• Strong attention to detail and commitment to quality standards.
• Ability to make decisions quickly and effectively under pressure.

Personality

• Strong communicator with the ability to influence and engage teams at all levels.
• Pleasant personality with the ability to lead, coach, and develop team members with empathy and patience.
• Hands-on leader who leads by example and drives accountability.
• Proactive and solutions-oriented mindset.
• Adaptable and comfortable operating in a fast-paced and evolving environment.
• Passionate about food, operational excellence, and continuous improvement.