Reports to: Operations Manager / General Manager

Job Summary:

The Kitchen Chef Manager is responsible for overseeing the operations of the central kitchen, ensuring high-quality food preparation and timely delivery to catering clients and three restaurant branches. The role involves menu planning, inventory control, staff supervision, compliance with food safety regulations, and cost management to optimize efficiency and profitability.

Key Responsibilities:

1. Kitchen Operations Management:

• Oversee the daily operations of the central kitchen, ensuring smooth workflow and timely food production.
• Supervise food preparation, cooking, and packaging processes for catering services and restaurant branches.
• Ensure compliance with hygiene, health, and safety regulations, including HACCP and food safety standards.
• Maintain quality control for all dishes before distribution.
• Monitor kitchen equipment and ensure proper maintenance and functionality.

2. Staff Supervision & Training:

• Recruit, train, and supervise kitchen staff to ensure high performance and adherence to company standards.
• Assign duties and manage work schedules for kitchen staff.
• Implement training programs to enhance the team’s skills in food preparation and hygiene practices.
• Foster a positive and efficient work environment.

3. Menu & Food Production Planning:

• Collaborate with management to develop and refine menus for catering and branch restaurants.
• Plan production schedules to meet catering demands and daily branch requirements.
• Ensure consistency in food taste, quality, and presentation.
• Introduce new recipes and innovative food ideas to enhance customer experience.

4. Inventory & Cost Control:

• Manage procurement of raw materials and ensure optimal stock levels to minimize wastage.
• Monitor food and labor costs to maximize efficiency and profitability.
• Work closely with suppliers to ensure high-quality ingredients at competitive prices.
• Conduct regular stock checks and maintain accurate inventory records.

5. Logistics & Delivery Coordination:

• Ensure timely preparation and dispatch of food orders to catering clients and restaurant branches.
• Coordinate with delivery personnel to guarantee safe and efficient transportation of food items.
• Maintain proper packaging standards to preserve food quality during transit.

6. Customer Satisfaction & Compliance:

• Address customer feedback and make necessary improvements to enhance food quality and service.
• Ensure that all kitchen activities comply with local food safety and business regulations.
• Conduct regular audits to maintain high operational standards.

Skills

• Proven experience as a Head Chef, Executive Chef, or Kitchen Manager in a large-scale kitchen operation.
• Strong leadership and management skills with the ability to oversee a team.
• In-depth knowledge of food production, kitchen operations, and catering services.
• Excellent understanding of food safety and hygiene regulations (HACCP certification preferred).
• Ability to manage budgets, control costs, and optimize resources.
• Strong organizational and problem-solving skills.
• Ability to work under pressure and meet deadlines in a fast-paced environment.
• Good communication skills in English; Arabic is a plus.