Kitchen Manager

Get AI-powered advice on this job and more exclusive features. The Kitchen Manager is responsible for the full A-to-Z management of central kitchen operations. This includes production, hygiene, manpower, logistics, cost control, and client handling. The Kitchen Manager ensures production meets all safety, compliance, cost, and quality standards, while leading kitchen teams to their full potential and maintaining readiness for audits, client visits, and operational reviews. This role focuses on overall operational control, compliance, logistics, and client service, while coordinating with chefs to ensure food quality and with QC, Procurement, and Cost Control to align operations with business objectives. Duties and Responsibilities

Operations & Production

Manage daily operations across all kitchen sections (receiving, storage, preparation, cooking, packaging, dispatch). Ensure production timelines are achieved in line with contracts and service‑level agreements. Monitor equipment usage, maintenance schedules, and facility upkeep. Resolve operational gaps or emergencies immediately on the spot. Ensure accurate and timely meal dispatch and tracking. Compliance & Quality

Work with QC / QA to enforce HACCP, SFDA, and international food safety standards. Maintain food safety logs, audits, and full documentation for compliance. Lead hygiene, sanitation, and waste management programs. Represent the kitchen during audits, client visits, and internal reviews, ensuring operational readiness. Handle client complaints related to food or service with proper follow‑up and root cause analysis. Manage budgets, monitor consumption, and control both food and non‑food costs. Collaborate with procurement and chefs for inventory control, sourcing, and ingredient utilization. Take ownership of menu food cost calculations to ensure profitability and alignment with set targets. Monitor variances and implement cost‑saving initiatives. Use ERP / reporting tools (e.g., Odoo) for documentation, recipe costing, and kitchen data tracking. Directly supervise all kitchen‑related teams : production, packaging, logistics, hygiene, cleaning, and support staff. Conduct training programs, staff performance evaluations, and workshops to upskill the team. Manage staff rostering and shift planning based on daily production needs. Build a culture of accountability, discipline, and operational excellence. Menu & Client Coordination

Collaborate with chefs on menu creation and development tailored to client / project requirements. Adapt menus to cultural preferences and project‑specific demands. Conduct food tastings and quality checks to ensure client satisfaction. Maintain strong client relationships, ensuring expectations are met consistently. Reporting

Provide regular reports to the operations on kitchen performance, risks, KPIs, and action plans for improvements. Track key operational metrics including efficiency, cost, quality, and client satisfaction. Knowledge, Skills & Experience Required

5+ years of experience in F&B, high‑volume bulk catering / central kitchen management. Strong knowledge of HACCP / SFDA systems. Proven leadership, budget control, and team management skills. Good knowledge of English and Arabic is a plus.

#J-18808-Ljbffr