Kitchen Manager

Role overview

Kitchen and team operations

• Manage and supervise daily kitchen operations and kitchen staff.
• Monitor sales, food cost, wastage, and overall operational performance.
• Ensure consistent food quality, portion control, presentation, and preparation standards.
• Manage staff schedules, attendance, performance, training, and discipline.

Inventory and service

• Handle purchasing, inventory, stock control, and supplier coordination.
• Monitor food stock levels, storage, and stock rotation; minimize waste and kitchen operating costs.
• Support customer orders and ensure they are prepared accurately and on time.
• Coordinate with operations and marketing teams during promotions and special campaigns.

Safety and reporting

• Maintain cleanliness, food safety, hygiene, and HACCP compliance.
• Ensure kitchen equipment is used, cleaned, and maintained properly.
• Identify operational issues and implement solutions to improve efficiency.
• Prepare and maintain kitchen reports and operational records.
• Lead by example and maintain a professional, productive, and positive kitchen environment.

Requirements

• Minimum 3 years of kitchen management or senior kitchen experience.
• Strong knowledge of food cost, wastage control, inventory, and purchasing.
• Good team leadership and staff-management skills; strong understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced environment; good communication and organizational skills.

Preferred experience

• Experience in a high-volume restaurant, central kitchen, cloud kitchen, or food production environment is preferred.
• Experience working in Qatar or the GCC is an advantage.

Workplace and hiring details

• Work location is in person; location stated in the description is Qatar.
• Posting states local hire only and immediate joiner.