Kitchen Manager

Role overview

Candidate requirements

• At least 10 years of cooking experience as a Kitchen Manager or Head Chef.
• At least five years of experience in Lebanese cuisine.
• Cooking diploma or food services management qualification.
• Excellent time management and multitasking skills, with the ability to prioritize tasks.
• Good command of English and Arabic.

Kitchen operations and quality

• Supervise daily management of all kitchen departments and back-of-house food-and-beverage operations within company standards and budget limits.
• Maintain consistent food quality and monitor production, presentation, guest satisfaction, food costs, cleanliness, sanitation, and hygiene.
• Maintain kitchen quality-control systems and make operational adjustments to meet targets, including COGS.
• Check food preparation and ingredient quality; control cooking procedures, portions, garnishing, presentation, standard recipes, and portion specifications.
• Ensure employees properly handle and use kitchen utensils and equipment.

People and coordination

• Establish effective employee relations and conduct formal and on-the-job training for kitchen employees.
• Coordinate employee scheduling and training activities; confirm kitchen schedules.
• Coordinate with purchasing on supplies, ordering, receiving, stock control, and inventory.
• Liaise with restaurant management and other department heads on food quality, profitability, presentation, and operations.
• Maintain accurate communication between front of house and back of house; handle pass-area coordination with the expeditor.

Safety, reporting, and improvement

• Track food-production incidents and follow reporting procedures to support follow-up and prevention.
• Inspect kitchen areas, cold rooms, equipment, and workplace health and safety practices.
• Conduct kitchen and third-party audits and submit reports and action plans.
• Assist with recipes and menu ideas; recommend equipment, production-method, and presentation improvements.
• Attend daily briefings and debriefings, share suggestions, and inform management about food-production operations.
• Maintain detailed knowledge of products, menu descriptions, and sequence of service.