Kitchen Manager

The Kitchen Manager plays a crucial role in the culinary operations of our catering and restaurant services in Beirut. This position requires a blend of culinary expertise, leadership skills, and operational management to ensure that our kitchen runs smoothly and efficiently. The ideal candidate will oversee kitchen staff, manage food production, and maintain high standards of food quality and safety. With a minimum of 2 years and a maximum of 10 years of experience in the food service industry, the Kitchen Manager will be responsible for creating a positive work environment while delivering exceptional dining experiences to our customers.

Responsibilities:

1. Oversee daily kitchen operations, ensuring efficient workflow and high-quality food preparation.
2. Manage and train kitchen staff, fostering a collaborative and productive team environment.
3. Develop and implement menus that meet customer preferences and dietary requirements.
4. Monitor food inventory and order supplies to maintain optimal stock levels.
5. Ensure compliance with health and safety regulations, maintaining a clean and safe kitchen environment.
6. Conduct regular performance evaluations and provide constructive feedback to team members.
7. Collaborate with the front-of-house staff to ensure seamless service delivery.
8. Manage kitchen budgets, controlling costs and maximizing profitability.
9. Implement and maintain standard operating procedures for food preparation and service.
10. Stay updated on culinary trends and incorporate innovative techniques into menu offerings.

Preferred Candidate:

1. Strong leadership and team management skills.
2. Excellent communication and interpersonal abilities.
3. Proficient in food safety and sanitation practices.
4. Creative and innovative in menu planning and food presentation.
5. Ability to work under pressure and meet deadlines.
6. Strong organizational and multitasking skills.
7. Passionate about food and customer service.
8. Adaptable to changing kitchen environments and demands.
9. Experience with inventory management and cost control.
10. Commitment to continuous learning and professional development.