PERSONAL ATTRIBUTES

• Excellent communication and leadership skills
• Ability in delegating responsibility and monitoring progress
• Strong problem-solving and decision-making capabilities
• Detail-oriented with meticulous attention to quality and safety standards
• Ability to work under pressure and manage multiple tasks simultaneously
• Team-oriented mindset with ability to foster cooperation and respect
• Adaptability and flexibility in a fast-paced environment
• Customer service-oriented approach

QUALIFICATIONS & EXPERIENCE

• Degree/Diploma in Culinary Science
• Minimum 2 years as a CDP or Sous chef in a similar concept.
• Up to date with culinary trends and optimized kitchen processes
• Good understanding of useful computer applications
• PIC certification preferred
• Ability to manage multiple tasks
• Experience in staff training and development
• Knowledge of inventory management and cost control procedures
  Job Type: Full-time
  Pay: AED5,000.00 - AED6,000.00 per month

Experience:

• CDP or Sous chef : 2 years (Required)
• Culinary/Hotkitchen: 4 years (Required)

PURPOSE OF POSITION

The Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA’s outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiences

KEY ROLES & RESPONSIBILITIES

• Control and direct the food preparation process and any other related activities
• Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings
• Approve and confirm dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of managing and training kitchen staff
• Oversee the work of subordinates.
• Comply with nutrition and sanitation regulations and safety standards
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• Foster a climate of cooperation and respect between co-workers
• Responsible for inventory, ordering/purchasing, and food cost controls
• Create operational solutions for faster service, retaining a focus on excellence
• Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.
• Lead and develop the BOH teams