Kitchen Manager

Company Description FLAVE by Chef Wali is an elevated burger joint established in 2021, offering a variety of handcrafted gourmet burgers and side dishes. Our concept brings together creativity, passion, and hospitality to deliver a dining experience that goes beyond the ordinary.Role Description The Kitchen Manager is a full-time, on-site role based in Dubai, responsible for overseeing daily kitchen operations and ensuring smooth service. This role includes supervising kitchen staff, organizing schedules, and coordinating food preparation to meet quality and presentation standards. The Kitchen Manager manages inventory, orders supplies, and monitors food costs while reducing waste. They ensure compliance with food safety, hygiene, and health regulations, conduct regular inspections, and maintain equipment. The role also involves training and coaching team members, collaborating with front-of-house staff, handling operational issues, and supporting menu execution and improvement.QualificationsStrong experience in kitchen operations, including supervising staff, coordinating food preparation, and managing service during peak hours.Proven ability to manage inventory and food costs, including ordering supplies, controlling waste, and maintaining stock levels.Knowledge of food safety, hygiene, and health regulations, with a track record of maintaining clean, compliant, and well-organized kitchens.Effective leadership and communication skills, with the ability to train, motivate, and support a diverse kitchen team.Good organizational and time-management skills, including scheduling, planning prep work, and prioritizing tasks in a fast-paced environment.Experience in understanding of flavor profiles, plating standards, and consistency in dish quality.Ability to work on-site full-time in Dubai, with flexibility for evenings, weekends, and holidays as needed.Previous experience as a Kitchen Manager, Sous Chef, or similar role in a restaurant or hospitality environment; culinary education is an advantage.Basic proficiency with kitchen-related documentation and systems, such as stock records, temperature logs, and incident reporting.Commitment to a respectful, inclusive, and team-oriented work culture.